Creamy Peanut Noodles
Noodles
Asian-Inspired
Ingredients:
- 120 ml (½ cup) creamy peanut butter
- 60 ml (¼ cup) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) lime juice
- 6 g (1 tbsp) fresh grated ginger
- 2 tsp minced garlic
- 120 ml (½ cup) hot water
- 1–2 tsp sriracha (to taste)
- 225 g (8 oz) noodles
- sliced cucumber, julienned
- scallions, finely sliced
- cilantro
- sesame seeds
- peanuts, crushed
- baked tofu or edamame
Equipments:
Features:
20 minutes or less
Meal Prep Friendly
Refined Sugar-Free
Raw
Nutrition:
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Instructions:
- Cook the Noodles: Prepare 225 g (8 oz) noodles according to package directions. Drain and rinse under cold water if serving cold.
- Make the Sauce: In a bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp grated ginger, 2 tsp minced garlic, and 1–2 tsp sriracha. Add 120 ml (½ cup) hot water gradually until smooth and pourable.
- Assemble: Toss noodles with the peanut sauce until well coated.
- Serve: Serve warm, at room temperature, or chilled. Garnish with cucumber, scallions, cilantro, sesame seeds, and crushed peanuts.
Notes: Thin the sauce with more hot water if it thickens after resting — it should be pourable and glossy. Soba or rice noodles are ideal, but spaghetti works perfectly in a pinch.
Storage: Store noodles and sauce separately in the fridge for up to 3 days. Re-toss with a splash of water when serving.
Swaps: Use almond butter or sunflower seed butter for a nut-free version. Swap sriracha for chili garlic sauce or sambal oelek.
Tips: A blender gives the smoothest sauce, but whisking works just as well. Add baked tofu or edamame for extra protein.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The creamy peanut butter adds richness and a deep, nutty backbone. The soy sauce adds savory, umami depth. The rice vinegar adds tang that cuts through richness and balances the flavors. The toasted sesame oil adds a toasty, nutty finish.
Creamy Peanut Noodles
Ingredients:
- 120 ml (½ cup) creamy peanut butter
- 60 ml (¼ cup) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) lime juice
- 6 g (1 tbsp) fresh grated ginger
- 2 tsp minced garlic
- 120 ml (½ cup) hot water
- 1–2 tsp sriracha (to taste)
- 225 g (8 oz) noodles
- sliced cucumber, julienned
- scallions, finely sliced
- cilantro
- sesame seeds
- peanuts, crushed
- baked tofu or edamame
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The creamy peanut butter adds richness and a deep, nutty backbone. The soy sauce adds savory, umami depth. The rice vinegar adds tang that cuts through richness and balances the flavors. The toasted sesame oil adds a toasty, nutty finish.
Instructions:
- Cook the Noodles: Prepare 225 g (8 oz) noodles according to package directions. Drain and rinse under cold water if serving cold.
- Make the Sauce: In a bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp grated ginger, 2 tsp minced garlic, and 1–2 tsp sriracha. Add 120 ml (½ cup) hot water gradually until smooth and pourable.
- Assemble: Toss noodles with the peanut sauce until well coated.
- Serve: Serve warm, at room temperature, or chilled. Garnish with cucumber, scallions, cilantro, sesame seeds, and crushed peanuts.
