This recipe from Eat with Clarity is great for those evenings when you don’t really feel like cooking. Since we don’t have air conditioning, Summer nights can get a tad too hot for cooking over a stove. However, some recipes are just worth the extra bit of heat. This quick spicy peanut noodles recipe is one of those dishes that make the minimal amount of work worth it.
If you love peanut butter dumplings, you’ll love these brown rice noodles cooked in peanut butter. The amount of spice/heat is easily adjustable depending on your preference. You also have many options when it comes to the vegetables/greens you use. I think edamame offers the perfect texture for a bit of crunch to contrast the saucy noodles, but broccolini and/or carrot slices would be delicious too!
Quick Spicy Peanut Noodles
Ingredients
16 oz Brown Rice Noodles
3 Large (4-5 small) Garlic Cloves
1 Tbsp each Fresh Grated Ginger, Oil
⅔ cup Low/No Salt Creamy Peanut Butter (Have a peanut allergy? You can use Sunflower Butter or other replacement)
4 Tbsp Low-Sodium Tamari/Soy Sauce
1/3-1 cup Hot Water
1 Tbsp each Rice Vinegar, Toasted Sesame Oil
1-2 Tbsp each Sriracha, Maple Syrup (or Honey)
1 tsp Red Pepper Flakes, omit if desired
Optional: Cubed Chicken Breast, 2 tsp Chili Garlic Sauce, Edamame, Broccoli
Instructions
Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and add to a sauté pan on low heat with 1 tbsp of oil of your choosing. Add in the grated ginger and sauté for an extra minute.
Season cubed chicken, if using, and add to the pan. Cook until golden brown.
Remove from heat and add in all remaining sauce ingredients, starting with 1/3 cup of water and whisk together until smooth. Add more water as needed to reach your desired consistency. How much you need will depend on the brand of peanut butter you used as well as your preference. Taste and add more soy sauce, sriracha, or any other seasonings as desired. You may want to make extra sauce in case you want to add extra chicken, tofu, or vegetables.
Add about 1/2 of the sauce to the cooked pasta and mix together.
Serve with crushed peanuts, scallions, and red pepper flakes; enjoy!
Peanut noodles can be eaten hot or cold. Simply chop some veggies, steam some broccoli, or grill chicken to create a balanced, full meal.
Once prepared, it will store in the fridge for 5 days. The sauce tends to dry up as it sits; if you want to get it saucy again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.
