Description
These spicy peanut butter noodles are a quick, creamy, and flavorful vegan meal that comes together in under 20 minutes. Perfect for busy weeknights or meal prep.
Ingredients
- 16 oz brown rice noodles (or any noodles of choice)
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil (olive, coconut, avocado, etc.)
- 3/4 cup creamy peanut butter (unsalted or low salt)
- 4 tablespoons low-sodium soy sauce or tamari
- 1/3 to 1 cup hot water (to thin sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1–2 tablespoons sriracha (adjust to taste)
- 1–2 tablespoons maple syrup or honey
- 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoons chili garlic sauce (optional)
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a skillet over low heat, sauté the garlic in oil for 2-3 minutes until fragrant. Add ginger and cook for 1 more minute.
- Remove the pan from heat and whisk in peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, maple syrup, and red pepper flakes. Start with 1/3 cup of hot water and add more to reach desired consistency.
- Taste and adjust the sauce. Add more soy sauce for salt, more sriracha for heat, or maple syrup for sweetness.
- Add the noodles to a large bowl or back into the pan and toss with the sauce until well coated.
- Garnish with chopped peanuts, scallions, red pepper flakes, or cilantro as desired. Serve warm or cold.
Notes
- Easily customizable with veggies or protein.
- Can be eaten hot or cold.
- Great for leftovers and meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Lunch, Dinner
- Method: Sauté and Toss
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 465 kcal
- Sugar: ~4 g
- Sodium: N/A
- Fat: 16.5 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 8.6 g
- Cholesterol: N/A
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