Peanut Noodles
This simple, yet delicious recipe for peanut noodles is full of flavor, but takes just minutes to whip up. Creamy and savory, with a little zing, you'll make these any time you need a quick meal!
Servings: 2
Calories: 519kcal
Ingredients
- 8 ounces fresh white (wheat) noodles (or 100g/3.5 ounces dried; ideally thicker noodles to stand up to this sauce!)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons ginger (minced or grated)
- 1/3 cup peanut butter (creamy or chunky)
- 2-3 tablespoons hot water
- 1 tablespoon Thai black soy sauce (we like the “Healthy Boy” brand; can substitute 1 teaspoon Chinese dark soy sauce, plus 1-2 teaspoons sugar to taste)
- 2 teaspoons light soy sauce
- 2 teaspoons fish sauce (or vegan fish sauce to keep the dish vegan)
- 1/2 teaspoon sesame oil
- 1 tablespoon lime juice (optional)
- 2 teaspoons chili oil (optional)
Instructions
- Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
- Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
- By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. If needed, you can add a tablespoon or two of the noodle cooking water to make it easier to toss the noodles. Serve.
Notes
Great additions:
- Veggies: julienned carrot, cucumber, or bell pepper. Blanched bean sprouts, baby spinach or other greens
- Protein: Cooked tofu, seitan, or shredded chicken
- Herbs: chopped cilantro, scallions, mint
- Other toppings: toasted sesame seeds, chopped peanuts
Nutrition
Calories: 519kcal | Carbohydrates: 53g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Sodium: 1224mg | Potassium: 279mg | Fiber: 5g | Sugar: 16g | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg