Spicy Peanut Noodles
These creamy peanut noodles are ready in 10 minutes! Spicy peanut butter noodles are vegetarian-friendly and can be made gluten-free!
Servings: 2 servings
Calories: 401kcal
Equipment
Ingredients
- 2 servings frozen udon
- 2 tablespoon peanut butter
- 2 tablespoon tahini
- 1½ tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2-3 teaspoon honey
- 1-2 garlic cloves
- ¼ cup noodle water
- 3 teaspoon La-yu chili oil (adjust to spice preference)
- ⅛ teaspoon sea salt
- ½ teaspoon crushed red pepper
- ½ teaspoon toasted sesame seeds
- 1 tablespoon scallions (chopped)
- 2 lime wedges
Instructions
- Prepare noodles according to package instructions. For frozen udon noodles, boil 2-3 minutes in a medium saucepan until noodles easily separate when stirred.
- Meanwhile, in a small saucepan, combine peanut butter, tahini, soy sauce, rice vinegar, honey, and minced garlic. Mix over low heat until a paste-like consistency is achieved. Transfer cooked noodles to the small saucepan along with ¼ cup of the noodle water, chili oil, and salt. Stir to combine.
- Serve spicy peanut noodles topped with crushed red pepper, toasted sesame seeds, fresh chopped scallions, and fresh lime wedges.
Notes
-
- You can enjoy these noodles served both hot and cold!
- This recipe can be made gluten-free by using rice noodles or dangmyeon noodles and substituting soy sauce with coconut aminos.
- Store leftover spicy peanut butter noodles in an airtight container in the fridge for up to 3 days.
- Udon noodles will taste best when fresh, and may become mushy upon reheating.
- You can freeze the sauce for later use, but I wouldn't try freezing the noodles, as their texture may be compromised.
- Reheat in the microwave in 30-second bursts, or over low heat on the stove. You may want to add a small amount of neutral oil if the noodles are sticking together.
Nutrition
Serving: 1bowl | Calories: 401kcal | Carbohydrates: 40g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Sodium: 1403mg | Fiber: 4g | Sugar: 11g
