Spicy Peanut Sauce Noodles is a simplified version of our popular Peanut Sauce Udon Noodles…yes yes, we have a major naming problem. 🙂
Anyways, the ingredients are simple and easy to assemble, and the procedure is really straightforward – prepare the peanut sauce, cook the noodles, mix them together, garnish, and serve.
Let’s go!
Spicy Peanut Sauce Noodles
Quick, easy, spicy, vegan peanut sauce noodles by Veganbell
Pin Recipe
Servings 2 people
Calories 483kcal
Recipe Video
Ingredients
- 1/2 cup peanut butter
- 1/2 teaspoon ginger grated
- 1/2 teaspoon garlic grated
- 1 teaspoon chili oil
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- Salt
- Pepper
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1/4 cup hot water
- 170 gm. (6 oz.) noodles
- 1/4 cup green onion chopped
- 1/4 cup cilantro chopped
- 2 tablespoons toasted peanuts
- Toasted sesame seeds
Instructions
- In a medium mixing bowl, add peanut butter + ginger + garlic + chili oil + vinegar + lemon juice + soy sauce + salt + pepper + sugar + sesame oil + water. Stir and mix until smooth. Set aside.
- Set a saucepan (with 3 cups of water) over medium heat. Add a pinch of salt. Once it comes to a boil, add the noodles and boil until they're cooked (refer to its package instructions).
- Drain and rinse the noodles. Then transfer them to a large bowl.
- Pour the peanut sauce on top. Sprinkle freshly chopped cilantro + green onion. Mix well using tongs (or two forks). Garnish with toasted sesame and serve.
Notes
- You can substitute chili oil with 1/4 teaspoon cayenne pepper.Â
Nutrition
Calories: 483kcal | Carbohydrates: 41g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Sodium: 403mg | Potassium: 345mg | Fiber: 3.5g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 60.6mg | Calcium: 32mg | Iron: 1.5mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!
3 Responses
It’s crazy how a good peanut sauce makes this noodle so delicious. Thanks.
This is a fantastic recipe which is fast to make and very flexible. I have added it to my regular rotation. If you are short one or two ingredients they can be left out without affecting the taste too much. If I need a protein boost, I add tofu to it. I live alone, and this recipe has an added benefit in that if you make half the amount of noodles (3 ounces instead of 6), and use only half the sauce, the sauce keeps well and you can use it for a quick meal later in the week.
I wouldn’t recommend leaving too many ingredients out, but if, for instance, you’re out of green onions, you can leave that out without affecting the flavour too much. The same goes for the lemon juice, toasted peanuts, toasted sesame seeds, or cilantro. Just don’t leave more than one or two of the ingredients out.It’s at its best when you put all the ingredients in, but it won’t suffer too much from the absence of one or two ingredients. Also, if I want it to be a little special, I’ll sub lemongrass for lemon juice and rather than eating it right away, I’ll let it rest for a day or two so that the flavours can blend. Another great thing about this recipe is it’s one of those which just gets better the day after and on up to the third or fourth day.
If you leave out the 2 teaspoons of toasted peanuts, it becomes a great, flavourful recipe for people who have difficulty chewing their food.
Addendum: Today’s meal plan was going to be devoid of protein and heavy on the carbs, so I substituted thoroughly drained and dried diced tofu in place of noodles. It was awesome! Make sure your tofu is thoroughly drained and dry it with a paper or damask towel or you’ll end up with soup. The slightly nutty flavour of the tofu matches well with the peanut sauce.