Name: Peanut Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: ½ cup (125 grams) natural peanut butter (or seed butter like almond butter); 3 tablespoons soy sauce (or Tamari or coconut aminos); 2 tablespoons toasted sesame oil (optional, omit to make oil-free); 1 medium lime (zest and juice); 2 cloves garlic; 1 inch piece fresh ginger (about a thumb-sized piece); 2 tablespoons maple syrup (or brown/coconut sugar); 2 to 3 teaspoons sriracha (or any other hot sauce); about ½ cup (120 mls) water or canned coconut milk (you might not need it all); 8 oz (227 grams) noodles (any such as soba, rice or udon noodles); 2 medium carrots (cut into matchsticks or ribbons with a potato peeler); 2 bell peppers (deseeded & sliced thinly); ½ an English cucumber (cut into matchsticks or ribbons with a potato peeler); 4 green onions (chopped into rounds); 1 handful peanuts (roughly chopped); 1 large handful fresh cilantro (chopped, coriander in the UK)

Description

A vibrant and creamy Peanut Noodles recipe featuring a rich peanut butter sauce combined with fresh vegetables and noodles. This quick and easy dish is perfect for a flavorful lunch or dinner, served warm or cold and garnished with crunchy peanuts and fresh cilantro.

Ingredients

Sauce

½ cup (125 grams) natural peanut butter (or seed butter like almond butter)
3 tablespoons soy sauce (or Tamari or coconut aminos)
2 tablespoons toasted sesame oil (optional, omit to make oil-free)
1 medium lime (zest and juice)
2 cloves garlic
1 inch piece fresh ginger (about a thumb-sized piece)
2 tablespoons maple syrup (or brown/coconut sugar)
2 to 3 teaspoons sriracha (or any other hot sauce)
about ½ cup (120 mls) water or canned coconut milk (you might not need it all)

Noodles and Vegetables

8 oz (227 grams) noodles (any such as soba, rice or udon noodles)
2 medium carrots (cut into matchsticks or ribbons with a potato peeler)
2 bell peppers (deseeded & sliced thinly)
½ an English cucumber (cut into matchsticks or ribbons with a potato peeler)
4 green onions (chopped into rounds)
1 handful peanuts (roughly chopped)
1 large handful fresh cilantro (chopped, coriander in the UK)

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Instructions

Prepare the sauce: Add all sauce ingredients to a blender, starting with half of the water or coconut milk. Blend until smooth, adding more water or coconut milk as needed to reach a pourable consistency. If you don’t have a blender, grate or finely mince garlic and ginger, then whisk all ingredients together in a bowl until well combined.
Prepare vegetables: Wash, peel, and cut carrots, bell peppers, cucumber, and green onions as specified (matchsticks, ribbons, thin slices, rounds). Set aside.
Cook noodles: Bring a large pan of water to a rolling boil. Add the noodles and stir to separate. Cook until just tender, about one minute less than the package instructions recommend. Drain noodles in a colander and immediately rinse under cold water to stop cooking. Shake excess water out.
Toss noodles with sauce: Transfer drained noodles to a large bowl. Pour the prepared peanut sauce over the noodles and toss well to coat completely.
Add vegetables: Add the chopped carrots, bell peppers, cucumber, and green onions to the noodles. Toss again until vegetables are evenly distributed through the noodles and sauce.
Serve: Plate the noodles either warm or cold. Garnish with chopped fresh cilantro and chopped peanuts for added flavor and crunch.

Notes

If you prefer a spicier dish, adjust the amount of sriracha accordingly.
To make the dish oil-free, simply omit the toasted sesame oil from the sauce.
Use gluten-free noodles such as rice noodles or gluten-free soba if needed.
This dish can be served chilled, making it a great option for meal prep or summer lunches.
Store leftovers in an airtight container in the refrigerator for up to 3 days.