Ditch the take out menu and make these spicy peanut noodles right at home! This easy dinner couldn’t be simpler to make!
Why we love this spicy peanut noodles recipe
These quick and easy spicy peanut noodles is packed with so much flavor, and are made with pantry staples! They’re great served hot or cold, too! It’s a great “clean out your fridge” kind of meal. Use whatever leftover vegetables you have in the fridge, especially those that the kids usually don’t love to eat! I love the crunchy texture that the red cabbage brings to the dish, and the spice of the peanut sauce. Sprinkle some black sesame seeds on top for an easy weeknight dinner!
What you need to make this peanut noodle recipe
Any type of noodle can be used. I used regular pasta, but rice noodles, ramen noodles, spiralized vegetables or udon noodles may be used.
You can use creamy or crunchy peanut butter or even natural peanut butter.
Regular or low sodium soy sauce can be used, or if you want to make this recipe gluten free, coconut aminos can be substituted.
Rice wine vinegar or rice vinegar; they are the same product. Despite them having different labels in some grocery stores, rice wine vinegar and rice vinegar can be used interchangeably in cooking.
Ether Sriracha or sambal oelek can be used. Add as little or as much as you’d like depending on your spice preference.
Used to add a little sweetness to the peanut sauce. Alternately, you can substitute maple syrup.
A little water is used to thin out the peanut sauce
An optional add in if you want to make it a complete meal. Leftover rotisserie chicken is great for this easy dinner idea!
The following veggies are great additions to this spicy peanut noodles recipe
Bell peppers – raw, cut into a 1/2″ dice
Carrots – Shredded, you can do this with a grater or food processor at home or buy them pre-shredded at the grocery store
Sugar snap peas
Step By Step Instructions To Make These Spicy Noodles
Chop all your vegetables and set aside.
Bring a large pot of water to a boil and cook noodles according to package directions. Drain and set aside.
To make the peanut butter sauce, combine peanut butter, soy sauce, rice vinegar, sriracha, ginger, garlic and water in a blender or food processor and blend until smooth.
Combine all the ingredients in a large bowl. Top with black sesame seeds and additional cilantro. Serve with lime wedges if desired.
Can I make these spicy peanut noodles ahead of time?
This is a great dish for meal prep! I love throwing whatever leftover veggies I have in the fridge in the bowl to pack in some extra nutrients. Once prepped, this dish will stay good in the fridge for 5 days. The sauce tends to dry up as it sits, so if you like it saucy like I do, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm. If you’re using a microwave, add a couple of tablespoons of water and reheat for 2 minutes.
FAQs and Expert tips
How to store leftovers – This recipe will keep in the fridge for 5 days in an airtight container. The sauce tends to dry up as it sits, so if you want to get it saucey again, add the noodles to a pan with a splash of water, soy sauce or additional peanut sauce and heat until warm.
Other Recipes to Try
If you loved this tasty dish, check out these other recipes
Fresh Spring Rolls – these bright and fresh spring rolls couldn’t be easier to make, and are the ultimate appetizer!
Copycat PF Changs Lettuce Wraps – these easy lettuce wraps are a quick, healthy dinner for busy weeknights or a date night in!
Thai Chicken Pizza – A Thai-inspired pizza with a spicy peanut sauce, crunchy carrots, lots of fresh herbs that makes an easy dinner!
Thanks for reading! If you make this board, please come back and let me know how you like it by leaving a star rating and review.Print
For the sauce:
1/2 cup peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons Soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoon Sriracha ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons rice wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons grated fresh ginger
3/4 cup water
12 oz spaghetti
1/2 cup red cabbage, chopped
1/2 cup shredded carrots
1 bunch cilantro, chopped
1 chicken breast, cooked and chopped (optional)
2 tablespoons black sesame seeds
Boil a pot of water for the spaghetti and cook noodles until al dente, about 8 minutes. Drain and cool noodles.
Chop all the veggies and set aside.
Make the sauce by combining all sauce ingredients in a blender and blend until smooth.
Combine all the ingredients in a large bowl. Top with black sesame seeds and additional cilantro.
Keywords: peanut; noodles; dinner;