I love these noodles. There are one of my favorite meals and they are regularly requested by my husband. Beyond requests I find myself turning to this recipe when I need something fast and have about 15 minutes to get dinner on the table. They are so easy. They are beyond tasty. There’s really no need for us to order noodles in anymore!
Spicy Peanut Noodles:
- 2 tbsp soy sauce
- 3 tbsp natural peanut butter
- 1 tbsp Sriracha hot sauce
- 1 tbsp garlic powder
- 1/2 tsp ground ginger
- 1 tbsp sugar
- 1/4 c water
- 1 lb rice noodles
- 1 c peas
- 2 c shredded carrots
- Put your water for the noodles on to boil.
- Cook the peas and carrots in a sauce pan until just done. Set aside.
- While the vegetables are cooking combine the peanut butter, soy sauce, sriracha, ginger, water, sugar and garlic powder in a sauce pan. Over medium heat cook until the peanut butter has melted and the sauce is smooth. Remove from heat and set aside.
- Once the water is hot, cook your noodles according to the package directions.
- Drain the noodles and combine with the sauce.
- Add the vegetables to the noodles.
- These noodles can be served as is without the added vegetables but we find they add something. You can substitute any vegetable you like, it doesn’t need to be peas and carrots.
- The picture shows thin rice noodles but I much prefer the thicker ones. The sauce is good on any noodle but I find the thicker noodles keep things a little saucier. This is strictly a matter of preference and doesn’t really matter in the end.
- You can find the Sriracha hot sauce in your asian section. It’s delicious. My husband likes his spicy noodles extra hot and adds it straight to the noodles as he’s eating them. It’s got a hint of sweetness to it and has a different flavor than the standard Frank’s red hot. You’ll love it in this dish and use it in various things. A very good investment if you’re not currently in possession of any.
- If you use gluten free tamari or gluten free soy sauce this is absolutely gluten free.