Description
This Peanut Butter Noodles recipe offers a creamy, savory Asian-inspired dish combining tender rice noodles with a flavorful peanut sauce, crisp vegetables, and fresh herbs. Perfect for a quick, satisfying meal that balances sweet, tangy, and spicy notes.
Ingredients
Scale
Noodles and Vegetables
- 8 oz. rice noodles
- 1 red bell pepper, cut into strips
- 1/3 cup carrots, julienned
- 2-3 green onions, sliced
Sauce and Oils
- 2 tablespoons peanut oil, divided
- 3 cloves garlic, minced
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha (e.g., Frank’s)
- ½ teaspoon ground ginger
- 1/3 cup smooth peanut butter
Garnish
- 1 tablespoon fresh cilantro, roughly chopped
- ¼ cup roughly chopped peanuts
Instructions
- Prepare the Sauce: In a large measuring cup or bowl, combine chicken broth, soy sauce, cornstarch, lime juice, honey, sriracha, ground ginger, and minced garlic. Ensure ingredients are at room temperature to prevent premature activation of cornstarch. Stir in the smooth peanut butter until the sauce is uniform. Set aside to meld flavors.
- Cook the Noodles: Boil the rice noodles according to the package instructions until tender. Drain and rinse under cold water to stop cooking. Toss noodles with 1 tablespoon peanut oil to prevent sticking. Set aside.
- Sauté the Vegetables and Combine: Heat remaining 1 tablespoon peanut oil in a large skillet over medium-high heat. Add bell pepper strips and julienned carrots, cooking for about 3 minutes while stirring frequently until slightly softened. Pour in the prepared peanut sauce, bringing it gently to a boil. Reduce heat to a simmer, add the cooked noodles, and toss everything together to coat well and heat through.
- Serve and Garnish: Remove skillet from heat. Sprinkle fresh cilantro, roughly chopped peanuts, and sliced green onions on top for added freshness and crunch. Serve immediately and enjoy your flavorful peanut butter noodles!
Notes
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Alternative noodles such as soba, udon, or wheat noodles can be used but adjust cooking times accordingly.
- Adjust sriracha amount to your preferred spice level.
- Peanut oil can be substituted with vegetable or canola oil if needed.
- For a vegetarian version, substitute chicken broth with vegetable broth or water.
