Peanut Noodles
This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.
Ingredients
- 12 ouncesdry udon, soba or rice noodles
- 6 tablespoonscreamy peanut butter
- 1 ½ tablespoonsoy sauce (or tamari or coconut aminos
- 1 ½ teaspoonsriracha hot sauce
- 3 tablespoonsfresh lime juice, plus more for garnish if desired
- 1 tablespoonpure maple syrup or honey
- 6 tablespoonswater
- 2 tablespoonsneutral oil
- 2carrots, thinly sliced
- 1red pepper, thinly sliced
- 3green onions, thinly sliced
- 6 ouncessnap peas
- 1 teaspoonkosher salt, divided
- 1handful fresh cilantro, for garnish
- chopped peanuts, for garnish (optional
Directions
- 1
Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).
- 2
In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, maple syrup or honey, and water.
- 3
In a large skillet, heat the neutral oil over high heat. Add the vegetables and 1/2 teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
- 4
Remove the heat. Add the cooked noodles, sauce, and the remaining 1/2 teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat until it becomes smooth and saucy.
- 5
Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).