Peanut Noodles
Author:Quick, easy, versatile and very slurpable Peanut Noodles! Perfect for midweek dinners and meal prep and the only cooking required is boiling the noodles!
Ingredients
FOR THE PEANUT SAUCE
- ½ cup / 125 grams peanut butter , or seed butter (almond butter works well too)
- 3 tablespoons soy sauce or Tamari , or coconut aminos
- 2 tablespoons toasted sesame oil , omit to make oil-free
- 1 medium lime , zest and juice
- 2 cloves garlic
- 1 inch piece fresh ginger
- 2 tablespoons maple syrup , or brown or coconut sugar
- 2 to 3 teaspoons Sriracha , or other hot sauce
- up to ½ cup / 120 mls water or canned coconut milk , you might not need it all
FOR THE NOODLES
- 8 oz / 227 grams soba, rice or udon noodles
- 2 medium carrots , cut into matchsticks or ribbons with a potato peeler
- 2 bell peppers , sliced thinly
- ½ a cucumber , cut into matchsticks or ribbons with a potato peeler
- 4 green onions , chopped into rounds
OPTIONAL GARNISHES
- 1 handful peanuts , roughly chopped
- 1 large handful fresh cilantro , chopped. (coriander in the UK)
INSTRUCTIONS
For the sauce
- Add all ingredients to a blender, starting with half of the water or coconut milk. Blend until smooth then add a little more water or coconut milk to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside. If you don't have a blender, grate or mince the garlic and ginger very finely, then whisk everything together in a bowl. The colour will look different depending on which method you choose. Blending makes it much lighter.
For the noodles
- Prepare the vegetables and set them aside.
- Boil a large pan of water. Once it reaches a rolling boil add the noodles. Give them a stir to separate and cook until just tender. I tend to cook mine for about 1 minute less than it says on the packet. As soon as they are ready, drain through a colander or sieve and run under plenty of cold water to stop them cooking anymore. Be sure to shake any excess water out.
- Transfer the noodles to a large bowl. Pour over the peanut sauce and give it a good toss, then add the chopped veggies and toss those through too.
- Serve garnished with chopped fresh cilantro and chopped peanuts.
NOTES
Got more mouths to feed? - The recipe is easy to bulk up and feed more people by using more raw vegetables. You can add extra bell peppers, carrots or cucumber or add different vegetables like thinly sliced cabbage, fennel, raw broccoli, sugar snap peas, zucchini ribbons and blanched edamame beans.
Love sauce? - Make a double batch of the peanut sauce. It keeps really well in the fridge for about a week and freezes well too. Use it for dipping, stir-fries, marinating tofu, drizzling on bowl meals and salads etc.
This recipe is made with my Peanut Sauce. Click here to see the peanut sauce recipe blog post.
NUTRITION
Serving: 1of 4 servings | Calories: 571kcal | Carbohydrates: 72g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Sodium: 947mg | Potassium: 607mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7213IU | Vitamin C: 87mg | Calcium: 76mg | Iron: 2mg
