Chili Peanut Butter Noodles
Chili Peanut Butter Noodles
Ingredients
For the Noodles
- 6 ounces noodles, thick, round, fresh (such as udon or ramen)
For the Chili Peanut Sauce
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons chili crunch oil
- 1 tablespoon sriracha
- 1/4 cup reserved noodle water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 2 scallions, thinly sliced
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add the noodles and cook according to package directions, but reduce the cooking time by 1 minute from the recommended al dente time.
⏱️ 7 min•🌡️ 212
- 2
Before draining, carefully scoop out 1/4 cup of the starchy noodle cooking water and set aside. Drain the cooked noodles thoroughly and transfer them to a large mixing bowl.
⏱️ 2 min
- 3
While the noodles are cooking, prepare the sauce. In a medium mixing bowl, combine the peanut butter, soy sauce, honey, sesame oil, minced garlic, rice vinegar, chili crunch oil, and sriracha.
⏱️ 3 min
- 4
Add the reserved 1/4 cup of noodle water to the sauce mixture. Whisk vigorously until the sauce is smooth, creamy, and well-combined. The noodle water helps to emulsify the sauce and create a perfect consistency.
⏱️ 2 min
- 5
Pour the prepared chili peanut sauce over the drained noodles in the large mixing bowl. Using tongs, toss the noodles until they are evenly coated with the sauce.
⏱️ 2 min
- 6
Divide the sauced noodles among serving bowls. Garnish with sesame seeds, red pepper flakes, and thinly sliced scallions, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Peanut Butter Noodles
Ingredients
For the Noodles
- 6 ounces noodles, thick, round, fresh (such as udon or ramen)
For the Chili Peanut Sauce
- 1/4 cup creamy peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons chili crunch oil
- 1 tablespoon sriracha
- 1/4 cup reserved noodle water
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes
- 2 scallions, thinly sliced
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat. Add the noodles and cook according to package directions, but reduce the cooking time by 1 minute from the recommended al dente time.
⏱️ 7 min•🌡️ 212 - 2
Before draining, carefully scoop out 1/4 cup of the starchy noodle cooking water and set aside. Drain the cooked noodles thoroughly and transfer them to a large mixing bowl.
⏱️ 2 min - 3
While the noodles are cooking, prepare the sauce. In a medium mixing bowl, combine the peanut butter, soy sauce, honey, sesame oil, minced garlic, rice vinegar, chili crunch oil, and sriracha.
⏱️ 3 min - 4
Add the reserved 1/4 cup of noodle water to the sauce mixture. Whisk vigorously until the sauce is smooth, creamy, and well-combined. The noodle water helps to emulsify the sauce and create a perfect consistency.
⏱️ 2 min - 5
Pour the prepared chili peanut sauce over the drained noodles in the large mixing bowl. Using tongs, toss the noodles until they are evenly coated with the sauce.
⏱️ 2 min - 6
Divide the sauced noodles among serving bowls. Garnish with sesame seeds, red pepper flakes, and thinly sliced scallions, if desired. Serve immediately and enjoy!
⏱️ 1 min