Peanut Butter Noodles with Quick Pickles
Peanut Butter Noodles with Quick Pickles
Ingredients
For the Quick Pickles
- 1 English cucumber, thinly sliced
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup, or honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, or chili garlic sauce, optional, for heat
For the Noodles
- 12 ounces spaghetti, or linguine, ramen, or lo mein noodles
- 1 teaspoon peanut oil, or vegetable oil, optional
For Garnish
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped, optional
Instructions
- 1
Prepare the Quick Pickles: In a medium bowl, combine the rice vinegar, water, granulated sugar, and salt. Whisk until the sugar and salt are dissolved. Add the thinly sliced cucumber and red pepper flakes (if using). Stir to coat. Let sit at room temperature for at least 15 minutes, or refrigerate for up to an hour while you prepare the rest of the meal.
⏱️ 15 min
- 2
Make the Peanut Sauce: In a large bowl, whisk together the creamy peanut butter, low sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, and minced garlic. Gradually whisk in 2 tablespoons of water until the sauce is smooth and reaches your desired consistency. Add more water, 1 tablespoon at a time, if a thinner sauce is preferred. Stir in sriracha or chili garlic sauce if you like a bit of heat.
⏱️ 5 min
- 3
Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles thoroughly. If desired, toss the hot noodles with 1 teaspoon of peanut or vegetable oil to prevent sticking.
⏱️ 10 min•🌡️ 212
- 4
Combine and Serve: Add the drained noodles to the bowl with the peanut sauce. Toss well to ensure all the noodles are evenly coated. You may need to use tongs to thoroughly mix. If the sauce is too thick, add another tablespoon or two of hot pasta water to loosen it.
⏱️ 5 min
- 5
Garnish and Enjoy: Divide the peanut butter noodles among serving bowls. Top each serving generously with the quick pickles, sliced green onions, chopped roasted peanuts, and sesame seeds. Garnish with fresh cilantro if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Noodles with Quick Pickles
Ingredients
For the Quick Pickles
- 1 English cucumber, thinly sliced
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup, or honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 2 tablespoons water, or more, to thin
- 1 teaspoon sriracha, or chili garlic sauce, optional, for heat
For the Noodles
- 12 ounces spaghetti, or linguine, ramen, or lo mein noodles
- 1 teaspoon peanut oil, or vegetable oil, optional
For Garnish
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped, optional
Instructions
- 1
Prepare the Quick Pickles: In a medium bowl, combine the rice vinegar, water, granulated sugar, and salt. Whisk until the sugar and salt are dissolved. Add the thinly sliced cucumber and red pepper flakes (if using). Stir to coat. Let sit at room temperature for at least 15 minutes, or refrigerate for up to an hour while you prepare the rest of the meal.
⏱️ 15 min - 2
Make the Peanut Sauce: In a large bowl, whisk together the creamy peanut butter, low sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, and minced garlic. Gradually whisk in 2 tablespoons of water until the sauce is smooth and reaches your desired consistency. Add more water, 1 tablespoon at a time, if a thinner sauce is preferred. Stir in sriracha or chili garlic sauce if you like a bit of heat.
⏱️ 5 min - 3
Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles thoroughly. If desired, toss the hot noodles with 1 teaspoon of peanut or vegetable oil to prevent sticking.
⏱️ 10 min•🌡️ 212 - 4
Combine and Serve: Add the drained noodles to the bowl with the peanut sauce. Toss well to ensure all the noodles are evenly coated. You may need to use tongs to thoroughly mix. If the sauce is too thick, add another tablespoon or two of hot pasta water to loosen it.
⏱️ 5 min - 5
Garnish and Enjoy: Divide the peanut butter noodles among serving bowls. Top each serving generously with the quick pickles, sliced green onions, chopped roasted peanuts, and sesame seeds. Garnish with fresh cilantro if desired. Serve immediately.
⏱️ 5 min