Quick Spicy Peanut Noodles
Quick Spicy Peanut Noodles
Ingredients
For the Noodles
- 12 ounces linguine
- 1 teaspoon salt, for pasta water
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 1/2 teaspoons chili garlic sauce, or more, to taste
- 1/4 cup warm water, as needed to thin sauce
For the Stir-ins and Garnish
- 1 carrots, medium, shredded
- 1/2 cucumber, medium, julienned or thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts
- 1 teaspoon sesame seeds
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the noodles. Rinse the cooked noodles with cold water to prevent sticking and cool them down, then drain thoroughly.
⏱️ 10 min
- 2
While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and chili garlic sauce until smooth.
⏱️ 5 min - 3
Gradually add the warm water, 1 tablespoon at a time, to the peanut sauce, whisking continuously until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but thin enough to pour easily. If desired, use a little of the reserved pasta water to thin the sauce further.
⏱️ 3 min - 4
In a large mixing bowl, combine the drained noodles, shredded carrots, and julienned cucumber. Pour the peanut sauce over the noodle mixture and toss well to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Divide the peanut noodles among serving bowls. Garnish generously with sliced green onions, chopped fresh cilantro, crushed peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for a refreshing cold dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Spicy Peanut Noodles
Ingredients
For the Noodles
- 12 ounces linguine
- 1 teaspoon salt, for pasta water
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 1/2 teaspoons chili garlic sauce, or more, to taste
- 1/4 cup warm water, as needed to thin sauce
For the Stir-ins and Garnish
- 1 carrots, medium, shredded
- 1/2 cucumber, medium, julienned or thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed peanuts
- 1 teaspoon sesame seeds
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the noodles. Rinse the cooked noodles with cold water to prevent sticking and cool them down, then drain thoroughly.
⏱️ 10 min - 2
While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and chili garlic sauce until smooth.
⏱️ 5 min - 3
Gradually add the warm water, 1 tablespoon at a time, to the peanut sauce, whisking continuously until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but thin enough to pour easily. If desired, use a little of the reserved pasta water to thin the sauce further.
⏱️ 3 min - 4
In a large mixing bowl, combine the drained noodles, shredded carrots, and julienned cucumber. Pour the peanut sauce over the noodle mixture and toss well to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Divide the peanut noodles among serving bowls. Garnish generously with sliced green onions, chopped fresh cilantro, crushed peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for a refreshing cold dish.
⏱️ 2 min