Chili Peanut Noodles
Creamy Chili Peanut Noodles, ready in under 20 minutes, a great weeknight dinner. Made with simple ingredients, with possible substitutes.
Servings 4 Servings
Calories 451kcal
Ingredients
- 8 oz noodles spaghetti/soba noodles
- 1 tablespoon chili oil /vegetable oil
- 2 cloves garlic minced
- ½ teaspoon ginger grated
- ⅓ cup peanut butter
- 1 tablespoon chili garlic sauce /Adjust to taste
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup honey/brown sugar
- 3 tablespoon water luke warm water
- 2 green onions chopped
- ¼ cup roasted peanuts roughly crushed
- 2 tablespoon Fresh cilantro garnish/optional
Instructions
- Cook the noodles according to package directions. Drain and rinse under cold water.
- In a pan add chili oil, minced garlic, and chopped ginger.
- And saute until fragrant.
- And in low heat, add peanut butter, soy sauce, maple syrup, chili garlic sauce, and water
- Stir until the sauce looks smooth and pourable.
- Add the cooked noodles to the bowl. Toss, toss, toss until every noodle is slippery and shiny.
- Top with green onions, peanuts, and cilantro. And enjoy!
Notes
- Adjust the spice level by reducing Thai chili garlic sauce for a milder dish or adding extra Sriracha or Thai chili peppers for more heat.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months; reheat gently with a splash of water.
- The sauce can be made ahead and stored in the fridge for up to a week; whisk before using it and loosen it with water if needed.
Nutrition
Calories: 451kcal | Carbohydrates: 55g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 849mg | Potassium: 374mg | Fiber: 4g | Sugar: 8g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg