Ingredients
Recipes that only need pantry staples really are some of my favorite recipes. They’re also often the most versatile as they can be changed to suit what you have in the house. The base of the peanut sauce is smooth peanut butter, soy sauce and sesame oil and I added a bump of flavor with honey, garlic and chilli crisp.
Noodles. I used egg noodles/stir fry noodles but any noodles will work. Rice noodles, soba noodles, instant ramen noodles and even spaghetti will work well. Smooth peanut butter. I used regular peanut butter but you could use a sugar-free peanut butter if you prefer. Tahini can also be used. Soy sauce. Use Tamari or coconut aminos if you are gluten-free. Low-sodium soy sauce also works. Sesame oil. Honey. Maple syrup or coconut sugar can be substituted. Rice vinegar. Lime juice can be used instead. Water/vegetable broth. Fresh garlic cloves. I didn’t add fresh ginger to my sauce but you could add a teaspoon if you like. Chilli crisp. I buy chilli crisp from my local Asian supermarket but if you can’t find it, use chilli paste or Sambal Oelek. Sriracha also works well. Spring onion/Green onion. I served the noodles with fresh basil, but you could use fresh cilantro/coriander too. Sesame seeds.
How to make peanut noodles
Can I make this ahead?
The sauce can be made up to a week in advance and kept in an airtight container or jar in the fridge. I have found that leftovers can go a little stodgy so I would recommend making the sauce ahead and cooking the noodles fresh before tossing with the sauce if you want to meal prep ahead.
What can I add to peanut noodles?
Although I love serving the noodles as they are for a quick meal, this is a great base dish to add protein or vegetables to for extra fiber.
Grilled or poached chicken. Shrimp/prawns. Sticky teriyaki meatballs. Red bell pepper. Red cabbage. Sugar snap peas. Broccoli. Carrots.
Noodle recipes
