Spicy Peanut Noodles
Add some spicy to your mealtime with these Spicy Peanut Noodles. This recipe seamlessly combines the richness of creamy peanut butter with a kick of spice, creating a dish that’s as satisfying as it is flavorful. Packed with flavor and quick to whip up, this recipe is a game-changer for your dinner routine.
In this recipe we used the GloryLand Buckwheat Noodles. Known for their nutty flavor and delightful chewiness, these noodles provide the perfect canvas for our bold and zesty peanut sauce. The addition of sriracha and chili garlic sauce brings the heat, balancing out the sweetness of maple syrup for a harmonious blend of spicy and sweet.
These Spicy Peanut Noodles are perfect for a quick weeknight dinner or a weekend feast with friends.
Get more noodle recipes here.
Spicy Peanut Noodles
Ingredients
- 1 (9.9 ounce) bags GloryLand Buckwheat Noodles
- 1 tablespoon avocado oil
- 1 cup shredded carrots
- 4 cloves garlic , minced
- 1 tablespoon grated fresh ginger
- ¾ cup creamy peanut butter
- ½ cup hot water (maybe more)
- 3 tablespoons low sodium tamari or gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted or hot sesame oil
- 1 –2 tablespoons sriracha sauce
- 2 tablespoons maple syrup
- 2 teaspoons chili garlic sauce , optional – if you like spicy
- Cilantro or microgreens , for garnish
- Chopped peanuts , for garnish
Instructions
- In a large skillet over medium-low heat, heat the oil and then add the carrots, cook for 2 minutes, and then add the ginger and garlic. Cook, stirring, for 1 minute. Reduce heat to low, add the peanut butter, tamari, water, vinegar, sesame oil, sriracha, maple syrup, and chili garlic sauce if using. Heat until smooth, add more water if needed. Remove from heat.
- Cook noodles according to package directions.
- Stir the noodles into the peanut sauce and toss gently to coat.
- Serve garnished with cilantro and chopped peanuts.
Nutrition
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