Spicy Peanut Noodles with Crunchy Veggies Recipe

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 3
Best Season: All Seasons
Description

These Spicy Peanut Noodles with Crunchy Veggies are a perfect balance of creamy, spicy, and refreshing flavors. The noodles are coated in a rich, savory peanut sauce made with natural peanut butter, soy sauce, sesame oil, and chili paste — then tossed with crisp vegetables for texture and freshness. This quick and healthy dish is ideal for lunch, dinner, or meal prep, delivering restaurant-quality flavor in under 30 minutes.

Ingredients
    For the Noodles
  • 250 g rice noodles (or any long noodles of choice)
  • 4 cup water (for boiling)
  • 1 tbsp sesame oil (to prevent sticking)
    • For the Spicy Peanut Sauce
  • ⅓ cup natural peanut butter (smooth or chunky, unsweetened)
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar (or lime juice)
  • 2 tbsp honey or maple syrup (for sweetness)
  • 1½ tbsp sriracha or chili garlic sauce (adjust to taste)
  • 1 tbsp sesame oil (to enhance aroma)
  • 1 tsp fresh ginger (grated)
  • 2 clove garlic (minced)
  • ¼ cup warm water (to thin the sauce consistency)
    • For the Crunchy Veggies
  • 1 medium carrot (julienned or shredded)
  • ½ red bell pepper (thinly sliced)
  • ½ cucumber (thinly sliced into ribbons)
  • 1 cup shredded purple cabbage
  • 2 green onions (chopped)
  • ¼ cup roasted peanuts (chopped, for garnish)
  • 2 tbsp fresh cilantro or mint (optional, for garnish)
Instructions
    Boil the Noodles
  1. 1
    Bring a pot of water to a rolling boil (about 180°C). Add your noodles and cook according to package instructions until tender but still firm. Drain the noodles and rinse under cold water to stop the cooking process. Toss them lightly with sesame oil to prevent sticking.
    2. Prepare the Spicy Peanut Sauce
  2. 2
    In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar (or lime juice), honey, sriracha, sesame oil, grated ginger, and minced garlic. Slowly add warm water, whisking until the sauce becomes smooth, creamy, and pourable. Adjust spice or sweetness to your taste.
    3. Prepare the Vegetables
  3. 3
    While the noodles are cooking, wash and slice all your vegetables — julienne carrots and bell peppers, ribbon the cucumber, and shred the cabbage. Keep them crisp and ready to toss.
    4. Combine Everything
  4. 4
    In a large mixing bowl, add the drained noodles and pour in the peanut sauce. Toss until evenly coated. Then add all the prepared vegetables and gently mix to combine.
    5. Serve and Garnish
  5. 5
    Transfer to serving bowls. Sprinkle with roasted peanuts, chopped green onions, and cilantro. Serve at room temperature or chilled for a refreshing flavor.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir in a tablespoon of warm water before serving to loosen the sauce.

Add Protein: Add grilled chicken, shrimp, tofu, or boiled eggs for extra protein.

Make It Gluten-Free: Use rice noodles and gluten-free soy sauce.

Adjust Spice Level: Add more or less sriracha depending on your spice tolerance.

Serve Hot or Cold: This dish tastes great either warm or chilled as a noodle salad.

Keywords: quick, healthy, vegan, spicy noodles, meal prep
Read it online: https://petitepanini.com/recipe/spicy-peanut-noodles-with-crunchy-veggies-recipe/