Everyone loves takeout! If you love noodles then look no further - I've got you covered with these warm, spicy peanut noodles. It's much quicker to make your favorites at home, and I promise this one is so easy and you likely always have everything on hand.
I've made spicy peanut noodles before, but with Sesame Meatballs. Feel free to make those if you want to add some meat to your meal.
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No need to make phone calls and wait for delivery, and you definitely don't need to leave the house. I also love recreating restaurant favorites at home to make sure I am tweaking the flavors to be exactly what my family loves.
These spicy peanut noodles are no exception. The sauce is crazy silky and plays so nicely with your favorite noodles.
- Quick for busy nights. You likely keep most of these ingredients on hand at all times, and the sauce comes together while the noodles boil.
- Enjoy leftovers at lunch! The sauce will soak in some, but these will reheat great or even be enjoyed cold.
- Super flavorful! Hot, sweet, crispy - it's all there.
See the recipe card for full information on ingredients and quantities.
Sesame oil - If you plan to do a lot of "takeout cooking" at home, this is a must-have ingredient. Light sesame oil is a neutral oil with a high smoke point, making it perfect for stir fry as well.
Peanut butter - Choose whatever kind you like to eat plain. Chunky or creamy doesn't matter, it will just add to the texture.
Soy sauce - Here's our umami! Soy sauce is key to rounding out the flavors in this peanut sauce.
Chicken broth - I like to use chicken broth to bulk up the sauce while thinning out the peanut butter.
Sriracha and pepper flakes - Bring on the heat! I like to use both here to add both heat and visual interest.
Honey - A touch of sweetness will offset the heat and also add a wonderful texture to the finished sauce.
Noodles - Somen noodles, soba, buckwheat noodles will all have the perfect texture to soak up the sauce. If you are gluten-free you can easily find rice ramen or other gluten-free options.
- Save some pasta water in case you thicken the sauce too much. This will help you achieve the proper consistency.
- Start your pasta early, since the sauce comes together quickly.
- Add protein such as cubed tofu or cooked, sliced chicken.
- Heat the sesame oil and add the garlic until fragrant. Then add the pepper flakes and ginger.
- Whisk in the remaining ingredients until smooth. Heat while stirring until the desired consistency is reached.
- Toss the sauce with the cooked noodles and you're in business.
Looking to get to dinner even quicker? If you just want a quick meal, there's no harm in using precut garlic and ginger. Even the frozen cubes you can buy are decent.
Pasta loves to soak up sauce as it sits, so if you know for a fact you won't eat the entire batch in one sitting, store the sauce and noodles separately.
You won't believe how delicious this tastes cold, as well! Easy to pack for work lunch!
Guess what - you can easily adapt this recipe to fit many diets! I used chicken broth when I made this dish, but you can easily substitute vegetable broth. And worst case, just use water. The main reason we are using broth is to bulk out the sauce, and of course add some flavor. But in a pinch, water will work.
Swap out the soy sauce for tamari or coconut aminos to avoid gluten. Pick up rice noodles or even gluten-free spaghetti or angel hair. Because the noodles are cooked separately, you can very easily use any type you like and cook to package directions.
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