Spicy Noodles with Peanut Butter Sauce
Looking for an easy side dish to go with grilled chicken, fish or shrimp? These Spicy Noodles with Peanut Butter Sauce are just what you need. The creamy sauce that starts with peanut butter, is slightly spicy, but ultra creamy - perfect for coating every noodle. Add a few stir-fried vegetables and plenty of fresh herbs and crunchy peanuts and you’ve got a side that might just unintentionally become the star of the show.
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Katie Kay
Here’s Why It’s Great (and Tips)
Swap noodles. The recipe calls for spaghetti noodles, but any long-shaped pasta would work, including rice and soba noodles. Follow package directions for cooking instructions.
Choose your flavor. If spice isn’t your thing, swap in toasted sesame oil for the chili oil in the recipe. Or, if you don’t have limes on hand, use rice vinegar or even white vinegar as a substitute.
Make extra sauce. If you’re serving a protein alongside these noodles, consider making some additional sauce to use as a garnish. Try it over roasted broccoli or grilled chicken, for example!
Ingredients
- 8 ounces spaghetti or other long noodle
- 1 tablespoon toasted sesame oil
- For the vegetables:
- 1 tablespoon avocado or vegetable oil
- 4 cups thinly sliced bok choy
- 1 cup shredded carrots
- 4 green onions, thinly sliced
-
⅓ cup Once Again Smooth or Crunchy Peanut Butter
- 2 tablespoons fresh lime juice
- 1 tablespoon chili oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- For garnishing:
- ¼ cup salted peanuts, roughly chopped
- 1 cup fresh mint, roughly chopped
- 1 cup loosely packed fresh cilantro, roughly chopped
For the noodles:
For the sauce:
Directions
- Bring a large pot of water to a boil over high heat. Add pasta, reduce heat to maintain a simmer and cook, undisturbed, until just tender. Drain and rinse with cold water. Transfer to a large bowl and toss with sesame oil.
Heat the oil in a wok or large skillet set over medium-high heat. Once hot, add the bok choy and carrots and cook, stirring often, until crisp-tender, about 2 minutes. Take off the heat and add the green onions. Let cool slightly, then add to the noodles.
In a medium bowl, whisk together the peanut butter, lime juice, chili oil, soy sauce and water. Pour all but two tablespoons over the pasta and toss to combine.
Transfer to a serving dish and garnish with peanuts, mint, cilantro and remaining sauce.
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