The Dish | Spicy Peanut Noodle

This recipe has been a staple for me this summer – noodles tossed with spicy, sweet and salty peanut sauce and veggies and cilantro.  This dish is great warm or cold and works well as a side dish or main course and can easily be doubled.  If serving as a main course I add either grilled chicken or flank steak!  Not a cilantro fan? Use basil instead!

Ingredients

Chili Garlic Oil

  • 1/3 cups peanut oil
  • 2 small shallots minced
  • 4 gloves garlic minced
  • 1 1/2 tsp crushed red pepper flakes

Peanut Noodles

  • 8 ounces rice noodles
  • 1/2 cup creamy peanut butter
  • 1/2 cup soy sauce (I like using the low sodium)
  • 2 Tbs Gochujang (Korean chili paste if you can’t find any chili paste will do)
  • 2 Tbs toasted sesame oil
  • 2 Tbs rice wine vinegar
  • 1 tsp honey
  • 1 inch fresh ginger, grated
  • 2 red bell peppers thinly sliced
  • 1 cup shredded carrots
  • 1 cup sliced green onions
  • 1/2 cup fresh cilantro chopped plus more for serving
  • black pepper

Directions

  • Chili Oil: Heat large skillet over medium heat.  Add peanut oil shallots, garlic and chili flakes and cook stirring until the garlic is fragrant and toasted about 8-10 minutes.  Remove from heat and let cool.
  • Cook the noodles according to package and let drain.
  • Peanut Sauce: In a food processor or blender combine peanut butter, soy sauce, chili paste, vinegar, honey ginger and 1/4 cup water.  Pulse until smooth. 
  • Pour sauce over noodles and add the bell pepper, carrots, green onions, cilantro.
  • Add 2-3 Tbs chili garlic oil and ground pepper and toss to combine.
  • When serving drizzle additional chili garlic oil over the top and sprinkle with cilantro.  Enjoy!


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