Name: Spicy Peanut Noodles
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 8 ounces brown rice noodles; 1 red bell pepper; To garnish: extra chili garlic sauce (parsley, scallions, chopped peanuts); 1/2 cup creamy peanut butter; 1/2 cup soy sauce; 2 tablespoons olive or sesame oil; 2 tablespoons rice vinegar; 1 tablespoon maple syrup; 1 teaspoon chili garlic sauce; 2 cloves garlic; 1/4 cup water

Peanut noodles have a special place in my heart.

They’re never not good – always so flavorful, warm, and filling.

But of course, it’s important to have the right recipe for peanut noodles. The right recipe takes this dish from amazing to incredible.

And that’s where this recipe comes in.

I used brown rice noodles. I love their shape and texture for this dish.

Once the noodles are cooked, the sauce is where it’s at. It couldn’t be easier to make either. Just blend up all your ingredients in a blender until smooth – and you’re done.

I added in some crunchy red bell pepper with the noodles too. I love the addition of color, flavor, and nutrients that they add. Slice them up super thinly and they blend in with the noodles perfectly.

From there, you just toss the noodles and bell pepper with the sauce. Garnish with crushed peanuts and extra chili garlic sauce.

If you like spice, go nuts with the chili garlic sauce. If you’re like and prefer things more mild, only add a little bit. A little goes a long way.

Don’t forget: you can eat pasta any time. Not only is pasta delicious and nutritious, but also carbs help to keep us filling feel and satisfied. They’re so important!

So make these spicy noodles for an easy lunch or dinner. I love them paired with air fried tofu, seared salmon, or sautéed shrimp.

Make the protein while the water is boiling and the noodles are cooking, and you’ll still have a flavorful, simple meal in 20 minutes flat.

Prep ingredients

Bring a pot of water to a boil. Add the brown rice noodles and cook for 7-8 minutes, stirring frequently. Drain, rinse, and set aside.

Slice bell pepper

Cut the bell pepper into very thin slices. Set aside.

Blend the sauce

In a blender or food processor, add all of the peanut sauce ingredients. Blend until smooth.

Add ingredients to bowl

Add the cooked noodles and sliced bell pepper to a large bowl.

Toss with sauce

Add the peanut sauce and toss to combine (Note: You may not use all of the sauce. I used all but 1/3 cup of it. I recommend adding the sauce slowly, tossing the noodles, and adding more as desired).

Garnish and serve

Garnish with scallions, parsley, extra chili garlic sauce, and plenty of chopped peanuts.

Notes

Brown rice noodles: The texture and shape of these noodles work really well in this recipe, but any long noodle shape will work. You can try linguini, ramen, or vermicelli.
Peanut butter: I used classic JIF in the recipe. If you’re using a natural peanut butter, you may want to add a little more maple syrup to add more sweetness.
Soy sauce: A low sodium version works well. You can also swap for liquid aminos or umami joy sauce if you prefer no soy.
Oil: Sesame oil or olive oil both work here.
Rice vinegar: While the sauce will still work with another light vinegar, I really recommend using rice vinegar. It’s a great vinegar to keep in your pantry!
Maple syrup: You can also swap for honey. For a sweeter sauce, add more syrup one teaspoon at a time.
Chili garlic sauce: In terms of spice, a little goes a long way! Start small if you prefer things more mild. If you can’t find chili garlic sauce, use a little sriracha (and a little extra garlic) instead.
Water: Add until the sauce reaches your desired consistency. I prefer a thicker sauce that still tosses with the noodles well. Start with the 1/4 cup listed and add as you see fit.
Storage: Store peanut noodles in an airtight container in the fridge for up to 4 days. To reheat, simply microwave until warm. You can prepare the sauce ahead of time and reheat and toss it with the noodles when you’re ready to eat.