Spicy Peanut Noodles
Blake Menard Cooks cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Jennifer MacMillan on SeeMeCook
A quick and savory noodle dish featuring a rich, creamy peanut sauce with a spicy kick from chili crisp and red pepper flakes.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, peanuts, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 85 g
- 50 g
- 6 g
- 15 g
- 16 g
- 5 g
- 3 g
- 10 g
- 2 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 250 g before cooking, which is about 250 g per serving.
Steps
Bring a pot of water to a boil and cook your noodles according to the package instructions.
Before draining the noodles, carefully reserve 1/4 cup of the starchy noodle cooking water.
In a serving bowl, combine 3 tablespoons of peanut butter, 0.5 to 1 tablespoon of chili flakes, 1 tablespoon of chili crisp, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 minced garlic clove, 2 teaspoons of rice vinegar, and 1/2 teaspoon of sugar.
Pour the 1/4 cup of hot noodle water into the bowl with the sauce ingredients and whisk or stir vigorously until the peanut butter has melted and the sauce is smooth and emulsified.
Add the cooked and drained noodles to the bowl and toss thoroughly until every strand is evenly coated in the spicy peanut sauce.
Serve immediately, optionally garnished with extra chili crisp or chopped green onions.
Notes
Adjust the amount of chili flakes based on your spice tolerance. The hot noodle water is essential for thinning the peanut butter into a creamy sauce that clings to the noodles.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 753
- Protein
- 23 g
- Carbs
- 78 g
- Fat
- 40 g
- Fiber
- 7 g
Where the calories come from
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