Spicy Peanut Noodles
Spicy peanut noodles are the perfect almost no-cook recipe for summer dinners. They're light and fresh, take 20 minutes, and are so easy to customize based on what you have on hand!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients
Peanut Sauce
- 1/4 cup peanut butter
- 1 cup full-fat canned coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon sambal or sriracha
- 2 teaspoons fresh grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons dark brown sugar
- 1/3 cup water
Remaining Ingredients
- 14 oz fresh wheat noodles
- 1 cup chopped cucumber
- 2-3 carrots, peeled and shredded
- 2 cups shredded red cabbage
- 1 1/2 cups frozen edamame
- 4 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
- 1/4 cup chopped salted peanuts
- chili oil, for topping
Instructions
- Combine all the peanut sauce ingredients together in a small sauce pan. Warm over medium-low heat while whisking until the sugar has dissolved. Cool to room temperature.
- Bring a pot of water to a boil and cook the wheat noodles according to package instructions. Fresh noodles usually only need 2-4 minutes. Drain in a colander and rinse really well with cold water. Toss with a bit of sesame oil.
- Divide the noodles between bowls, mix in veggies, and drizzle with peanut sauce. Top with green onion, cilantro, chopped peanuts, and chili oil. Serve with limes on the side.
