Ingredients
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon maple syrup or agave
- 1-2 tablespoons sriracha or chili paste (adjust to taste)
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 2-4 tablespoons warm water (to thin out sauce)
For the Noodle Bowl:
- 8 oz rice noodles or soba noodles
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup edamame (optional, cooked)
- 1/4 cup fresh cilantro or Thai basil, chopped
- 1/4 cup chopped peanuts (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Lime wedges (for serving)
Instructions
- Cook the Noodles: Cook noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
- Prepare the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, maple syrup, sriracha, rice vinegar, and sesame oil. Add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. Adjust spiciness by adding more sriracha if desired.
- Assemble the Bowl: In serving bowls, arrange the cooked noodles. Top with shredded carrots, bell pepper, cucumber, and edamame. Drizzle the spicy peanut sauce generously over the noodles and veggies.
- Garnish: Sprinkle with chopped cilantro or Thai basil, chopped peanuts, and sesame seeds. Serve with lime wedges on the side for an extra burst of citrus.
- Serve and Enjoy: Toss everything together to coat the noodles in the sauce and enjoy immediately.
Tips
- Protein Options: Add tofu, tempeh, or chickpeas for extra protein.
- Veggie Swaps: Feel free to use any veggies you have on hand—shredded cabbage, zucchini noodles, or snap peas work great too.
- Storage: Keep leftovers in the fridge for up to 3 days. Store sauce separately for the best texture.
This Spicy Peanut Noodle Bowl is a refreshing, vibrant dish with a kick—perfect for spicy food lovers looking for a quick, satisfying meal!