Ingredients
Scale
- 4 tablespoons creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon maple syrup or brown sugar
- 5–7 tablespoons hot water
- Noodles (Rice noodles, Udon, or Spaghetti)
- Optional add-ins: red bell peppers, cucumbers, carrots, tofu, edamame, grilled chicken, chopped peanuts, scallions, lime wedges
Instructions
- Prepare the noodles: Cook the noodles as per the package instructions. Save a few tablespoons of the cooking liquid for the sauce.
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, garlic, ginger, and maple syrup or brown sugar. Gradually add hot water until the sauce reaches the desired consistency.
- Combine: Once the noodles are cooked and drained (but not rinsed), toss them immediately with the peanut sauce. Add optional vegetables and proteins like bell peppers or tofu.
- Garnish: Finish with toppings like chopped peanuts, fresh cilantro, or scallions. Serve warm or chilled.
Notes
- For a vegan or gluten-free version, use rice noodles and tamari for soy sauce.
- Store in an airtight container in the fridge for up to 5 days.
- For a creamy sauce, use a blender if necessary.
- Adjust spice levels with Sriracha or red pepper flakes for added heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 39 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg