Spicy Peanut Butter Noodles
Sticky, spicy noodles coated in a peanut sauce you stir together in the time the noodles cook. One pan of boiling water and a bowl.
Method
- Get the noodles boiling. While they cook, make the sauce so it is ready when they are.
- In your serving bowl, mix the peanut butter, soy, honey, grated garlic and chilli oil into a thick paste.
- Before you drain, save half a cup of the noodle water.
- Drain the noodles and add them to the bowl straight away, while hot.
- Add a splash of the saved water and toss hard. The starch in that water is what turns the paste into a glossy sauce that clings.
- Top with spring onion and crushed peanuts.
Sticky, spicy noodles coated in a peanut sauce you stir together in the time the noodles cook. One pan of boiling water and a bowl.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 18 g
- Carbs
- 62 g
- Fat
- 24 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 890 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The saved noodle water is not optional, it is the entire difference between a clumpy peanut ball at the bottom of the bowl and a smooth sauce that coats every strand. Add it a splash at a time and keep tossing. Raw grated garlic is punchy here, so if you want it milder, use garlic powder instead. I make this at 11pm more often than I would admit.
Substitutions
- Peanut butter: any smooth nut butter, or tahini for a nut-free swap — Noodles: whatever you have, egg noodles, ramen, even spaghetti|Honey: maple syrup or a pinch of sugar
Serving suggestions
A fried egg on top turns this into a proper dinner. Some quick-cooked greens like pak choi work too.
Storage
Best fresh. The sauce thickens and the noodles dry out in the fridge.
Reheating
Reheat with a good splash of water in the microwave, stirring so the sauce loosens.
Equipment
- Small pan
- Serving bowl
- Box grater
Variations
- Add protein
- toss through shredded leftover chicken or firm tofu
- Extra veg
- add grated carrot and cucumber for a cold noodle version
- Lime version
- finish with lime juice and coriander
Why it works
Peanut butter is an emulsion of oil and solids. The starchy noodle water carries just enough starch to bind that oil with the soy and stop it splitting, so tossing hot noodles through it builds a smooth clinging sauce.
Frequently asked questions
My sauce went claggy, help?
Too little water. Add another splash of hot water and toss again.
Can I make it not spicy?
Leave out the chilli oil. It is still good just savoury and nutty.
What noodles work best?
Thin wheat or ramen noodles hold the sauce best.
Tags
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