Spicy Peanut Noodles
Spice up your noodles with this spicy peanut noodle recipe. Thick and decadent, this easy spicy peanut noodle recipe takes less than 20 minutes from start to finish. Don't like it spicy? Make it mild with a few simple adjustments. A low-fat option is also available.
Servings: 6 servings
Calories: 573kcal
Ingredients
Spicy Peanut Noodles
- 16 ounces rice noodles or noodles of choice
- 4 cloves garlic minced
- 1 small white onion cut into slivers
- 1- inch fresh ginger grated
- 7 ounces Trader Joe's baked Sriacha Tofu Cut into cubes, or 7 ounces extra-firm tofu marinated in 3 Tablespoons soy sauce and 2 teaspoons Sriracha.
Spicy Peanut Sauce for Noodles
- ⅔ cup creamy natural peanut butter or 12 Tablespoons PB Fit plus ¼ cup water mixed
- 4 Tablespoons soy sauce or Tamari
- 2 Tablespoons rice vinegar
- 1 cup HOT water tap water hot
- 1 Tablespoon Sriracha begin with a teaspoon and taste as you add
- 2 Tablespoons maple syrup or date syrup
- 2 teaspoons chili garlic sauce
- ½ teaspoon red pepper flakes optional for added heat!
Garnishes
- ½ cup peanuts
- ½ cup cilantro
- 1 bunch green onions chopped
- Extra Sriracha on the side optional
- Extra red pepper flakes on the side optional
Instructions
Noodles
- Cook noodles following the package instructions by soaking them in hot water, then rinsing them in a colander.
- Set aside.
Spicy Peanut Sauce
- In a high-speed blender, combine all the ingredients, adding the peanut butter last to prevent sticking to the bottom of the blender.
- If using PB Fit, combine peanut butter powder and ¼ cup water before adding to the blender.
- Note: Add Sriracha 1 teaspoon at a time if you are sensitive to spicy food. Taste and adjust to individual preference.
- Omit red pepper flakes for a milder version.
Preparing Spicy Peanut Noodle Recipe
- In a large non-stick skillet, saute the garlic and onions until the onions are translucent.
- Add the grated ginger and stir.
- Add the cooked tofu. Stir and combine with onions and garlic until the tofu is warmed.
- Note: If not using pre-baked tofu, marinate extra firm tofu cubes in 3 Tablespoons of soy sauce (or Tamari) and 12 teaspoons of Sriracha overnight. Bake in a 350-degree oven for 30 minutes. Or air-fry the tofu at 370 degrees for 15 minutes.
- Now, add the cooked, drained noodles. Toss to combine.
- Add the spicy peanut sauce and toss again to combine.
- Serve with optional garnish of peanuts, cilantro, and green onions
- For those who like it spicy, offer extra Sriracha and red pepper flakes.
Notes
- When blending the sauce, use hot water, not old water to avoid clumps.
- If using uncooked extra-firm tofu, cut the tofu, marinate in Sriracha sauce and soy (Tamari) overnight, and bake in the oven for 30 minutes at 350 degrees. Or, for a more crunchy option, air-fry the tofu at 370 degrees for 15 minutes.
- Marinating tofu overnight helps the tofu absorb the flavors of the marinade.
- If you don't want spicy marinade, leave out the Sriracha.
- Remember to add spicy ingredients in small amounts and to adjust to taste preference. I love spicy food, but everyone does not have the same palette.
- Make this recipe mild in spice by following the adjustments provided in the recipe.
- Add additional vegetables like broccoli, carrots, edamame, bok choy, or any favorite combination.
- Use soba noodles, rice noodles, or any noodles preferred.
Nutrition
Serving: 6g | Calories: 573kcal | Carbohydrates: 80g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 601mg | Potassium: 421mg | Fiber: 4g | Sugar: 9g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg