Serve hot or cold!
Since you can keep peanut noodles in a container and just grab and go for lunch, they make the ideal meal prep recipe! Peanut noodles can be eaten hot or cold!
For an easy weeknight meal, serve with some steamed broccoli and grilled chicken (or the chicken from my kung pao chicken noodles) or add some freshly chopped veggies for a cold noodle salad (or just try my Thai noodle salad).
If you’re not careful, the peanut sauce can easily become too salty. To avoid this, I suggest using low-sodium soy sauce and unsalted peanut butter.
If you use low-sodium soy sauces, don’t worry about the flavor because they still contain a lot of salt.
Once prepared, this recipe can be kept in the refrigerator in an airtight container for up to five days.
Add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm if you want the sauce to become saucey again because it tends to dry out as it sits.
This might occur because rice noodles stick together a lot when they sit, but the flavor will still be fantastic.
Rinsing right after cooking can help prevent some of this, but just keep in mind that they usually fall apart a bit when they cook.
How to make peanut noodles
Cook noodles. As directed on the package, boil a large pot of water and cook the noodles.
For these peanut butter noodles, you can use any kind and shape; to give it a Pad Thai vibe, I used brown rice fettuccine. Anything goes!.
Saute garlic. In order to begin preparing the sauce, finely chop the garlic and place it in a sauté pan with 1 tablespoon of oil. Any oil will work here, I used olive. Coconut, avocado, etc. all work well too.
Saute the garlic for two to three minutes on low heat, or until fragrant and golden brown.
Add all sauce ingredients. When the sauce is smooth, add the remaining ingredients and whisk them in.
Combine with noodles. Mix together cooked pasta and about half of the sauce. I purposely made extra sauce so you could top it with veggies, tofu, chicken, or anything else.
I suggest starting with half of the sauce and adding more based on your preference rather than adding all of it at once as it might be too much.
Serve. Present the dish as is or add some crunch with chopped cilantro, red pepper flakes, scallions, or crushed peanuts.
You can have this recipe so many different ways. With vegetables, in a salad, without vegetables, with chicken, tofu, and more
Warm salmon or grilled chicken served with a side of steamed broccoli is one of my favorite combinations.
By adding some tofu and sautéed vegetables like bell peppers, cabbage, and carrots, you can make it into a stir-fry. You could also just eat the noodles by themselves for a deliciously easy but satisfying meal. I fully support you. Additionally, the peanut butter adds a ton of protein to the sauce, making it perfectly filling even on its own.
I like to sprinkle sesame seeds and sliced green onions over the noodles right before serving. They add a nice crunchy texture. Chopped peanuts might be a good crunchy addition, as well.
I adore these noodles because they satisfy my craving for Asian takeout with their delicious sesame-peanut flavor. Additionally, since I can prepare them at home, I have control over the caliber of the ingredients. The best thing, though, is how quick and simple they are.
It takes me less than ten minutes to make sesame peanut butter noodles, but it would take me longer to get Chinese takeout.
These noodles are delicious as-is. But, occasionally I make them with a few additions to make them more like a full meal. Sometimes I add cooked, shredded chicken breast for added protein. I have also added a bag of frozen stir fry vegetables that have been cooked according to the package directions.
In less than ten minutes, you can prepare sesame peanut butter noodles, which satisfy your craving for Asian takeout. And, they’re so easy!.
