I’ve been making these noodles for years. Everyone I’ve served them to loves them. This recipe in not only incredibly easy to make (if you can boil water for the pasta, you can make this dish!), it’s also a very versatile. It can be made, as is, for vegetarians or prepared with shredded chicken. It can be served warm or at room temperature. Don’t feel you have to limit yourself to the vegetables listed add whatever vegetables you like – add in whatever blows your hair back!
Spicy Peanut Butter Noodles
- 16 ounce box whole wheat spaghetti noodles
- 2 – 3 red, orange or yellow bell peppers, deseeded and ribs removed, thinly sliced
- 1 head of broccoli, crowns only
- 3 stalks green onion, white and green parts, thinly sliced
- 1 large carrot, julienned
- 1 cup sugar snap peas
- ½ cup roasted peanuts, roughly chopped
- ¼ cup parsley, roughly chopped (optional)
- ½ cup cilantro, roughly chopped (optional)
For the dressing:
- ¾ cup creamy peanut butter
- ½ – 1 teaspoon dried chili flakes, according to taste
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1-2 tablespoon honey
- 3 tablespoons Srirachi, or other garlic-chili sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar or lime juice
- ⅓ cup soy sauce
- ¼ cup sunflower or vegetable oil
- Boil the noodles according to the packaging instructions. Meanwhile, make the dressing.
- To make the dressing combine all ingredients into a medium bowl and whisk together.
- Once the pasta is cooked, drain and place it into a large mixing bowl. Pour the dressing onto the hot pasta and mix. Next, add the vegetables and toss.
- Garnish with peanuts, parsley and cilantro right before serving.
* You can prepare the salad a few hours in advance but add the peanuts just before serving; otherwise they become soft and mushy. If you’re planning on serving this cold or at room temperature, consider adding an extra tablespoon or two of oil to the dressing to keep the noodles from sticking together once the sauce has set.