Ready in minutes, these easy vegan spicy noodles with a crunchy peanut butter sauce are game changing and make a great weekday meal.
Fusion cuisine is in the spotlight today, with an Asian inspired noodle dish. Traditionally made with udon noodles (thick Asian noodles), this dish can also be made with any kind of pasta, depending on what you have at hands. Spaghetti, linguine or rice noodles would work equally well. This way, you don’t necessarily have to stop by the Asian section of your grocery store when you feel the urge of making these spicy noodles.
We all love noodles and pasta. They are ridiculously easy to prepare and very forgiving, as you can serve them with any sauce of your choice. That being said, we sometimes tend to get tired of the classic bolognese, pesto or carbonara sauce. We say yes to an easy weekday meal, but we still want a hint of originality. So my suggestion today is to make them a little bit spicy to awaken your palate.
Here’s how to. First, cook your noodles as you would normally do. While your noodles are cooking, prepare the spicy peanut butter sauce by combining all the ingredients together in a saucepan. That’s basically all you need to do. I told you it’s super easy!
For the sauce, I used crunchy peanut butter as it brings some texture to the dish. You could instead use smooth peanut butter, it’s just a matter of choice. I would in any case avoid a sweetened peanut butter, as it is unnecessary sugar. The other ingredients are the ones typically used in Asian cuisine: rice vinegar, soy sauce and sesame oil. If you do not have them at home on a regular basis, they are worth buying once in a while as you will need them for any Asian recipe. Plus you can keep them for months.
Other Asian inspired dishes I am crazy about:
- Asian Broccoli Stir Fry
- Thai Sweet Chili Salmon with Cashews
- Thai Salmon Tacos with Mango-Avocado Salsa
- Vegan Thai Peanut and Quinoa Salad
You might find similarities between this sauce and the one I used for my Thai peanut and quinoa salad. Here again, ginger is key, and I like how it pairs with peanut butter. My advice: go for fresh ginger over ground ginger. The other ingredients are soy sauce, rice vinegar, and hot chili sauce, for which I used only two tablespoons as it is very spicy (you can go from 1 to 3 tablespoons, depending on how sensitive you are to spicy food).
Once ready, you can add some greens! I simply sliced spring onions and chili here, and sprinkle some toasted sesame seeds on top. But this dish can be adapted in many ways: you could for instance add some steamed broccoli, grilled red bell pepper or onions, and even some protein (chicken or grilled tofu). Serve hot and enjoy!
- 400g noodles or pasta of your choice*
- 5 Tablespoons (75g) crunchy peanut butter
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons (30ml) chilli oil
- 1 Tablespoon sesame oil
- 1 clove garlic, finely grated
- 1 Tablespoon fresh ginger, finely grated
- 1 red chili, finely sliced
- 1 bunch spring onions, finely sliced
- 2 Tablespoons sesame seeds, toasted
- Cook the noodles or pasta in boiling water until tender.
- In the meantime, prepare the sauce: in a small saucepan over a medium heat, whisk together the peanut butter, soy sauce, rice wine vinegar, chili and sesame oil, garlic and ginger until smooth. Loosen the mixture with a a few Tablespoons of water, one at a time, until desired consistency.
- Drain the noodles and toss immediately through the peanut butter sauce. Add the chili, spring onions and sesame seeds and toss again. Serve and enjoy!
Note: recipe inspired from Donal Skehan. You could add some steamed broccoli, grilled red pepper and onions, and even some protein of your choice (grilled tofu or chicken if you are not vegan).