📝 About This Recipe
This dish is a comforting blend of savory, sweet, and spicy flavors, drawing inspiration from the vibrant street food of Southeast Asia. The velvety sauce is crafted from rich peanut butter, zesty ginger, and bright lime, coating every strand of noodle in a luxurious, nutty embrace. It is a versatile meal that works beautifully as a quick weeknight dinner or a chilled picnic favorite, offering a satisfying crunch from roasted peanuts in every bite.
🥗 Ingredients
The Noodles & Base
- 12 ounces Lo mein noodles or spaghetti (dried)
- 1 piece Red bell pepper (thinly sliced into matchsticks)
- 2 medium Carrots (peeled and julienned)
- 1 cup Snap peas (trimmed and halved diagonally)
- 4 pieces Green onions (thinly sliced, white and green parts separated)
The Signature Peanut Sauce
- 1/2 cup Creamy peanut butter (natural, unsweetened preferred)
- 1/4 cup Soy sauce (low-sodium)
- 2 tablespoons Rice vinegar (unseasoned)
- 2 tablespoons Honey or maple syrup (for sweetness)
- 1 tablespoon Toasted sesame oil (for depth of flavor)
- 1 tablespoon Fresh ginger (finely grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Sriracha or chili garlic sauce (adjust to preferred spice level)
- 3-4 tablespoons Warm water (to thin the sauce)
For Garnish & Crunch
- 1/3 cup Roasted peanuts (roughly crushed)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 piece Lime (cut into wedges for serving)
- 1 teaspoon Black sesame seeds (for visual contrast)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to the package instructions until 'al dente' (usually 8-10 minutes).
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2
While the noodles cook, prepare the sauce. In a medium mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and sriracha until smooth.
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3
Gradually whisk in the warm water, one tablespoon at a time, until the sauce reaches a pourable, creamy consistency. Set aside.
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4
Prepare your vegetables: slice the bell pepper, julienne the carrots, and trim the snap peas to ensure they are ready for tossing.
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5
During the last 60 seconds of the noodles' cooking time, drop the snap peas into the boiling water with the noodles to lightly blanch them.
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6
Drain the noodles and snap peas in a colander. Rinse them briefly with lukewarm water to remove excess starch and prevent them from clumping together.
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7
In a very large mixing bowl or back in the warm pot, combine the drained noodles, snap peas, sliced bell peppers, julienned carrots, and the white parts of the green onions.
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8
Pour the peanut sauce over the noodle and vegetable mixture while the noodles are still warm, which helps the sauce absorb better.
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9
Using kitchen tongs, toss the mixture thoroughly for 1-2 minutes until every noodle is evenly coated and the vegetables are well-distributed.
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10
Add half of the crushed peanuts and half of the chopped cilantro to the bowl and give it one final toss.
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11
Divide the noodles into four individual serving bowls, ensuring a good mix of vegetables in each portion.
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12
Top each bowl with the remaining crushed peanuts, green onion tops, cilantro, and a sprinkle of black sesame seeds.
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13
Place a lime wedge on the side of each bowl to be squeezed over the noodles just before eating for a hit of acidity.
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14
Serve immediately while warm, or refrigerate for 2 hours to enjoy as a refreshing cold noodle salad.
💡 Chef's Tips
Use natural, creamy peanut butter for the smoothest texture and the most authentic nutty flavor profile. If the sauce seems too thick after tossing, add a splash of the starchy noodle cooking water to loosen it up. For a gluten-free version, substitute the soy sauce with tamari and use rice noodles or buckwheat soba. Toast the crushed peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant to enhance the crunch. Don't overcook the noodles; they should remain firm enough to stand up to the weight of the peanut dressing.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a refreshing Thai iced tea to balance the spice. Serve alongside grilled chicken satay skewers or crispy pan-fried tofu for an extra boost of protein. Add a side of smashed cucumber salad with a light rice vinegar dressing to cut through the richness of the peanuts. For extra heat, provide a small dish of chili oil or extra red pepper flakes at the table. This dish travels exceptionally well, making it a perfect candidate for a healthy office lunch the next day.