Quick & Easy Peanut Butter Noodles
Video Stats
Recipe Overview
Overview
This recipe for Peanut Butter Noodles is a delightful and quick meal that anyone can whip up in under 15 minutes. The combination of peanut butter, soy sauce, and garlic creates a rich, savory sauce that clings beautifully to the noodles. I love how versatile this dish is; you can easily add in any vegetables you have on hand, like broccoli or bell peppers, to make it more nutritious.
The method is straightforward: simply cook your noodles, prepare the sauce, and toss everything together. The addition of starchy water from the noodles helps to achieve the perfect consistency for the sauce, making it creamy without being overly thick. This is a fantastic option for busy weeknights or when you’re looking for something comforting yet simple.
What really stands out is how adaptable this recipe is. You can swap out peanut butter for almond butter or tahini if you prefer, and the flavor will still be delicious. Plus, it’s a great way to use up pantry staples, making it an economical choice for anyone looking to save money while enjoying tasty meals. I can see this becoming a regular in my meal rotation, especially when I want something quick and satisfying.
Recipe Details
Steps & Tips
Slice up a few scallions, saving the white parts for another recipe.
Cut broccoli into florets and add to a mixing bowl.
Add a few tablespoons of peanut butter to the mixing bowl.
Add a few tablespoons of soy sauce to the bowl.
Add a tablespoon of maple syrup or brown sugar.
Finely mince or grate a clove of garlic and about a teaspoon of ginger.
Prepare noodles according to package directions.
Blanch veggies with noodles if adding them.
Tip: Blanch broccoli with noodles for a quick cooking method.
Reserve a little starchy water before draining the noodles.
Add drained noodles to the bowl with peanut sauce.
Tip: Add starchy water gradually to adjust sauce thickness.
Use tongs or chopsticks to toss everything together.
Garnish with extra scallions, Sriracha, chopped peanuts, or lime.
Chop onion, garlic, ginger, carrots, sweet potato, and peppers.
Tip: Use pre-minced garlic and ginger to save prep time.
Pan fry onion, garlic, and ginger in oil until golden brown.
Sprinkle curry powder and stir to coat the aromatics.
Add coconut milk to deglaze the pan.
Add chopped veggies and a little extra water.
Bring the mixture to a boil.
Reduce heat and let simmer for 15 to 20 minutes.
Add butter beans later in the cooking process.
Slice scallions and separate the white and green parts.
Use leftover cold rice or prepare fresh rice and cool it.
Tip: Spread freshly cooked rice on a tray to cool quickly.
Press tofu with a kitchen towel before crumbling.
Pan fry crumbled tofu in oil until golden brown.
Add oil to a skillet and fry the rice.
Add green parts of scallions and frozen veggies to the rice.
Tip: Use leftover cold rice to prevent stickiness in fried rice.
Add soy sauce to the rice and stir until evenly coated.
Add scrambled tofu back into the rice and stir fry.
Tip: Generously use oil or butter for a luscious fried rice texture.
Tip: Cold leftover rice works best for fried rice.
Tip: You can add any leftover veggies to fried rice for variety.
Ingredients
Ingredient: Peanuts
→ Substitution: Sunflower Seed Butter
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Peanut butter noodles can be made with various types of noodles, including spaghetti and ramen.
- •Adding starchy water from cooked noodles helps to thin out the peanut sauce.
- •Using leftover cold rice is key for making non-sticky fried rice.
- •Coconut milk adds creaminess and richness to curries.
- •Butter beans are similar to giant lima beans and can be used in various dishes.
