Hey Everyone!! While Nicole is away having the time of her life in Italy, we’re here falling back on old standards, including this one, our younger sister Laura’s Spicy Asian Peanut Noodles. She doesn’t do a lot of original recipes, but what she does do, she does it well
These noodles are perfect for busy weeknights because they are both quick and easy, and there aren’t any outrageously hard to find ingredients (in Newfoundland) like many Asian dishes. Very Southeast inspired, but obviously these are not authentic in any way. A bit of heat, salt, savoury, and sour. Yum.
Seriously, we eat these all the time, and in so many variations…with a bit tofu or fried shrimp or chicken…with bean sprouts or without…we’ve even had them with regular spaghetti noodles when we can’t find some kind of Asian one and guess what? They are delicious every time!
Try them out and put your own spin on them!
Quick Asian Peanut Noodles
- 3 tbsp peanut butter (we used natural)
- 2 tbsp rice wine vinegar
- 2 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp sriracha sauce
- 1 quarter wedge of lime, squeezed
- 1 scallion, chopped
- 1/2 fresh chili, chopped (optional)
- 1 carrot, shredded
- 1/2 red pepper, sliced thinly
- 1/2 cup snap peas, halved
- 1/2 226g package of vermicelli noodles
- 1/4 cup crushed peanuts
In a measuring cup, add peanut butter, vinegar, soy sauce, sesame oil, sriracha, and lime juice, stir until mixed. Microwave for 10 seconds to melt peanut butter if mixture is too thick.
In a large pot, bring salted water to a boil and remove from heat. Add vermicelli noodles to the water and leave covered for 3 minutes until cooked (if using a different type of noodle, cook as per package directions.
Add red pepper and snap peas to the water 1 minute before noodles are done. Strain the water off and add the remaining vegetables and sauce, stirring well to coat the noodles.
Finish off with additional scallions, crushed peanuts, and additional lime juice for squeezing as desired. Serve immediately.