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Spicy Peanut Butter Noodles Recipe for a Quick and Easy Bowl of Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Spicy Peanut Butter Noodles Recipe for a Quick, Easy and Tasty Bowl of Noodles

This spicy peanut butter noodles recipe makes a quick and easy bowl of noodles that are perfect for a fast lunch or mid-week dinner. If you’re in the mood for satay but don’t have time to pound pastes and grind peanuts, this spicy peanut butter sauce should satisfy your cravings. It’s also versatile – use whatever noodles and toppings you have at hand.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main
Cuisine: Asian, Southeast Asian
Servings: 2
Calories: 1085kcal
Author: Lara Dunston

Ingredients

  • 3 tbsp soybean oil or another neutral cooking oil
  • 100 g purple shallots peeled, finely diced
  • 2 cloves garlic peeled, finely chopped
  • 1 knob of ginger grated
  • 1 tbsp sesame oil
  • 1 tsp Chinese sesame paste not tahini
  • 3 tbsp chilli oil store-bought or home-made; see our recipe in the tips above
  • 3 tbsp natural crunchy peanut butter
  • 2 tbsp quality fish sauce
  • 1 tsp tamarind sauce or liquid from fresh tamarind pulp optional
  • 200 g noodles your choice
  • 1 red chilli deseeded and finely sliced
  • 2 tbsp pan-roasted peanuts
  • 2 tbsp crispy fried shallots
  • 2 tbsp fresh coriander leaves
  • ½ lime chopped into wedges

To serve (optional)

  • 1 bunch of Asian greens stir-fried

Instructions

  • Put a pot of water on to the stove to boil for your noodles.
  • In a wok over medium-high, heat the cooking oil and fry the finely diced shallots until soft and translucent for a minute or so, add the finely chopped garlic and fry for a minute until fragrant, then add the grated ginger, combine and fry for 30 seconds or so, then reduce the heat to medium.
  • Add the sesame oil, Chinese sesame paste, chilli oil, natural crunchy peanut butter, fish sauce, and optional tamarind sauce if you're using it, and stir to combine well, as the peanut butter breaks down and softens and a sauce forms. Taste and adjust to your palate. Turn the heat to low or, if the sauce has thickened right up, turn the heat off completely.
  • To the pot of boiling water, add the noodles and cook until al dente – better to be slightly under-done – then drain the noodles. If you want to loosen up the peanut sauce, stir through more sesame oil or a little water, turn the heat on again to heat up the sauce, then transfer the noodles to the wok while still hot, stirring in the spicy peanut sauce, taking care not to break the noodles.
  • Distribute the sauce-covered noodles to bowls, drizzle on a little red chilli oil, and garnish as you like with sliced red chillies, pan-roasted peanuts, crispy fried shallots, and fresh coriander leaves. Serve with lightly stir-fried Asian greens such as bok choy on the side and serve immediately.

Nutrition

Calories: 1085kcal | Carbohydrates: 97g | Protein: 26g | Fat: 69g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 40g | Trans Fat: 0.1g | Sodium: 2127mg | Potassium: 875mg | Fiber: 9g | Sugar: 12g | Vitamin A: 559IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 4mg