spicy peanut butter noodles
serves 4
16 oz noodles
3-5 garlic cloves, minced
1 Tbsp ginger, minced
1 Tbsp oil
2/3 cup peanut butter
4 Tbsp low sodium tamari or soy sauce
1/3 - 1 cup hot water (hot water mixes better than cold)
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1-2 Tbsp sriracha
1-2 Tbsp maple syrup or honey
1/2 tsp red pepper flakes (optional)
1 tsp chili garlic sauce (optional)
Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.
Remove
from heat and add in all remaining sauce ingredients (start with 1/3
cup of water) and whisk together until smooth, adding more water as
needed to reach your desired consistency.
How much you need will depend on the brand of peanut butter you used as well as your personal preference.
Taste
and add more soy sauce, sriracha, or any other seasonings as desired. I
usually add more soy sauce because I like it saltier.
Add
about 1/2 of the sauce to cooked pasta and mix together. I
intentionally made extra sauce in case you want to add some chicken,
tofu, veggies etc.
I
don't recommend adding all of the sauce at once because it may be too
much depending on your preference, so start with 1/2 and add more
depending on your needs. I usually end up adding all of it because I
like it saucey, but up to you!
Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.
