Monday, May 17, 2010

Spicy Peanut Noodles

I absolutely love peanut butter. I prefer natural varieties. My current favorite is Smucker's Naturals, chunky, of course. I haven't bought the standard sugar and salt-laden pb in so long that when I had some a few months ago at someone else's house, I was shocked at how cloyingly sweet it was. Plus, for some reason, the texture struck me as unnatural and kind of icky.

Food confession: I love peanut butter so much that I will sometimes eat it straight out of the jar with a spoon and call that a snack or a mini-meal. Now, I don't particularly care for peanut butter paired with sweet foods, except when combined with chocolate of course; I generally prefer peanut butter with savory foods. When I crave a peanut butter sandwich, I am more likely to add wheat germ and sunflower seeds instead of jam or jelly.

A nice spicy peanut sauce will really make my taste buds happy. Pair it with chicken, or tofu like I did today, toss in some noodles, and we're in business.

Spicy Peanut Noodles

  • Cooking oil (peanut or canola)
  • Red pepper flakes
  • 1/2 onion, halved and then sliced into thin strips
  • 1/4 cup carrot, cut into matchsticks
  • the whites of 2 green onions, chopped
  • Minced fresh ginger
  • 1 clove of garlic, crushed and chopped
  • 1/4 package of tofu, pressed of water and cut into strips
  • Noodles, vermicelli, spaghetti, Chinese noodles, whichever you prefer - today I used a block of ramen noodles
  • 1/3 cup peanut sauce, jarred or homemade*
  • Sesame oil
  • Chopped peanuts
  • Green onions, chopped (optional)
  • Toasted sesame seeds (optional)

  1. Pour some oil into a large skillet, and sprinkle with red pepper flakes and let sit.

  2. Cook the noodles according to the instructions on the package. Drain the noodles, put them in a bowl and toss them with 1 T of sesame oil. Let sit and cool.

  3. Over high heat, sauté the onions, ginger until onions are just starting to brown.

  4. Add the carrots and cook for 2 minutes. Toss in the garlic and cook for 1 minute.

  5. Add the strips of tofu and cook until golden brown.

  6. Add the peanut sauce to the skillet, stirring to coat well. Taste frequently and adjust seasonings to your liking. Add more of the sauce if you like.

  7. Toss the drained noodles into the skillet, mixing everything well.

  8. Garnish with chopped peanuts, green onion and sesame seeds.

*Homemade peanut sauce

  • 3 cloves of garlic.
  • 1/2 c. peanut butter
  • 1/4 c. soy sauce
  • 2 T honey or agave nectar
  • 2 T rice vinegar
  • 2 T. chili oil
  • 1 chopped hot chili
  1. Put the garlic in a food processor and pulse until finely chopped.

  2. Add the remaining ingredients and puree until smooth.

  3. Add water to thin the consistency if you find it necessary.

  4. Refrigerate any unused sauce in a tightly-lidded container.

  5. You may use more or less chili pepper to suit your taste for spiciness.
  • I might start a series of recipes titled "Things to Do With Ramen Noodles."


  1. Un plat épicé comme je les aime.
    See soon

  2. I needed a recipe for peanut sauce! Just made satays.

  3. Oh, I love a nice satay!

    I find that I can vary the peanut sauce by using a variety of hot peppers or different flavored chili oils too. I used a roasted garlic chili oi and a hot red pepper in this one, though in the past I have used jalapenos with good result.

    I highly recommend natural-style peanut butter instead of hte standard Jif or Skippy. They are just too sweet-tasting for me.

    Nadji: Merci! :)

  4. I love these types of noodle dishes, with plenty of heat. Yum

  5. Oh so do I. Unfortunately I am the only one in the house who appreciates heat. My kids are very anti-hot peppers.

    I hope that they grow into it. :)


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