Spicy Peanut Butter Noodles with Fresh Spring Vegetables
These creamy, spicy peanut butter noodles are tossed with crisp spring vegetables and a punchy Asian-inspired sauce that comes together in under 30 minutes. Perfect for a quick weeknight dinner that's both satisfying and completely dairy-free.
Ingredients
- 300g dried linguine or rice noodles
- 120g smooth peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons warm water
- 150g sugar snap peas, trimmed
- 2 medium carrots, julienned
- 4 spring onions, sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons roasted peanuts, roughly chopped
- Fresh coriander, for garnish
- 1 lime, cut into wedges
Instructions
Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente. Reserve 60ml of pasta water before draining.
While the noodles cook, prepare the sauce by whisking together the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, maple syrup, minced garlic, grated ginger, and warm water in a bowl until smooth.
Blanch the sugar snap peas in the boiling pasta water for 1 minute before adding the noodles to drain. Rinse under cold water to keep them crisp.
In a large wok or frying pan over medium-high heat, add 1 tablespoon of vegetable oil and stir-fry the carrots and red bell pepper for 2-3 minutes until slightly tender but still crisp.
Add the drained noodles and sugar snap peas to the wok, then pour over the peanut sauce. Toss everything together for 2 minutes, adding reserved pasta water if needed to loosen the sauce.
Remove from heat and toss through half of the spring onions. Serve immediately, garnished with chopped peanuts, remaining spring onions, fresh coriander, and lime wedges on the side.
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