Spicy Peanut Noodles in 15 Minutes Recipe
These spicy peanut noodles deliver restaurant-quality flavor in just 15 minutes, making them perfect for busy weeknights. The silky peanut-sriracha sauce clings beautifully to the noodles, while edama
6
Prep Time
9
Cook Time
15
Total Time
2
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
These spicy peanut noodles deliver restaurant-quality flavor in just 15 minutes, making them perfect for busy weeknights. The silky peanut-sriracha sauce clings beautifully to the noodles, while edamame and broccolini add color, crunch, and nutrition. Garnish generously with crushed peanuts, scallions, and cilantro for a dish that looks as stunning as it tastes.
Ingredients
Instructions
Step 1
1. Boil the noodles: Bring a large pot of generously salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. Reserve 60 ml (¼ cup) of the starchy pasta water before draining. Set aside.
Step 2
2. Whisk the sauce: While the noodles cook, combine the peanut butter, sriracha, soy sauce, honey, rice vinegar, ginger paste, and minced garlic in a medium bowl. Whisk until smooth. Add the hot reserved pasta water and whisk again until the sauce is velvety and pourable.
Step 3
3. Sauté the vegetables: Heat the canola oil in a large skillet or wok over medium-high heat until shimmering. Add the broccolini and cook for 2–3 minutes, stirring frequently, until bright green and crisp-tender.
Step 4
4. Add the edamame: Stir in the thawed edamame and cook for another minute, just to heat through.
Step 5
5. Combine everything: Add the drained noodles to the skillet along with the peanut sauce. Toss vigorously for 1–2 minutes until every strand is glossy and coated, and the sauce clings thickly to the noodles.
Step 6
6. Plate and garnish: Divide the noodles between two bowls. Top with crushed peanuts, sliced scallions, fresh cilantro, and a pinch of gochugaru flakes. Add a spoonful of sambal on the side if you crave extra fire.
Step 7
7. Serve immediately while hot and saucy.
You Must Know
- ✓Always reserve the pasta water before draining — its starches are essential for emulsifying the sauce and giving it that silky, clingy texture.
- ✓Warm your peanut butter slightly (10 seconds in the microwave) if it's too thick to whisk smoothly with the other liquids.
- ✓For maximum flavor, toast the crushed peanuts in a dry pan for 30 seconds before garnishing — it deepens their nutty aroma beautifully.
Chef's Notes
Always reserve the pasta water before draining — its starches are essential for emulsifying the sauce and giving it that silky, clingy texture.
Warm your peanut butter slightly (10 seconds in the microwave) if it's too thick to whisk smoothly with the other liquids.
For maximum flavor, toast the crushed peanuts in a dry pan for 30 seconds before garnishing — it deepens their nutty aroma beautifully.
Serving Suggestions
These spicy peanut noodles shine as a quick weeknight dinner or a casual lunch. Pair them with a crisp cucumber salad, simple miso soup, or steamed dumplings for a fuller spread. They also work beautifully cold as a next-day noodle salad — just refresh with a splash of soy sauce and a squeeze of lime.
Nutritional Info (Per Serving)
520
Calories
18g
Protein
62g
Carbs
22g
Fat
Tags
Elena Rose
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More Side Dishes Recipes
Spicy Peanut Noodles in 15 Minutes Recipe
These spicy peanut noodles deliver restaurant-quality flavor in just 15 minutes, making them perfect for busy weeknights. The silky peanut-sriracha sauce clings beautifully to the noodles, while edama
Ingredients (17)
Instructions
- Boil the noodles: Bring a large pot of generously salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. Reserve 60 ml (¼ cup) of the starchy pasta water before draining. Set aside.
- Whisk the sauce: While the noodles cook, combine the peanut butter, sriracha, soy sauce, honey, rice vinegar, ginger paste, and minced garlic in a medium bowl. Whisk until smooth. Add the hot reserved pasta water and whisk again until the sauce is velvety and pourable.
- Sauté the vegetables: Heat the canola oil in a large skillet or wok over medium-high heat until shimmering. Add the broccolini and cook for 2–3 minutes, stirring frequently, until bright green and crisp-tender.
- Add the edamame: Stir in the thawed edamame and cook for another minute, just to heat through.
- Combine everything: Add the drained noodles to the skillet along with the peanut sauce. Toss vigorously for 1–2 minutes until every strand is glossy and coated, and the sauce clings thickly to the noodles.
- Plate and garnish: Divide the noodles between two bowls. Top with crushed peanuts, sliced scallions, fresh cilantro, and a pinch of gochugaru flakes. Add a spoonful of sambal on the side if you crave extra fire.
- Serve immediately while hot and saucy.
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