Ladies and gentlemen, I give you a new easy-peasy noodle recipe.
If you’re anyone like myself, you probably love your food with lots of bold flavors. Let alone, choosing the right kind of food must have a combination of different taste profile and texture. One of the main things I look for, when I’m on the hunt for food, is the authenticity and craftsmanship of a certain dish. Frankly, you cannot easily convince me with “food trends” – give me history and recipes you grew up with.
One of my favorite cafés, locally, serves these amazing Taiwanese vegan handmade dumplings drizzled with a spicy peanut sauce. For some reason, I remember coming home one evening thinking, “I cannot forget about that darn peanut sauce. I’d put that on anything!” And, in context, it wasn’t a typical peanut sauce you’d find in popular food joints that serve spring rolls or “Asian” salads. This peanut sauce was fire. Then came in a rabbit hole of Google and research. Now here we are.
MAKING THE PEANUT SAUCE
This recipe is, actually, very easy. Most of the ingredients, you’d find in your pantry already. Making the peanut sauce is simple. Here is what you’ll need:
- Peanut Butter – you can also substitute with tahini or Chinese sesame paste
- Vegetarian Oyster Sauce – also known as mushroom stir fry sauce (you can find in most Asian grocery stores)
- Soy sauce – or tamari for gluten free option
- Sweetener – any sweetener you have would do
- Spicy Chili Oil – don’t skip out on this, this is what will give its spice.
- Garlic
- Ginger
- Chinese Five Spice (optional)
USING RICE NOODLES
Rice noodles are a tasty alternative to wheat noodles. They are, first and foremost, perfect for those who are gluten free and absorb flavor really well. It’s all about preference! I chose rice noodles to complement the sauce as I like the texture and thickness. It was also what I had at the time I was recipe testing, and I kind of just rolled with it. And it worked. Regardless, noodles are noodles and there’s no discrimination going on here!
Kindly note, that rice noodles are on the chewier side depending on the type of noodle you choose and the type of thickness. I chose the wide cut noodles but you can also go with rice sticks that’s often used for Pad Thai.
However if you are wondering, yes, wheat noodles definitely work with this recipe too. But if you like a chewy texture as I do, rice noodles are the way to go.
ADDING-ON INGREDIENTS
I’ve talked about the base of the recipe, now let’s talk add ons such as toppings and garnishes. If you want to make it a complete noodle dish, meaning, with added protein, veggies, or textures – the possibilities are endless! Here are a few options you can go with:
- Fried (or baked) crispy tofu
- Cilantro
- Oyster mushrooms
- Vegan minced meat (or textured vegetable protein / veggie grounds)
- Sesame seeds
For what I’m presenting at this moment, I’ve used fried tofu with cilantro for added freshness. Don’t let the simplicity of this dish fool you, it’s quite hearty when all are combined.
CAN I MEAL PREP WITH THIS RECIPE?
Yes, however, rice noodles would tend to absorb sauce and dry out. I would highly recommend separating the sauce and noodles when storing for future servings. Even a better option, you can make the sauce in advance, and boil your noodles fresh when you’re ready to make this recipe.
Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.
Vegan Spicy Peanut Noodles
Equipment
- Mixing bowl
- Boiling pot
- sauce pan
- whisk
Ingredients
FOR THE PEANUT SAUCE
- 4 cloves (1 tbsp) garlic minced
- ¼ inch (1 tsp) ginger minced
- ½ cup water
- 3 tbsp peanut butter plain or crunchy
- 2 tbsp vegetarian oyster sauce
- 1½ tbsp low sodium soy sauce (tamari for gluten free)
- 1 tbsp sweetener of choice
- ¼ tsp Chinese five spice blend (optional)
FOR THE NOODLES
- 8 oz rice noodles wide cut
- 1 stalk (1 tbsp) green onions chopped
- 1 tbsp spicy chili oil + more for serving
OPTIONAL ADD ON
- crispy tofu fried or baked
- crushed peanuts
- oyster mushrooms
- vegan minced "meat" (TVP, grounds, or crushed tofu)
- garlic crisp
- cilantro
- sesame seeds
Instructions
FOR THE PEANUT SAUCE
- Using a small sauce pan in medium low heat, sauté garlic and ginger with a pinch of oil until fragrant.
- Add peanut butter, liquids and seasonings to the sauce pan. Whisk until ingredients are well combined.
- Allow sauce to simmer until peanut butter as set and slightly thicken.
- Turn off heat and set aside.
FOR THE NOODLES
- Boil noodles according to packaging instructions.
- Drain and toss into a mixing bowl. Pour peanut sauce onto noodles. Toss green onions and drizzle with chili oil.
- Mix noodles until well combined. Toss / garnish with desired add-ons.