Spicy Peanut Noodles
This is the perfect meal prep recipe. Whether you are a busy professional on the run or a high-school student looking for an easy sack lunch this is a great one. No microwave, no soggy lunch, no excuses. The sauce is so good you'll want to drink it.
Spicy Peanut Noodles
Makes 4 servings
Ingredients:
12 ounces udon or ramen noodles (dry)
1/3 cup creamy peanut butter
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon sriracha (adjust to your heat level)
1 Tablespoon sesame oil
2 Tablespoon rice vinegar or lime juice
1/2 teaspoon garlic powder
3 Tablespoons warm water (to thin the sauce)
1.5 cups rotisserie chicken, baked tofu, or cooked shrimp
1 cup shredded carrots
1 cup edamame (shelled, thawed from frozen)
1 cucumber, thinly sliced
3 green onions, sliced
3 tablespoons crushed peanuts or sesame seeds (topping)
Directions:
Cook your noodles according to package directions. Drain, then rinse immediately under cold water until fully cooled — this stops the cooking and keeps them from sticking together. Toss with a tiny drizzle of oil and set aside.
In a bowl or jar, whisk together peanut butter, soy sauce, honey, sriracha, sesame oil, rice vinegar or lime juice, garlic powder, and warm water until totally smooth. Taste it — add more sriracha for heat, more honey for sweetness, more soy sauce for saltiness. This sauce is the whole vibe.
Add about half the peanut sauce to the noodles and toss until every noodle is coated. Reserve the rest of the sauce in a small container to drizzle on later.
If you are doing this as meal prep, pack into 4 containers in this order: noodles on the bottom, then rotisserie chicken or cooked protein of your choice, shredded carrots, edamame, cucumber, and green onions on top. Stacking this way keeps the veggies crisp and fresh.
Drizzle the reserved peanut sauce over the top, then finish with 3 tablespoons crushed peanuts or sesame seeds (topping). Seal and refrigerate. These are best eaten cold — just grab and go, no heating needed.
Looking for Modifications?
Play around with the type of noodles you use. I suggest ramen, udon, or rice noodles.
Swap peanut butter for almond or sunflower butter if you can’t do peanuts.
Go heavy on the sriracha and add a touch of red chili flake or garlic chili crisp if you are looking for a little more heat.
Play with the proteins. Sub shrimp, tofu, hard boiled egg, or even smoked salmon for a different flavor profile with your noodles.
To increase your veggie content add some shredded napa cabbage, spinach, or snap peas.
