If you’re looking for a weeknight meal to make that takes 30 minutes or less, this is the one! This spicy peanut noodle recipe is a marriage of a bit of sweet and sour, all combined with delicious noodles!
INGREDIENTS
• 8 oz brown rice noodles
• 3 scallions, chopped
• 5 carrots, cut into matchsticks
• 1 medium red bell pepper, cut into matchsticks
• 2 cloves garlic, minced
• 1/3 cup creamy peanut butter
• 2 tbsp rice wine vinegar
• 1/3 cup soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp chili crisp oil (optional)
• 1 1/2 tbsp kimchi liquid (optional)
• basil, as desired
• roasted peanuts, as desired
INSTRUCTIONS
• Bring 3 quarts of water to a boil. Add the rice noodles and return the water to a boil. Cook until the noodles are tender, 5-7 minutes. Once the noodles are tender, drain the noodles and rinse with cold water to stop the cooking. Set the noodles aside while preparing the vegetables.
• In a 12-inch skillet, heat 2 tbsp neutral oil over medium heat. Add the scallion, carrots, and red bell pepper. Stir fry the vegetables until they’re softened and beginning to brown, 8-10 minutes. Add the garlic and cook for 30 seconds. While the vegetables are cooking, prepare the sauce.
• In a small bowl, combine the peanut butter, rice vinegar, soy sauce, toasted sesame oil, chili crisp oil (if using), and kimchi liquid (if using). Whisk until smooth.
• Pour the prepared sauce on the cooked vegetables and bring it to a simmer. Simmer for one minute and add the cooked noodles. Stir the noodles to coat in the sauce and warm them, 2-3 minutes. Serve immediately with roasted peanuts and torn basil leaves.
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