One-Pot Peanut Garlic Noodles
I have finally decided to share one of my all-time favorite recipes (I love noodles if you didn’t already know)! I actually got this recipe from my dad, who makes these peanut noodles all the time (especially in the summer when it’s hot), and tweaked it a bit to fit my taste better. Not only is this recipe super simple, quick, and delicious but it can also be prepared in advance. I usually mix the sauce and slice all the veggies the night before and then cook the noodles and mix everything right before I’m ready to serve. But you can even make the entire recipe (including the noodles) the night before, pop it in the fridge, and then serve it cold the next day.
Some things to note: You can add shredded rotisserie chicken or shrimp to this recipe if you’re looking for extra protein. I don’t own sugar but you can swap out the honey for sugar for a vegan option. And last but not least, have fun with your toppings! Add, subtract, or maybe even leave the toppings out and let people build their own bowls however they like.
I hope you love these noodles as much as my family does!
Ingredients (4 servings):
1 lb wheat flour noodles, frozen or fresh (I use frozen udon)
3 tbsp crunchy peanut butter
3 ½ tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp honey
1 tbsp ginger, finely grated
2 tsp garlic, minced
1-3 tsp chili-garlic sauce, depending on spice tolerance
1 carrot, peeled and julienned
Half a cucumber, julienned
Half a red bell pepper, julienned
Green onion, sliced
¼ cup chopped roasted peanuts
Directions:
In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, garlic and chili-garlic paste.
Bring a large pot of water to a boil. Add noodles and cook until al dente, about 3-5 minutes (or follow directions on package). Drain, rinse with cold water, add noodles back to pot, and toss with a splash of sesame oil.
Add cucumbers, carrots, and bell pepper to noodles and toss with sauce. Top with peanuts before serving.
