Spicy peanut noodle in 10 minutes and less than 10 ingredients.
You heard right, these spicy peanut noodles are my weekday life saver and I wanted to share them with all of you.
I’ve been making the noodles forever and a day.
Now, I have to confession… I lied in title of this post.
I know I said this recipe is a 10 minute meal but it’s honestly less than 10! Yes I might have timed it. If you’re like me and make the sauce while the pasta cooks you can have a satisfying weeknight meal in under 10 minutes – I swear.
When Chris and I first met (a little over 4 years ago) he had been a vegetarian for 7+ years. Since I never had any kind of eating restrictions it wasn’t easy learning to cook vegetarian friendly meals. I wasn’t about to start making two dinners every night so I became veg too. In the beginning it wasn’t easy learning to make meals we could eat. After all I was in my early 20’s and eat most baked chicken for dinner – what was I going to do now?! Those times in our small kitchen in Portland, OR we’re some of my favorite times. We create recipes, made meat meals veggie and drank a ton of wine! This recipe was born from that time in our lives and hasn’t changed much. Even though we both eat meat now this is still one of our go to favorites.
Lets talk about just how easy this is.
For us, whenever we ‘don’t have anything in the kitchen’ I always somehow end up having everything to make this. Thats because these ingredients are something most people always have in the pantry. It’s even more of a reason to give this recipe a try!
The recipe is then made even easier by using regular old spaghetti; mostly for ease since I’m lazy and always have it on hand. Although, I have made it using rice noodles when I’m feeling fancy and it’s just as good.
Honestly there’s not much more to say about these noodles other than they’re fast, full of spicy peanut flavor and that you should definitely make it. So go make them… pleeeeasssse, you’ll thank me! 🙂
It’s also one of those accidentally vegan recipes too!
What’s not to love?!
Non recipe related announcement:
Some of you might know that last month Chris and I went to Spain. Well tomorrow we’re headed off to London and then from London we’re off to Copenhagen (Chris is traveling for work and I’m tagging along). Copenhagen has been a food dream of ours for years and we couldn’t be more excited about this opportunity.
I had mentioned before I went to Spain that I was thinking about starting a travel section of this blog and ultimately didn’t. After some thinking and comments from friends I have decided I am going to start that travel section.
So, get ready for pictures of beautiful places and even more beautiful food!
…Now on to the recipe!
- 8 oz spaghetti (rice noodles for GF)
- 4 tbsp peanut butter - smooth or crunchy work
- 4 tbsp soy sauce (tamari for GF)
- 2 tsp sesame oil
- 3-5 tsp chili oil (more or less for spiciness level)
- 2 tbsp rice vinegar
- green onion and chilis for garnish (optional)
- Bring a large pot of water to boil. Add noodles and cook until al dente (about 8-10 mins).
- While pasta is cooking in a small bowl combine peanut butter, soy sauce, sesame oil, chili oil and rice vinegar. Whisk till combine, set aside.
- When pasta is done drain and return to the pot off the heat. Add in sauce and mix till sauce covers all the noodles and is warmed through. Serve garnished with green onions and finger chilis.