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To make the spicy peanut noodle bowls, gather these items: - 8 oz rice noodles - 1 cup cooked chicken, shredded (or tofu for a vegetarian option) - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 4 green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sriracha (adjust to taste) - 1 tablespoon lime juice - 1 tablespoon sesame oil - Salt and black pepper to taste - Crushed peanuts, for garnish - Lime wedges, for serving You can swap items based on your taste or needs. Here are some ideas: - Instead of chicken, use tofu, tempeh, or chickpeas for protein. - For a nut-free option, try sun butter or tahini in place of peanut butter. - Use zucchini noodles if you want a low-carb dish. - If you don’t have snap peas, use green beans or bell pepper strips. - Swap lime juice with rice vinegar for a different tang. Fresh ingredients often taste better. However, store-bought items can save time. Here’s what to consider: - Fresh chicken or tofu adds flavor and texture. - Fresh veggies like bell peppers and snap peas bring crunch. - You can buy pre-sliced vegetables to cut prep time. - Store-bought peanut sauce works if you’re in a hurry. - For herbs, fresh cilantro gives a vibrant taste, but dried works in a pinch. This mix of ingredients makes your spicy peanut noodle bowl both tasty and fun to prepare. Enjoy crafting this delightful meal! {{ingredient_image_1}} To start, boil water in a big pot. Add 8 oz of rice noodles. Cook them according to the package instructions. This usually takes just a few minutes. When they are ready, drain them well. Rinse under cold water to stop the cooking. Set the noodles aside while you prepare the sauce and veggies. Next, grab a mixing bowl. In it, combine 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, and 2 tablespoons of sriracha. Adjust the sriracha to your taste. Add 1 tablespoon of lime juice and 1 tablespoon of sesame oil. Whisk everything until it’s smooth. If the sauce feels too thick, add a bit of warm water. This will help reach the right texture. Now, take a large skillet and place it over medium heat. Pour in a splash of sesame oil. Once hot, add the sliced red bell pepper, trimmed snap peas, and julienned carrot. Sauté for about 4-5 minutes. You want them to be tender but still crisp. Season with salt and black pepper while cooking. Lower the heat and add the cooked noodles to the skillet. If you’re using chicken, add 1 cup of shredded cooked chicken. For a vegetarian option, use tofu. Pour in the peanut sauce and toss everything gently. Make sure it’s all combined and heated through. Finally, serve the noodles in bowls. Top with sliced green onions, chopped cilantro, and crushed peanuts. Don’t forget to add lime wedges on the side for extra flavor! To make a great peanut sauce, start with creamy peanut butter. Mix it well with soy sauce, sriracha, lime juice, and sesame oil. The key is to whisk until it’s smooth. If the sauce feels too thick, add a bit of warm water. This will help it coat the noodles better. Taste it after mixing. If you want more heat, add more sriracha. When cooking rice noodles, bring water to a rolling boil. Follow the package instructions closely. Usually, it takes about 5-7 minutes. Once they are soft, drain and rinse them with cold water. This stops the cooking process and keeps them from getting mushy. Make sure to separate the noodles with a fork after rinsing. To adjust the spice level, change the amount of sriracha. For a milder dish, use less sriracha or omit it. You can also add a bit of sugar to balance the heat. If you love spice, try adding chili flakes or a dash of hot sauce. Always taste as you go to find the perfect level for you. Pro Tips Perfectly Cooked Noodles: Make sure to rinse the noodles under cold water after cooking to stop them from becoming mushy. Customize Your Heat: Adjust the amount of sriracha based on your spice preference, or substitute with a milder sauce if desired. Fresh Vegetables: Use seasonal vegetables for the best flavor and nutrition; bell peppers and snap peas add a great crunch. Garnish for Appeal: Don't skip the crushed peanuts and lime wedges; they add both texture and a zesty finish to the dish. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of chicken, use tofu. Firm tofu works best. Just press and cube it before cooking. You can also add more veggies like mushrooms or zucchini for extra flavor. For a vegan sauce, use maple syrup instead of honey, and check your soy sauce for gluten-free options. Want to boost nutrition? Add some cooked edamame or chickpeas. Both add protein and fiber. You can also toss in spinach or kale. These greens cook quickly and mix well. For crunch, add some raw veggies or seeds like sunflower or pumpkin seeds. They give a nice texture. Looking for different flavors? Try Asian-inspired options. Add ginger and garlic for a warm touch. For a Thai-style bowl, mix in coconut milk for creaminess. You can also add fresh basil or mint for a bright flavor. Experiment with lime or lemon zest for a fresh twist. Use chili flakes or fresh chilis if you want more heat. You can keep leftover spicy peanut noodle bowls in the fridge. Store them in an airtight container. They will stay fresh for up to three days. Before eating, check for any off smells or colors. To freeze, pack the noodles and sauce separately. Use freezer-safe bags or containers. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. To reheat, place the noodles in a skillet over low heat. Add a splash of water or extra sauce to prevent sticking. Stir until heated through, about 5 minutes. You can also microwave for 1-2 minutes, stirring halfway. Make sure it’s hot all the way through before serving. Yes, you can use other noodles. Rice noodles are great, but try egg noodles or soba. They each have unique flavors and textures. Just cook them according to the package. Make sure they are the same amount as the rice noodles. To make this dish gluten-free, use gluten-free soy sauce. You can find it easily in stores. Also, check the rice noodles. Most are gluten-free, but always read the label. This way, you can enjoy the flavor without worry. If you need a substitute, try almond butter or sunflower seed butter. Both provide a nice taste and creaminess. You can also use tahini, but it gives a different flavor. Adjust the amount to your liking. Leftovers can last about three to four days in the fridge. Store them in an airtight container. When you reheat, add a splash of water or broth to help with moisture. Enjoy your meal again! This guide shows you everything you need to make a tasty dish. We covered ingredients, cooking steps, and lots of tips. You can use fresh ingredients or store-bought options. Don’t forget to try different flavors and add-ons to make it your own. With simple storage tips, you can keep leftovers for later. Enjoy making this dish, and feel free to modify it to suit your taste! It’s fun to experiment and share with friends.

Spicy Peanut Noodle Bowls

A delicious and spicy noodle dish with peanut sauce, vegetables, and your choice of protein.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup cooked chicken, shredded (or tofu for a vegetarian option)
  • 1 unit red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1 unit carrot, julienned
  • 4 unit green onions, sliced
  • 1 4 cup fresh cilantro, chopped
  • 1 4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 to taste Salt and black pepper
  • 1 unit Crushed peanuts, for garnish
  • 1 unit Lime wedges, for serving

Instructions
 

  • Cook the Noodles: Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Prepare the Peanut Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, sriracha, lime juice, and sesame oil until smooth. If the sauce is too thick, add a tablespoon of warm water to achieve desired consistency.
  • Sauté the Vegetables: In a large skillet over medium heat, add a splash of sesame oil. Add the sliced bell pepper, snap peas, and julienned carrots. Sauté for 4-5 minutes until the vegetables are slightly tender but still crisp. Season with salt and black pepper.
  • Combine Ingredients: In the same skillet, lower the heat and add the cooked noodles, shredded chicken (or tofu), and the peanut sauce. Toss everything together gently until well combined and heated through.
  • Serve: Divide the noodle mixture into serving bowls. Top with sliced green onions, chopped cilantro, and a sprinkle of crushed peanuts. Serve with lime wedges on the side for an extra burst of flavor.

Notes

Adjust the sriracha to your preferred spice level.
Keyword chicken, noodles, peanut sauce, spicy, vegetables