The dog days of summer are upon us and I know that we all would like an easy lunch or simple dinner to keep us out of the hot kitchen.
This recipe is one of my favorites and is super simple to prepare. The great thing about these Creamy Peanut Noodles is that they can be served warm, room temp or chilled. They can also be topped with shredded leftover chicken, grilled shrimp or even tofu, if that is your thing.
If you are like me and like it spicy, you can add some diced jalapeno or a squirt of Sriracha.
Make a double batch and watch them disappear!!!!
The Bite These noodles have a distinctly peanutty taste. I love the way toothsome noodles grab the sauce and don’t let go. The addition of the crunchy peanuts, sweet pop of the red bell pepper and the fresh finish of the cilantro make this dish one of my top picks for summer dining.
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- Juice from 1 lime
- ½ cup reserved pasta water
- 8 oz cooked spaghetti or rice noodles
- 2 green onions, sliced thinly on the bias
- ½ red bell pepper, julienned fine
- ½ cup fresh cilantro, roughly chopped
- ¼ cup chopped peanuts
- ½ jalapeno pepper, finely diced (optional, but I LOVE it spicy)
- Cook noodles according to directions
- While noodles are cooking, add peanut butter, soy sauce, sriracha, brown sugar, sesame oil and lime juice to large mixing bowl
- Whisk together until smooth and creamy
- Slice green onions, julienne red bell peppers, cilantro and rough chop peanuts. Set aside for toppings.
- When noodles are cooked, strain and reserve ½ cup of the starchy pasta water
- Whisk enough of the pasta water into peanut butter mixture to thin it out a bit
- Using tongs, toss warm drained noodles in peanut sauce in mixing bowl
- Coat noodles well, adding a bit of warm water if too thick
- Plate noodles on large platter or bowl
- Top with onions, peppers, cilantro, peanuts and jalapeno, if you like