Spicy Peanut Butter Noodles: The Best Peanut Buttery Noodles

It’s packed with veggies and tofu, it’s creamy, salty and spicy; it’s perfect – spicy peanut butter noodles. Maybe that sounds a little weird, but trust me, it is sooooo good and pretty healthy too. Not only that, but it’s a quick one pan meal that comes together quickly and is so delicious. It’s better than take out and is the perfect answer for a meatless Monday.

And if adding peanut butter to your favorite stir fry sounds kind of strange, let me let you in on a little secret. The peanut butter actually adds a lot of enhancement to the umami flavors often associated with Asian cuisine. Not only that, but the creamy texture with the crunch of the fresh vegetables is a perfect contrast. Pair that with some spicy and salty flavors with the nutty peanut butter and you really got yourself a winning combination. Try my spicy peanut butter noodles or maybe even add a dollop of PB into my cashew chicken rainbow stir-fry and let me know your thoughts!

Serves 4

Tools:

A wok would be super helpful. Like a giant wok.

Ingredients:

1 lb. of firm tofu, pressed and cubed

8 ounces of rice noodles

2 carrots, peeled and sliced

1 yellow pepper, diced

1 1/2 cups of broccoli, florets removed

2 cloves of garlic, minced

2 chilis, minced

1/4 cup of soy sauce

2 heaping tablespoons of peanut butter

2 tablespoons of sriracha

1 teaspoon of white pepper

1/4 cup of hot water

2 tablespoons of olive oil

1 tablespoon of sesame oil

Scallions, cilantro, and chopped peanuts for the pretty

Instructions:

1. Press the tofu for about an hour before you start cooking by wrapping the tofu block in a kitchen towel and placing the wok or another heavy pan on top of it to squeeze out the moisture.
2. Soak the rice noodles in hot water for at least 10 minutes and drain.
3. In the large wok, add about 1/2 cup of water and the broccoli and parboil for3-5 minutes and drain. Dry the walk and set the broccoli aside.
4. Add olive oil and sesame oil to the wok and heat over medium high heat. Add the bell pepper, carrots, and pressed, cubed, tofu.
5. Meanwhile, make the peanut butter sauce by combining the peanut butter with soy sauce, sriracha, white pepper, and hot water. Stir to combine.
6. To the wok, add the broccoli and allow it to heat back up for a minute or so. Then add the garlic and chilis.
7. Add the rice noodles and peanut butter sauce and stir to combine. Allow that to cook for about 2 minutes or until the noodles are heated through.
8. Divide between bowls and garnish with scallions, cilantro, and peanuts. Serve with extra sriracha for extra spice!

For another vegetarian or vegan recipe, try my masoor dal! Or for another takeout inspired dish, be sure to check out my gluten free chicken lo mien.