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- 8 oz rice noodles (or any noodles of choice) - 2 tablespoons peanut oil - 1 red bell pepper, sliced - 1 cup snow peas, trimmed - 2 carrots, julienned - 3 green onions, chopped (white and green parts separated) - 2 cloves garlic, minced - 1 tablespoon minced ginger - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon sriracha (adjust to taste) - 1 teaspoon honey or agave syrup - Chopped cilantro for garnish - Crushed peanuts for topping You can add cooked chicken, shrimp, or tofu for protein. Try adding other vegetables like broccoli, bok choy, or snap peas. You can switch up the sauce by using almond butter or tahini. If you want extra heat, toss in some red pepper flakes or chili paste. Rice noodles are light and absorb flavor well. You can use other noodles, but cooking times may vary. Peanut oil gives a nice taste and helps with frying. If you have a nut allergy, use sunflower oil instead. Creamy peanut butter makes the sauce smooth and rich. The sriracha adds heat, but you can adjust it based on your spice level. Honey or agave syrup balances the flavors and adds sweetness. {{ingredient_image_1}} First, cook 8 oz of rice noodles. Follow the package guide for best results. After cooking, drain the noodles. Rinse them under cold water. This stops the cooking and keeps them firm. Set the noodles aside for later. Next, grab a large wok or skillet. Heat 2 tablespoons of peanut oil over medium-high heat. Once hot, add the sliced red bell pepper and julienned carrots. Stir-fry these for about 2-3 minutes. You want them to soften but not lose their crunch. After that, add 1 cup of snow peas and the white parts of 3 chopped green onions. Stir-fry for another 2 minutes. Finally, add 2 minced cloves of garlic and 1 tablespoon of minced ginger. Cook these for 1-2 minutes until they smell great. In a small bowl, mix together ¼ cup of creamy peanut butter, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of sriracha. Add 1 teaspoon of honey or agave syrup for sweetness. Whisk until smooth. If the sauce is too thick, add a tablespoon of warm water. This helps it blend well later. Now, it’s time to bring it all together. Toss the cooked rice noodles into the stir-fried vegetables in the wok. Pour the peanut sauce over them. Toss everything together. Make sure the noodles and veggies are well-coated in the sauce. Heat for about 2 minutes. This warms it all up nicely. Finally, remove from heat and stir in the green parts of the chopped green onions. Serve hot, garnished with chopped cilantro and crushed peanuts for that extra crunch. Enjoy your meal! To get great flavor in your spicy peanut noodle stir-fry, use fresh ingredients. Fresh vegetables like bell peppers and snow peas add crunch and taste. Always taste your sauce. If you want it spicier, add more sriracha. If it’s too thick, a touch of warm water helps. Stir-frying is key to this recipe. Use a hot wok or skillet. This cooks the veggies fast while keeping them crisp. Keep stirring to avoid burning. Cook the noodles just until tender, then rinse them. This stops the cooking and keeps them from sticking together. You can swap ingredients to suit your taste. Use any noodle type you like. Zucchini noodles or whole wheat noodles work well. For a nut-free version, try sunflower seed butter instead of peanut butter. If you don’t have snow peas, green beans are a good choice. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add color and crunch to the dish. Opt for seasonal produce whenever possible. Adjust Spice Level: Customize the amount of sriracha according to your preference. Start with less and add more until you reach your desired heat level. Perfect Noodle Texture: Make sure to cook the noodles just until al dente. They will continue to cook slightly when tossed with the hot vegetables and sauce. Add Protein: For a heartier meal, consider adding tofu, chicken, or shrimp. Cook the protein first, then follow with the vegetables to ensure everything is perfectly cooked. {{image_2}} You can easily add protein to your Spicy Peanut Noodle Stir-Fry. Chicken is a great choice. Use boneless, skinless chicken breast for quick cooking. Just cut it into strips and stir-fry before adding the veggies. Cook the chicken for about 5-7 minutes until fully cooked. If you prefer a plant-based option, try tofu. For the best texture, use firm or extra-firm tofu. Press it to remove excess water. Cube the tofu and fry it in the peanut oil until golden. This adds a nice crunch and flavor. To make this dish vegan, swap the honey for agave syrup. This small change keeps the sweetness while ensuring it’s plant-based. Check your soy sauce, too. Some brands contain fish sauce, so pick a vegan label. With these swaps, your stir-fry stays flavorful and animal-free. If you love heat, boost the spice level. Add more sriracha to your sauce mix. You can also toss in some red pepper flakes during cooking. For an extra kick, use fresh chili peppers. Slice them thin and stir-fry with the veggies. Adjust the spice to match your taste. Enjoy the bold flavors! After enjoying your Spicy Peanut Noodle Stir-Fry, store any leftovers in an airtight container. Make sure to cool the dish to room temperature first. It will stay fresh in the fridge for about three to four days. When stored properly, the flavors will still shine. To reheat, you can use a microwave or a skillet. If using a microwave, place the noodles in a bowl and cover it. Heat for about one to two minutes, stirring halfway. If you prefer the skillet, add a splash of water or broth. Heat on medium-low until warm, stirring often. This method helps keep the noodles moist. You can freeze the stir-fry, but note that some veggies may lose crunch. Place the cooled dish in a freezer-safe bag or container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in a skillet for the best texture. To make this dish vegetarian, simply skip any meat. Use the rice noodles and all the veggies. You can add tofu for extra protein. Tofu absorbs flavors well, and it adds a nice texture. Always choose firm tofu, and press it to remove excess water. This step helps it get a golden crust when you cook it. Yes, you can use different noodles! Any type of noodle works well here. Soba, udon, or even whole wheat noodles are good options. Just cook them according to the package directions. Make sure to rinse them under cold water after cooking. This step prevents them from sticking together. If you need a substitute for peanut butter, try almond butter or sunflower seed butter. Both options give a nice, nutty flavor. If you want a nut-free option, tahini works too. It has a creamy texture and pairs well with the other flavors in the dish. This recipe has a nice kick from the sriracha. You can adjust the spice level to your liking. If you want less heat, use less sriracha. On the other hand, if you love heat, add more! Always taste as you go. This way, you can find the perfect balance for your palate. This blog post shared all you need for a tasty peanut noodle stir-fry. We covered essential and optional ingredients, plus valuable notes on key flavors. You learned step-by-step cooking that ensures great results with every bite. I hope my tips helped you perfect your dish and find fun ways to change it up. Enjoy your cooking journey and get creative! Happy eating!

Spicy Peanut Noodle Stir-Fry

A flavorful stir-fry featuring rice noodles, fresh vegetables, and a spicy peanut sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 2 tablespoons peanut oil
  • 1 whole red bell pepper, sliced
  • 1 cup snow peas, trimmed
  • 2 whole carrots, julienned
  • 3 whole green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 0.25 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 1 teaspoon honey or agave syrup
  • 1 bunch chopped cilantro for garnish
  • 1 cup crushed peanuts for topping

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
  • In a large wok or skillet, heat the peanut oil over medium-high heat.
  • Add the sliced red bell pepper and julienned carrots to the hot oil. Stir-fry for 2-3 minutes until they begin to soften.
  • Incorporate the snow peas and the white parts of the green onions into the pan. Continue to stir-fry for another 2 minutes.
  • Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  • In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, sriracha, and honey/agave until smooth. If the sauce is too thick, add a tablespoon of warm water to loosen it.
  • Toss the cooked noodles into the stir-fried vegetables in the wok. Pour the peanut sauce over the top and toss everything together until well coated and heated through (about 2 minutes).
  • Remove from heat and stir in the green parts of the chopped green onions.
  • Serve hot, garnished with chopped cilantro and crushed peanuts on top for added crunch.

Notes

Adjust the sriracha to taste for desired spiciness.
Keyword noodles, peanut, spicy, stir fry