Peanut Butter Noodles Bowl (Ready-to-Print Version)
Creamy peanut sauce noodles tossed with vegetables, citrus, and a touch of spice. Simple, flavorful, and satisfying.
# What You’ll Need:
→ Noodles
01 -
8 ounces dry rice noodles
→ Vegetables
02 -
1 medium red bell pepper, thinly sliced
03 -
1 medium carrot, julienned
→ Sauce
04 -
1/3 cup creamy peanut butter
05 -
1 cup chicken broth
06 -
2 tablespoons low sodium soy sauce
07 -
1 tablespoon honey
08 -
1 tablespoon fresh lime juice
09 -
2 teaspoons cornstarch
10 -
2 teaspoons sriracha sauce
11 -
1 teaspoon ground ginger
12 -
2 cloves garlic, minced
→ Finishing
13 -
1 tablespoon peanut oil
14 -
2 tablespoons unsalted roasted peanuts, chopped
15 -
2 tablespoons green onions, sliced
16 -
2 tablespoons fresh cilantro, chopped
17 -
Lime wedges for serving
# Step-by-Step Guide:
01 -
Cook rice noodles according to package directions in a large pot of boiling water until al dente, about 5 minutes. Drain thoroughly and rinse under cold water to halt cooking.
02 -
Heat peanut oil in a large skillet over medium-high heat. Add sliced bell pepper and carrot, sautéing for 3 minutes until slightly softened.
03 -
In a bowl, whisk together chicken broth, peanut butter, soy sauce, honey, lime juice, cornstarch, sriracha, ground ginger, and minced garlic. Pour the mixture into the skillet with vegetables. Stir continuously and bring to a gentle boil. Reduce heat, allowing the sauce to simmer and thicken for 2–3 minutes.
04 -
Add the cooked rice noodles to the skillet. Toss thoroughly to coat noodles with the sauce and evenly distribute the vegetables.
05 -
Transfer noodles to serving bowls. Top with chopped peanuts, green onions, and fresh cilantro. Serve immediately with lime wedges.
# Handy Tips:
01 -
For controlled sodium, use low sodium soy sauce and broth. Rinse only rice noodles in cold water, avoid this step for spaghetti or lo mein. Additional vegetables or proteins such as chicken, steak, shrimp, pork, or scrambled eggs can enhance the dish.
02 -
The minimal amount of sriracha deepens flavor without significant heat; adjust to taste if desired.