Ingredients
Noodles
- 16 ounces brown rice noodles
Sauce and Aromatics
- 3 large cloves garlic (or 4-5 small), finely minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil (olive oil recommended)
- ⅔ cup creamy peanut butter (low/no salt)
- 4 tablespoons low sodium tamari or soy sauce
- ⅓ to 1 cup hot water (to adjust sauce consistency)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 to 2 tablespoons sriracha
- 1 to 2 tablespoons maple syrup or honey
- ½ teaspoon red pepper flakes (optional, can omit for less spice)
- Optional: 2 teaspoons chili garlic sauce
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Cook the brown rice noodles according to the package instructions until tender. Drain and set aside.
- Sauté Aromatics: Finely mince the garlic cloves. Heat 1 tablespoon of oil in a sauté pan over low heat. Add the garlic and sauté for about 2 minutes or until golden brown. Add the grated ginger and cook for an additional minute to enhance the flavor.
- Prepare the Sauce: Remove the pan from heat. Add the peanut butter, tamari (or soy sauce), rice vinegar, toasted sesame oil, sriracha, maple syrup (or honey), red pepper flakes, and chili garlic sauce if using. Start by adding ⅓ cup of hot water and whisk the ingredients together until smooth. Gradually add more hot water until you reach your preferred sauce consistency.
- Adjust Seasoning: Taste the sauce and adjust with additional soy sauce for saltiness, sriracha for heat, or sweetener as desired. The sauce should be balanced with a spicy, savory, and slightly sweet profile.
- Combine Noodles and Sauce: Add about half of the sauce to the cooked noodles and mix well to coat. You can add more sauce gradually according to your preference for sauciness.
- Serve: Transfer the noodles to serving bowls. Garnish with crushed peanuts, scallions, and additional red pepper flakes if desired. Serve alongside your favorite veggies or protein such as tofu or chicken for a complete meal.
Notes
- Use hot water to mix with peanut butter for easier blending and smoother sauce texture.
- Adjust the amount of sriracha and red pepper flakes based on your spice tolerance.
- Brown rice noodles are gluten free, but ensure all other ingredients, like tamari or soy sauce, are gluten free if needed.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables or grilled tofu for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
