"Sweet, spicy, creamy, tangy and super cozy. This quick easy recipe will become one of your favorite "thrown together" lunches."
Spicy chili oil peanut butter noodles
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This vegan version of the traditional Dandan noodles, known in Asian cuisine, is sweet, spicy, and peanut-buttery in all the right ways. You'll be astonished at how peanut butter, sriracha, and cider vinegar can make such a flavorful dinner.
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 5mins
Recipe Card
ingredients
- 12 ounces cooked noodles
- 2 tablespoons minced shallot
- 1 tablespoon chopped basil
- 3 stalks of green onion (tops and bottom separated)
- 1 tablespoon chopped fresh chives
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1 teaspoon toasted sesame seeds
- 1/2 cup avocado oil
- 1 tablespoon plus more as needed soy sauce (or coconut aminos)
- 2 1/2 tablespoons peanut butter
- 1/4 lime, juiced
- 1 teaspoon apple cider vinegar
- optional sriracha
Method
Step 1
Set oil in a pot to warm on the stove. When you place the back of a wooden spoon in & it sizzles, it's ready to use.
Step 2
Add shallot, basil, green onion (bottoms), chives, sesame seeds, paprika, and red pepper flakes to a pot.
Step 3
Carefully pour over hot oil, and give a little stir to agitate.
Step 4
Stir in soy sauce, sesame oil, lime juice and peanut butter. Taste, add salt and pepper as desired.
Step 5
Toss in cooked noodles (I used hearts of palm linguine)
Step 6
add sriracha if you like a little extra kick, and apple cider vinegar. Toss again.
Step 7
Serve topped with the tops of the sliced green onion, extra sesame seeds, a drizzle of sesame oil, and chopped peanuts.