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    Home » Recipes » Global Recipes

    Spicy Asian Peanut-Ginger Noodles

    Published: Jan 30, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipe — you can vary them each time, according to what's in season or what's in the refrigerator. You can even substitute cashew butter or almond butter for the peanut butter. Serve warm or at room temperature with a simple tofu or tempeh dish and a crisp salad or platter of raw vegetables. Photos by Hannah Kaminsky.

    Recipe

    Spicy Asian Peanut Ginger Noodles

    Spicy Asian Peanut-Ginger Noodles

    Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipe.
    5 from 1 vote
    Print Pin Rate Email
    Course: Noodles
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: asian noodle dish, peanut noodle dish
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 to 6
    Calories: 342kcal
    Author: Veg Kitchen

    Ingredients

    • 8 ounces soba or udon noodles
    • 1 tablespoon dark sesame oil
    • 3 to 4 cloves garlic minced
    • ½ cup prepared vegetable broth or water
    • ⅓ cup natural-style peanut butter
    • 2 to 3 teaspoons grated fresh ginger to taste
    • 1 tablespoon natural granulated sugar or agave nectar
    • 1 teaspoon hot sauce Sriracha, Tabasco, chili oil, etc, more or less to taste
    • ½ teaspoon salt or to taste
    • 2 small zucchinis sliced
    • 2 medium tomatoes diced
    • 2 to 3 scallions thinly sliced
    • ¼ cup minced cilantro leaves optional
    • ¼ cup coarsely chopped peanuts optional
    US Customary - Metric

    Instructions

    • Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
    • Meanwhile, heat the oil in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, or until golden.
    • Transfer the oil and garlic to the container of a food processor and combine with the stock, peanut butter, cilantro, ginger, agave, hot sauce, and salt. Process until completely smooth.
    • In a small saucepan or skillet, combine the zucchini, tomatoes, and scallions with a small amount of water, just enough to keep moist. Cover and steam until the zucchini is just tender-crisp and the tomato has softened, about 3 to 4 minutes.
    • Combine the noodles with the sauce in a large serving bowl and stir until evenly coated.
    • Serve at once or allow to cool to room temperature, topping each serving with the a small amount each of the zucchini-tomato mixture, as well as either or both the optional cilantro and optional peanuts.

    Nutrition

    Calories: 342kcal | Carbohydrates: 33g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 710mg | Potassium: 646mg | Fiber: 6g | Sugar: 12g | Vitamin A: 837IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    Variations:
    Other vegetables good with this: broccoli florets, thinly sliced carrots, bok choy, red bell pepper and/or kale. All vegetables should be minimally cooked — just the other side of raw!

    Spicy Asian Peanut Ginger Noodles recipe

    Spicy Asian Peanut-Ginger Noodles

    • Here are more recipes using Asian noodles.

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    • hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens
      Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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