How to Make Spicy Sesame Peanut Noodles with Tahini and Sriracha

This noodle dish is easy to make, can be customized to your liking, and is delicious hot or at room temperature. Approximate cooking time: 30 minutes. Serves 4.

Ingredients

Garnishes

• shredded carrots
• chopped peanuts
• chopped cilantro
• chopped green onion
• crushed red pepper flakes
• lime juice

Cooking Instructions

Boil water in a large pot; cook the rice noodles according to the package directions.

Heat the olive oil in a saucepan over medium heat, and add the finely minced garlic. Sauté the garlic until it just starts to turn slightly golden brown. Be careful not to have the heat too high. Garlic burns easily!

Add all the remaining sauce ingredients to a mixing bowl, and whisk together until everything is incorporated. Pour the sauce into the pan with the garlic, and simmer for a few minutes until it thickens a little bit. If it seems too thick, add a splash of stock or water to thin it out.

Pour the sauce over the cooked noodles and mix well. Let it sit for a minute or two. The sauce will thicken slightly.

Once plated, add any of the suggested garnishes and enjoy!

Recipe Tips

If you want to add more protein, a cup of shredded cooked chicken is delicious, or sautéed tofu or mushrooms if you’re making a vegan version. You can substitute the rice noodles with Udon noodles, or even regular linguini pasta.

Leftovers can be stored in an airtight container in the refrigerator for a couple of days. If you want to reheat the noodles (this is tasty at room temperature or even cold!), you might want to add a splash of water or stock. The rice noodles can soak up the sauce while sitting in the refrigerator.

Kimberly Grauzer

Spicy Sesame Peanut Noodles

This noodle dish is easy to make, can be customized to your liking, and is delicious hot or room temperature.

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Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 12 ounces rice noodles
• 1 tablespoon olive oil
• 6 cloves garlic finely minced
• 1/4 cup soy sauce
• 2 tablespoons chicken stock vegetable stock can be used if you want this to be vegan; plus extra splash if needed to thin sauce
• 1 1/2 tablespoons rice vinegar apple cider vinegar can be used as a replacement
• 2 tablespoons toasted sesame oil
• 1 tablespoon honey maple syrup can be used if you want this to be vegan
• 2 tablespoons tahini
• 1 to 1.5 tablespoons smooth peanut butter
• 2 teaspoons sriracha sauce any hot sauce can be used if you prefer
• 1 teaspoon ground ginger
• shredded carrots garnish
• chopped peanuts garnish
• chopped cilantro garnish
• chopped green onion garnish
• crushed red pepper flakes garnish
• lime juice garnish
• as needed water for boiling noodles, and a splash to thin sauce if needed

Method

 

1. Boil water in a large pot; cook rice noodles according to package directions.
2. Heat olive oil in a saucepan over medium. Sauté minced garlic until just slightly golden; avoid high heat, which burns garlic.
3. Whisk remaining sauce ingredients until combined. Add to garlic; simmer a few minutes until slightly thickened. Thin with a splash of stock or water if needed.
4. Mix sauce thoroughly with cooked noodles. Rest a minute or two to thicken slightly.
5. Plate; add any suggested garnishes.

Notes

Tips:
If you want to add more protein, a cup of shredded cooked chicken is delicious, or sauteed tofu or mushrooms if you’re making a vegan version.

You can substitute the rice noodles with Udon noodles, or even regular linguini pasta.

As written, this dish has some heat but isn’t overly spicy. You can add more sriracha sauce or crushed red pepper flakes if you like more heat.

Leftovers can be stored in an airtight container in the refrigerator for a couple days. If you want to reheat the noodles (this is tasty at room temperature or even cold!), you might want to add a splash of water or stock. The rice noodles can soak up the sauce while sitting in the refrigerator.

Total time: 30 minutes.