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It is no secret that we love peanut butter in this house.
I am guilty of bulk buying the large tubs of Skippy at Costco and between us we use it in bakes, in sandwiches, on toast and in our cooking so it definitely isn’t wasted on us but it’s always fun to discover a new way to use it.
And after years of my mum banging on about Korean Gochujang paste, I bought a tub a couple of months ago and along with the peanut butter, it is fast becoming a staple!
So we have been playing around with some of our favourite flavours and honestly, we didn’t have much else in the cupboards at the time, but we have made this delicious spicy peanut noodle recipe.
I appreciate that not everyone will have Gochujang available but you can always substitute this with some Sriracha or hot sauce of your choice and play around with the choice of veg, or meat, that you want to add to it!
Makes: 4 servings
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 220g Rice noodles
- Or spaghetti
- 80g Peanut butter (smooth or crunchy)
- 3-4tbsp Light soy sauce
- 2tbsp Sesame oil
- 2tbsp Rice vinegar
- 1-2tbsp Gochujang (Sriracha, hot sauce)
- 1/2tsp Ginger (minced)
- 1 Clove garlic (minced)
- 1tbsp Honey
- 1 LimeVegetables
- 2 Bell peppers
- 2 Large carrots (grated)
- 50g Red cabbage
- 1/2tsp Chilli flakes
- Sesame seeds
- Fill your saucepan with salted water and bring to a boil before adding your rice noodles.
If you don’t have noodles, you can always use spaghetti.
- Cook for 10-12 minutes.
- While that’s boiling, chop your vegetables.
I have left some options above, of course, you don’t need to use them all.
I like to use bell peppers, carrots and cabbage but feel free to add or change these to your favourites!
- Once your vegetables are done, we will make the sauce!
Add 3-4tbsp light soy sauce, 1-2tbsp Gochujang (Sriracha or hot sauce if looking for an alternative), 80g peanut butter, 2tbsp sesame oil, 2tbsp rice vinegar, 1tbsp honey, 1/2tsp fresh ginger and 1 minced clove of garlic to the blender before mixing together.
The sauce should be quite thin, thin enough to drizzle, so if you feel it is too thick, add 2-3tbsp water.
- Once the noodles or pasta have boiled, drain the water and place them in a large bowl.
At this stage, you can either add your vegetables before or after adding the sauce.
- Add the sauce to the bowl containing your noodles and give it all a good mix before transferring to smaller bowls, ready for serving!
I like to serve mine with a small wedge of lime to squeeze the juice over the noodles, this really brings the flavours to life in my opinion.
You might like to add some sesame seeds or chilli flakes, whatever you do, have fun with it!
These noodles can be eaten warm or cold so feel free to refrigerate any leftovers in an airtight container and eat within 3-4 days.