20 minute spicy peanut noodles! Spicy, creamy, peanut-y noodles tossed with broccoli, sweet peppers, caramelized mushrooms, and finished with fresh cilantro = a bowl of slurp-able deliciousness that’s so tasty, it’s downright addicting … and 20 minutes is all it takes. You in? 

20 minute spicy peanut noodles … aka the easiest and most delicious quarantine meal

If you’ve got peanut butter and a handful of basic Asian pantry essentials, then you can probably make these spicy peanut noodles right now. The great thing about this dish is that there are no rules about what veggies and/or proteins go into it! Being quarantined at home, I made this exact meal just rummaging through the last bits of ingredients we had in the fridge and pantry. Lo and behold, it was the best f*ckin’ thing I’d eaten in the entire time we’d been stuck at home!

Grab a drink and let’s get to cookin’ the most delicious 20 Minute Spicy Peanut Noodles!

how to make spicy peanut noodles 

These Spicy Peanut Noodles come together fast. Within just a few minutes, you’ll be tucking into a bowl of dreamy, creamy spicy noods. Here’s how to make them:

1. Cook your noodles … and blanch your broccoli! They’ll be tossed in warm peanut sauce, so it’s alright if they cool for a bit while you’re preparing the rest of the components of the dish.
2. Caramelize your mushrooms! Once the broccoli is blanched, use the same pot to sauté your mushrooms. When they’re nice and caramelized, toss in your peppers, garlic, and ginger!
3. Make the peanut sauce! While the mushrooms are sautéing, prepare the spicy peanut sauce! Mix together the sauce ingredients until it’s nice and smooth … make sure to reserve some of the water that you used to cook your noodles in, because it’s going in the creamy peanut sauce!
4. Mix! Mix the sauce and the veggies with the noodles, add a little fresh cilantro, and ENJOY! Pro tip – you can store the noodles, sauce, and veggies separate to keep them fresh for a longer period of time! When you’re ready, just mix the ingredients together by plate, rather than all at once!

more noodle dishes to get us through these weird af times

• Spicy Peanut Tempeh Ramen
• Panang Curry Noodle Soup with Chick’n Meatballs
• Vegan Hamburger Helper : Beef Stroganoff
• Vegan Bruschetta Chick’n Pasta with Balsamic Cream Sauce 

send me your noods

I really hope you love these 20 minute spicy peanut noodles as much as we do! If you make them, snap a photo and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.  I love seeing all your recreations of my recipes! Until next time, friends!

XO!

4.8 from 6 reviews

20 Minute Spicy Peanut Noodles

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

20 minute spicy peanut noodles! Spicy, creamy, peanut-y noodles tossed with broccoli, sweet peppers, caramelized mushrooms, and finished with fresh cilantro = a bowl of slurp-able deliciousness that's so tasty, it's downright addicting ... and 20 minutes is all it takes.

Author: Ashley

Recipe type: Vegan

Cuisine: Asian-Inspired

Serves: 4-6 servings

Ingredients

• 1 LB spaghetti noodles, or any noodles of choice
• ¾ LB broccoli, cut into florets
• 1 TBS avocado oil
• ½ LB mushrooms, thinly sliced
• 1 tsp kosher salt
• 1 orange or red bell pepper, thinly sliced
• 6 cloves fresh garlic, minced
• 2 TBS fresh ginger, minced
• ¾ cup smooth peanut butter, preferably no sugar added
• ¾ cup reserved pasta water
• 5 TBS chili garlic sauce or sambal oelek
• 5 TBS reduced sodium Tamari
• 3 TBS maple syrup
• Juice of 1 fresh lime, about ¼ cup
• 1 tsp toasted sesame oil
• Chopped cilantro, for serving
• Toasted sesame seeds, for serving
• Chopped peanuts, for serving
• Red pepper flakes, for serving

Instructions

1. In a large pot, prepare noodles according to package directions. Drain, reserving ¾ cup of the water, rinse, and set aside.
2. In a separate pot, bring water to a boil. Once it reaches a boil, blanch broccoli florets for about 3 minutes. Drain and rinse with cold water to prevent the broccoli from cooking more. Set aside.
3. In the same pot that you used to blanch the broccoli, add oil on medium heat. Once the oil is hot, add mushrooms in a single layer and sprinkle with kosher salt. Let the mushrooms sauté until they're nice and caramelized, about 10 minutes. Once the mushrooms are caramelized, add peppers, garlic, and ginger. Cook an additional 5-6 minutes, stirring often. Once the peppers are cooked through and look a bit tender, reduce the heat to low and add the broccoli to the pot.
4. To make the sauce, combine the peanut butter, reserved pasta water, chili garlic sauce, tamari, maple syrup, lime juice, and sesame oil in a bowl. Whisk until smooth. Taste and adjust seasonings.
5. Toss noodles with veggies and peanut sauce, mixing until all the noodles are coated with sauce.
6. Serve with crushed peanuts, toasted sesame seeds, fresh cilantro, and some red pepper flakes.
7. ENJOY!

Notes

1. You can store the noodles, sauce, and veggies separate to keep them fresh for a longer period of time! When you're ready, just mix the ingredients together by plate, rather than all at once!

3.5.3251