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Weakening however don’t have time to prepare dinner?! This spicy peanut butter noodle recipe is only for you. It’s vegan, gluten free, straightforward to whip up, and filled with peanut taste.

Hands holding a bowl with peanut butter noodles.

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I didn’t suppose I may love a noodle recipe greater than I really like my sesame noodles, but right here I'm, loving these spicy peanut butter noodles greater than ever. When a recipe entails each noodles AND peanut butter, I really feel prefer it simply must be good. And this one is sweet. Like actually good.

It begins with completely cooked rice noodles which might be chewy but nonetheless have a sliiiiight crunch that’s simply barely detectable, however nonetheless there so you recognize you’re consuming noodles and never a pile of mush. Then, they’re smothered in THE MOST luscious peanut sauce I've ever made.

It’s spicy, it’s savory, it has a gentle trace of candy, and the rice noodles soak all of it up so completely you’ll suppose you’ve died and gone to heaven.

Did I point out all of it comes collectively in solely 15 minutes? Sounds too good to be true, but it surely’s not.

How To Make Peanut Noodles

Bring a big pot of water to a boil and prepare dinner noodles in line with bundle directions. You can use any sort and form for these peanut butter noodles, I used brown rice fettuccine to present it a Pad Thai really feel. Anything goes!

To begin making the sauce, you’ll need to finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work right here, I used olive. Coconut, avocado, and so on. all work properly too.

Saute the garlic over low warmth for 2-Three minutes or till golden brown and really aromatic.

Add in all remaining sauce substances and whisk collectively till easy.

Add about half of of the sauce to cooked pasta and blend collectively. I deliberately made further sauce in case you need to add some hen, tofu, veggies and so on. I don’t advocate including the entire sauce directly as a result of it’ll be an excessive amount of, so begin with half of and add extra relying in your desire.

How To Serve This Recipe

You can have this recipe so many various methods. Hot chilly, with veggies, with hen, tofu, no veggies, in a salad and extra.

One of my favourite methods to have it's heat with a aspect of steamed broccoli and both salmon or grilled chicken.

You can flip it right into a stir fry by including some tofu and sauteed veggies like cabbage, carrots and bell peppers. OR, simply eat the rattling noodles as is for a lazy (however deliciously satisfying) meal. I totally help you.

Peanut butter noodles with peanuts on top in a small bowl.

Spicy Peanut Butter Noodles

Starving but don’t have time to cook?! This spicy peanut butter noodle recipe is just for you. It’s vegan, gluten free, easy to whip up, and packed with delicious peanut flavor.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Dinner

Servings: 6people

Calories: 465kcal

INGREDIENTS

16 ounces brown rice noodles
2 cloves garlic
1 tbsp oil
2/3 cup creamy peanut butter (ideally low salt)*
3–4 tbsp low sodium soy sauce or tamari*
1/4 cup water /veggie broth for more flavor
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1–2 tbsp sriracha
1 tbsp maple syrup or honey
1/2 tsp red pepper flakes

Optional: 2 tsp chili garlic sauce and or 1/2 tsp ground ginger

INSTRUCTIONS

Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.

Saute over low heat for 2-3 minutes or until golden brown.
Add in all remaining sauce ingredients and whisk together until smooth, adding more water as needed to reach your desired consistency.
Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc. I don’t recommend adding all of the sauce at once because it’ll likely be too much, so start with 1/2 and add more depending on your preference.
serve with crushed peanuts, scallions, red pepper flakes and enjoy!

NUTRITION

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They make a great side dish or a filling dinner. Vegan-friendly.

About Fingerling Potatoes

You've seen these many times at the grocery store, haven't you? These are small, elongated potatoes (finger-shaped) sold in many grocery stores and large supermarkets. Fingerling potatoes have several varieties, including Russian Banana, Pink-Skinned, and Purple Peruvian. I've tried them all and they work great in this recipe.

What do Fingerling Potatoes Taste Like?

Because of their waxy texture, Fingerling Potatoes are firm and moist. They have a mild, buttery taste, very similar to regular potatoes. Their skin is very thin and tender, and it doesn't become chewy when roasted or boiled.

How to Make Roasted Fingerling Potatoes

1. Preheat the oven to 375º F.

2. Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12x17 inches), non-stick baking sheet in a single layer.

3. Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.

4. In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.

5. Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.

6. Once cooked, remove the potatoes from the oven and flip them cut-side up.

7. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.

Is this Recipe Healthy?

Made with simple, wholesome ingredients, these potatoes will fit into your healthy lifestyle. This recipe is Whole30 compliant. It is also vegan.

How to Reheat These Potatoes?

Cut them into smaller pieces and reheat them in a non-stick skillet on the stovetop. Store your leftovers in the refrigerator in an airtight container for up to 3 days.

Can I use Regular Potatoes instead?

Yes. I would recommend using new potatoes, since they are very similar to fingerling potatoes in texture and size, and have tender skin. If you want to use other types of potatoes, you might have different, but still delicious, results. Also, if your potatoes are large, you might want to quarter them

Roasted Fingerling Potatoes

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They make a great side dish or a filling dinner. Vegan friendly.

Prep Time 10 mins|Cook Time 40 minutes|Total Time 50 mins

Dinner

Servings: 4

INGREDIENTS

2 lbs. fingerling potatoes of any variety
3 tbsp. olive oil
1 ½ cup vegetable broth
3 tbsp. lemon juice
3 garlic cloves minced
1 tbsp. dried oregano
½ tsp. salt or to taste
½ tsp. pepper

INSTRUCTIONS

Preheat the oven to 375º F.
Wash the potatoes thoroughly and cut lengthwise. Place them onto a large (about 12×17 inches), non-stick baking sheet in a single layer.
Season the potatoes with salt and pepper, and drizzle with olive oil. Using your hands, mix the potatoes, making sure they are covered with oil. Turn them cut-side down, and bake for 15 minutes.
In the meantime, mix together the veggie broth, lemon juice, garlic, and oregano.
Remove the potatoes from the oven and pour the veggie broth mixture on top. Bake for an additional 20-25 minutes, or until the liquid has disappeared and the potatoes are cooked through.
goog_1972149106Once cooked, remove the potatoes from the oven and flip them cut-side up. Broil for 5-7 minutes, until they brown a bit. Sprinkle them with freshly chopped parsley, if desired.

NUTRITION

Calories: 294kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 606mgPotassium: 1021mgFiber: 6gSugar: 2gVitamin A: 250IUVitamin C: 49.7mgCalcium: 93mgIron: 3.3mg

How To Make Peanut Noodles

How To Serve This Recipe