Description
This Spicy Peanut Noodles with Cucumber recipe is a quick and flavorful dish perfect for a light lunch or dinner. Featuring tender rice noodles tossed in a creamy, spicy peanut sauce, crisp cucumber slices, and garnished with peanuts and sesame seeds, it’s a deliciously refreshing and satisfying meal with a perfect balance of heat, sweetness, and tang.
Ingredients
Scale
Noodles and Vegetables
- 8 oz rice noodles or your choice of noodles (soba, udon, or spaghetti)
- 1 medium cucumber, julienned or thinly sliced
Sauce
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for sweetness)
- 1 tablespoon sriracha (adjust to your spice preference)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 2-3 tablespoons warm water (to thin the sauce)
Garnishes
- 1/4 cup chopped peanuts
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Cook the Noodles: Prepare the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, grated ginger, and minced garlic. Add 2-3 tablespoons of warm water to thin the sauce to your desired consistency, stirring until smooth.
- Toss Noodles and Sauce: In a large mixing bowl, combine the cooked noodles with the peanut sauce. Toss thoroughly until all noodles are evenly coated.
- Add Cucumber: Gently fold in the julienned or thinly sliced cucumber to add freshness and crunch to the dish.
- Garnish and Serve: Sprinkle the top with chopped peanuts, sesame seeds, and fresh cilantro if using. Serve immediately or chill in the refrigerator for a cold noodle salad.
Notes
- You can substitute rice noodles with soba, udon, or spaghetti based on preference.
- Adjust sriracha to control the spice heat in the dish.
- For a gluten-free version, use tamari instead of soy sauce.
- This dish can be served warm or chilled as a noodle salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
