CREAMY, SAVORY, SPICY. THIS NOODLE DISH HITS ALL THE RIGHT NOTES!
If you love a good peanut sauce, you are gonna love this!
This is hands-down one of my favourite Chinese-inspired dishes, and I just had to recreate a cleaner, Everiday-style version at home!
If you love a good peanut sauce, this one’s for you. It’s rich, nutty, perfectly spiced, and honestly… borderline addictive. You can use the sauce in so many ways, but the dish that inspired it all is the classic Dan Dan Noodles you’ll find in many Chinese restaurants.
The Mala Chili is a must in this recipe. It takes the sauce to the next level!
This noodle dish is super versatile, it’s amazing warm, at room temperature, or even cold as a noodle salad. I love making it for gatherings or packing it up for a picnic. And believe it or not, it’s even better the next day, so leftovers are definitely something to look forward to.
Want to boost the protein? Stir in some ground meat simply cooked with salt, pepper, and coconut aminos, or go plant-based with crumbled tofu or tempeh, both work beautifully. You can also totally play around with the veggies, I always say: make it your own.
Peanut Noodles
INGREDIENTS
- 1 pack (350g) kelp noodles/rice noodles/ or veggie noodle of choice (I like zoodles or daikon noodles as well) - Whole30 use veggie noodles
- 1.5 cups sugar snap peas, trimmed
- 1 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (white and green parts), sliced diagonally
- 3 tablespoons chopped fresh cilantro
- chopped peanuts (for plant-based Whole30 & Clean-in-15) or cashews, and sesame seeds to garnish
- 2 Tbsp avocado oil
- 1 Tbsp sesame oil
- 1/4 cup water
- 1/4 cup rice vinegar
- 2 Tbsp lime juice
- 1/3 cup coconut aminos
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 Tbsp sesame seeds
- 1/2 cup smooth peanut butter (Plant-based Whole30 & Clean-in15) or almond butter
- 1 tsp red chili flakes
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1-2 Tbsp Everiday Mala Chili
INSTRUCTIONS
- Prep your noodles according to package instructions.
- Bring a pot of water with bit of salt to a boil. Add the sugar snap peas, and blanch them, You want them crisp and tender. After about 30-60 seconds, Lift the sugar snap peas from the water with a slotted spoon and put them in an ice bath to stop the cooking.
- Once cool drain and set aside.
- For the dressing, add all ingredients to a mason jar and give a good shake or whisk together in a medium-size bowl.
- I personally like this recipe warmed but many enjoy this as a nice cold noodle salad.
- If having cold, simply combine the noodles, sugar snap peas, peppers and most of the scallions in a large bowl. Pour the dressing over the noodle mixture and give everything a good mix.
- For the warm preparation, heat your dressing in a wok and add your noodles, and veggies. Toss and allow everything to warm through.
- Lastly, add the scallions, cilantro, chopped nuts, and sesame seeds.
- Top with more Everiday Mala Chili Crisp
- FYI - This dish tastes even better the next day, so it's great for entertaining to taking to-go.
0 comments