Chili Garlic Peanut Noodle Bowls

• 8 oz rice noodles
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1/2 cup water
• 1 tbsp honey
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 green onions, sliced
• 2 tbsp toasted sesame seeds
• Fresh cilantro for garnish

Steps

1. 1 Cook rice noodles according to package instructions. Drain and rinse with cold water.
2. 2 In a medium saucepan, combine peanut butter, soy sauce, chili garlic sauce, rice vinegar, sesame oil, garlic, and honey. Whisk in water until smooth and heated through.
3. 3 Add cooked noodles to the sauce and toss to coat.
4. 4 Divide noodles into bowls. Top with red bell pepper, snow peas, green onions, sesame seeds, and cilantro.

Equipment

• Medium saucepan
• Stirring spoon
• Cutting board and knife

Variations

• Add shredded chicken for a heartier meal.
• Substitute almond butter for peanut butter for a nut-free option.

Substitutions

• Use tamari instead of soy sauce for gluten-free.
• Substitute zucchini ribbons for noodles for a low-carb option.

Pairings

• Pairs well with a cold glass of iced green tea or a light lager.

Nutrition

Tips

• Adjust chili garlic sauce to taste for desired heat level.
• For extra protein, add tofu or shrimp.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional water as needed.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh cucumber salad.

FAQ