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- 200g rice noodles - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon lime juice - 1 tablespoon brown sugar - Salt and pepper to taste - Fresh cilantro and crushed peanuts for garnish You can swap rice noodles for whole wheat or zoodles. They work great too. If you don’t have sesame oil, use olive oil instead. It adds a nice flavor. For a nut-free version, try sun butter or tahini in place of peanut butter. You can use any veggies you love. Carrots or bell peppers are great choices. Add fresh cilantro for a burst of flavor. Crushed peanuts give a nice crunch. You can also squeeze extra lime juice on top. This adds zing to each bite. Consider adding sesame seeds or red pepper flakes for more spice. These are simple ways to make the dish your own. First, boil water in a large pot. Add 200g of rice noodles and cook them as the package says. Stir occasionally to keep them from sticking. Once they are soft, drain the noodles in a colander. Rinse them under cold water to stop the cooking. Set the noodles aside for later. Next, heat 1 tablespoon of sesame oil in a large pan over medium heat. Add 1 cup of broccoli florets. Sauté them for about 3 to 4 minutes, until they soften a bit. Then, toss in 1 sliced red bell pepper, 1 cup of snap peas, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Cook this mix for another 3 to 4 minutes. The veggies should be tender but still crisp. In a bowl, combine 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sriracha, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Whisk these ingredients until smooth. If the sauce feels too thick, add a splash of warm water to thin it out. This sauce gives the dish its spicy and nutty flavor. Now, add the cooked noodles to the pan with the sautéed veggies. Pour the peanut sauce over the noodles and mix everything well. Toss until the noodles are fully coated in sauce. Cook for an extra 2 minutes to heat everything through. Season with salt and pepper to taste. Finally, stir in 3 chopped green onions. Serve the noodles hot, topped with fresh cilantro and crushed peanuts for added crunch. To cook rice noodles perfectly, follow these steps: - Use a large pot: Fill it with water and bring it to a boil. - Add noodles: Once boiling, add the rice noodles. Stir them gently. - Cook time: Follow the package instructions. Most take about 5-7 minutes. - Test for doneness: Taste a noodle. It should be soft but not mushy. - Drain and rinse: After cooking, drain the noodles and rinse them under cold water. This stops the cooking and helps prevent sticking. To make your veggies shine in this dish, remember these tips: - Heat the pan: Start with a hot pan and add the sesame oil. This helps the veggies cook evenly. - Cut evenly: Slice vegetables into similar sizes. This ensures they cook at the same rate. - Don’t overcrowd: Sauté in batches if needed. Too many veggies will steam instead of sauté. - Cook time: Sauté broccoli for 3-4 minutes, then add bell pepper and snap peas. This keeps them crisp and colorful. - Season well: Add salt and pepper while cooking to enhance the flavors. To get the right heat for your peanut sauce, follow these steps: - Start small: Begin with 1 tablespoon of sriracha. You can always add more later. - Taste as you go: Mix the sauce and taste it. Adjust by adding more sriracha if needed. - Balance flavors: If the sauce is too spicy, add a bit more peanut butter or brown sugar to balance it. - Serve options: Offer extra sriracha at the table. This lets everyone customize their heat level. These tips will help you make the best Spicy Peanut Chili Noodles. Enjoy the vibrant flavors and zesty tastes! {{image_2}} To make Spicy Peanut Chili Noodles vegetarian, simply keep the original recipe. The main ingredients are plant-based. For a vegan twist, ensure the soy sauce is made without animal products. You can also use maple syrup in place of brown sugar for sweetness. This dish stays zesty and tasty with these changes. Want to boost the protein? Add tofu, chicken, or shrimp. For tofu, use firm tofu. Cut it into cubes and sauté it until golden. This adds a nice crunch. For chicken, slice it thin and cook it in the sesame oil before adding veggies. Shrimp cooks quickly, so add it after the veggies, cooking just until pink. To make this dish gluten-free, swap out soy sauce for tamari. Tamari is a great choice for sauces. Be sure to check the rice noodles too; most are gluten-free. This way, everyone can enjoy the rich flavors without worry. To keep your spicy peanut chili noodles fresh, let them cool first. Once cooled, place them in an airtight container. Make sure to cover the container tightly. This helps keep the noodles from drying out. When you're ready to enjoy leftovers, you can reheat them easily. Just place the noodles in a pan over medium heat. Add a splash of water or broth to avoid sticking. Cook for about 5 minutes, stirring often. You can also microwave them in a bowl for 1-2 minutes. Stir halfway for even heating. In the fridge, your noodles will stay fresh for about 3 to 4 days. If you want to keep them longer, store them in the freezer. They can last up to 2 months in the freezer. Just remember to thaw them in the fridge before reheating. If you need a peanut-free option, try almond butter or sunflower seed butter. Both have a similar texture and flavor. You can also use tahini for a different taste. Just make sure the substitute is creamy and smooth. To add more heat, increase the sriracha in the sauce. You can also add red pepper flakes or chopped fresh chili peppers to the pan. If you love heat, try using spicy peanut butter instead. Yes! Feel free to swap in your favorite veggies. Carrots, zucchini, or bell peppers work great. Just cut them into similar sizes for even cooking. You can even add spinach or kale for extra greens. Absolutely! These spicy peanut chili noodles store well. You can make a big batch and keep it for up to four days in the fridge. Just reheat gently on the stove or in the microwave. To make this dish vegan, ensure the soy sauce is plant-based. Use maple syrup instead of brown sugar for sweetness. The rest of the ingredients are already vegan-friendly. Enjoy your delicious vegan meal! This blog post covered how to create a tasty dish with rice noodles. We talked about the main ingredients, possible substitutions, and optional garnishes. We also detailed step-by-step cooking instructions and shared useful tips. You learned about variations to suit your diet and how to store leftovers properly. Cooking can be simple and fun. Enjoy experimenting with flavors and finding what you like best. Keep these tips in mind, and you’ll impress everyone at the table.

Spicy Peanut Chili Noodles

Looking for a quick and delicious meal? Try these Spicy Peanut Chili Noodles! With just 30 minutes of prep, you can enjoy a tasty dish packed with veggies and a creamy peanut sauce that brings the heat. This recipe is perfect for busy weeknights and guarantees big flavors that everyone will love. Don't miss out on this easy and satisfying meal—click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

200g rice noodles

1 tablespoon sesame oil

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sriracha (adjust to taste)

1 tablespoon lime juice

1 tablespoon brown sugar

Salt and pepper to taste

Fresh cilantro and crushed peanuts for garnish

Instructions
 

Begin by cooking the rice noodles according to the package instructions. Drain and set aside.

    In a large pan or wok, heat the sesame oil over medium heat.

      Add broccoli florets and sauté for about 3-4 minutes until they start to soften.

        Toss in the sliced red bell pepper, snap peas, garlic, and ginger, cooking for another 3-4 minutes or until the veggies are tender-crisp.

          In a bowl, whisk together the peanut butter, soy sauce, sriracha, lime juice, and brown sugar until smooth. If the sauce is too thick, add a splash of warm water to reach your desired consistency.

            Add the cooked noodles to the pan with the vegetables. Pour the peanut sauce over the mixture, tossing everything together until well coated. Cook for an additional 2 minutes to heat through.

              Season with salt and pepper to taste.

                Remove from heat, and stir in the chopped green onions.

                  Serve the noodles hot, garnished with fresh cilantro and crushed peanuts on top for extra crunch and flavor.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4