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- 8 oz rice noodles - 1 cup cooked chicken, shredded (or tofu) - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 1 carrot, julienned - 4 green onions, sliced - ¼ cup fresh cilantro, coarsely chopped - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sriracha - 1 tablespoon fresh lime juice - 1 tablespoon sesame oil - Crushed peanuts - Lime wedges - Salt and black pepper Gather these ingredients before you start. The rice noodles form the base of your bowl. You can choose chicken or tofu for protein. Fresh veggies add color and crunch. The peanut sauce is key to the dish. It brings everything together with rich flavor. Don’t forget the garnishes! They add extra texture and taste. Using fresh ingredients makes a big difference. Fresh cilantro and lime brighten the dish. Choose ripe vegetables for the best flavor. This recipe is easy to adapt. You can swap in your favorite veggies or protein. Enjoy making this dish your own! {{ingredient_image_2}} - Boiling the rice noodles: Start by bringing a large pot of water to a boil. Add 8 oz of rice noodles to the pot. Cook them for about 5-7 minutes. You want them al dente, so check the package for exact times. - Rinsing and cooling: Once cooked, drain the noodles. Rinse them under cold water. This stops the cooking and keeps them from getting sticky. Set them aside to cool. - Combining ingredients: In a medium bowl, mix ¼ cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of sriracha, 1 tablespoon of lime juice, and 1 tablespoon of sesame oil. - Achieving desired consistency: Whisk the mixture until it is smooth. If it feels too thick, add a tablespoon of warm water. Keep mixing until it gets creamy and pourable. - Heating the skillet: Heat a large skillet over medium heat. Add a splash of sesame oil to coat the bottom. - Cooking time and seasoning: Once the oil is hot, toss in the sliced red bell pepper, snap peas, and julienned carrot. Sauté them for about 4-5 minutes. Stir occasionally. You want them soft but still crisp. Season with salt and black pepper to taste. - Incorporating noodles, protein, and sauce: Lower the heat to low. Carefully add the cooked rice noodles and 1 cup of shredded chicken or tofu to the skillet. Pour in the peanut sauce and mix everything well. - Heating through: Toss the mixture gently until all parts are evenly coated. Heat it for about 2-3 minutes until warm. - Portioning into bowls: Use tongs or a large spoon to divide the noodle mixture into serving bowls. - Adding garnishes and lime wedges: Top each bowl with sliced green onions, chopped cilantro, and crushed peanuts. Serve with lime wedges on the side for extra zest. Enjoy your vibrant, spicy peanut noodle bowls! To make the peanut sauce just right, you can tweak it. If it feels too thick, add warm water. Start with a tablespoon and mix well. Keep adding until it’s creamy and smooth. For spice, adjust the sriracha to your taste. Add more for heat or less for mildness. This sauce should fit your flavor needs, so don't hesitate to play with it! Feel free to swap the veggies if you want! Broccoli, zucchini, or bell peppers can work great. You can also use bok choy or baby corn for a fun twist. Just ensure your chosen veggies cook in a similar time frame. This keeps everything crisp and fresh, adding color to your bowl. You can customize your spicy peanut noodle bowls for any meal. They are great for lunch or dinner. If you make them ahead, store the sauce separately. This keeps the noodles and veggies fresh. When ready to eat, just mix and heat. Serve with lime wedges for a fresh kick. These tips help you enjoy this dish any time! Pro Tips Adjusting Spice Level: If you prefer a milder dish, start with less sriracha and gradually add more until you reach your desired heat level. Vegetable Variations: Feel free to mix and match vegetables based on what you have on hand; broccoli, zucchini, or baby corn work great in this recipe! Make Ahead: You can prepare the peanut sauce and chop the vegetables in advance to save time on busy weeknights. Garnishing: For an extra burst of flavor, consider adding a drizzle of lime juice over the top just before serving. {{image_4}} You can easily adapt this recipe for vegetarian or vegan diets. Replace the chicken with tofu. Tofu adds great protein and absorbs flavors well. Just press and cube it before cooking. For sauces, you can try alternatives like tahini or almond butter. These options give a different taste but work well with the dish. You can also use coconut aminos instead of soy sauce for a lighter flavor. If you need a gluten-free version, use gluten-free rice noodles. They cook just like regular noodles and taste great. For soy sauce, use tamari. Tamari is a gluten-free soy sauce alternative that still adds that rich umami flavor. To change the flavor of your spicy peanut noodle bowls, add spices or herbs. Try a dash of cayenne for more heat. Fresh basil or mint can add a fresh taste. You can also mix in a bit of ginger or garlic for extra depth. Experiment with these variations to find your perfect bowl! To keep your Spicy Peanut Noodle Bowls fresh, store leftovers in an airtight container. Make sure to cool them first. Place them in the fridge within two hours of cooking. They will stay good for about three days. When you store, try to keep the sauce separate if you can. This helps keep the noodles and veggies from getting too soggy. To reheat your noodle bowls, use the microwave or a skillet. If using the microwave, place the noodles in a bowl and cover it with a damp paper towel. Heat for one to two minutes, stirring halfway through. This trick helps the noodles stay soft. If using a skillet, add a splash of water to help with moisture. Heat on medium and stir gently until warmed through. This method keeps the veggies crisp and the noodles tender. Freezing is a good option if you have extra noodle bowls. First, let them cool completely. Divide them into single servings in freezer-safe containers. You can freeze them for up to two months. When ready to eat, move a bowl to the fridge overnight to thaw. For quick reheating, you can also use the microwave straight from the freezer. Just add a bit of water to help the noodles steam. Enjoy your delicious meal without losing flavor! Yes! You can prepare these bowls in advance. Cook the noodles and veggies as usual. Store them separately from the sauce. Keep them in airtight containers in the fridge. When you're ready to eat, toss everything together with the sauce. This keeps your noodles fresh and prevents them from getting soggy. If you have a peanut allergy, try almond butter or sunflower seed butter. Both give a nutty taste. You can also use tahini, which is made from sesame seeds. These options work well in the sauce, keeping it creamy. The spice level depends on how much sriracha you use. Start with the suggested 2 tablespoons for a mild kick. If you like it hotter, add more sriracha. You can also top it with red pepper flakes for extra heat. Adjust to your taste! Absolutely! You can add shrimp, beef, or tempeh for more protein. If using shrimp, sauté them until pink. For beef, slice it thin and cook until browned. Tofu is a great vegetarian option too. Just make sure to cook it well for flavor! In this post, we explored how to make delicious Spicy Peanut Noodle Bowls. You learned about key ingredients like rice noodles, chicken or tofu, and fresh veggies. We broke down the step-by-step cooking process, shared helpful tips, and suggested tasty variations. These bowls are easy to customize for any diet or flavor. With practice, you’ll perfect the peanut sauce and have a go-to meal for any occasion. Keep these ideas in mind as you cook, and enjoy your flavorful creations.

Spicy Peanut Noodle Bowls

A delicious and spicy noodle dish with peanut sauce, chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup cooked chicken, shredded
  • 1 unit red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed and halved if large
  • 1 unit carrot, julienned
  • 4 unit green onions, sliced
  • 1 4 cup fresh cilantro, coarsely chopped
  • 1 4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • to taste salt and black pepper
  • to taste crushed peanuts, for garnish
  • to serve lime wedges

Instructions
 

  • In a large pot, bring water to a rolling boil. Add the rice noodles and cook according to the package instructions, usually about 5-7 minutes until al dente. Once cooked, drain and rinse with cold water to halt the cooking process. Set aside to cool.
  • In a medium mixing bowl, combine the creamy peanut butter, soy sauce, sriracha, lime juice, and sesame oil. Whisk vigorously until the mixture is smooth and well blended. If the sauce is too thick for your liking, incorporate a tablespoon of warm water gradually until you achieve a creamy and pourable consistency.
  • Heat a large skillet over medium heat and add a splash of sesame oil to coat the bottom. Once hot, add the sliced red bell pepper, snap peas, and julienned carrots. Sauté the vegetables for about 4-5 minutes, stirring occasionally until they soften slightly but retain a crisp texture. Season with salt and black pepper to taste.
  • Reduce the heat to low in the skillet and carefully add the cooked rice noodles, shredded chicken (or tofu), and the prepared peanut sauce. Gently toss all the ingredients together, ensuring everything is evenly coated with the sauce and heated through, about 2-3 minutes.
  • Using tongs or a large spoon, divide the noodle mixture into individual serving bowls. Sprinkle with sliced green onions, chopped cilantro, and a generous handful of crushed peanuts for added crunch. Accompany each bowl with lime wedges on the side for an extra zest of fresh flavor when served.

Notes

For a colorful touch, serve with a small side of fresh vegetables.
Keyword chicken, noodles, peanut sauce, spicy, vegetarian option