Yield Makes 6 servings Number Of Ingredients 11 Steps:
In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.
Time 15m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Cook the noodles according to the package instructions. Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.) Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.
Time 35m Yield 1 Number Of Ingredients 7 Steps:
Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water. Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.
Time 35m Yield 1 Number Of Ingredients 7 Steps:
Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water. Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.
More about “low calorie spicy peanut noodles recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Plece room temperature noodles in a medium bowl. In a small bowl, combine remaining ingredients. Mix well, until blended. (If you are using a thinker type of peanut butter you may need to use more water). Spoon over noodles and serve.
