A recipe for Spicy Peanut Noodles from the kitchen of Monica Bliss

New Lebanon— One of my favorite things about being a home cook is making something simple feel special. This dish has been a go-to in my kitchen for years. It’s vegan and full of protein if you choose a protein pasta. It’s simple, delicious, and super easy to make. It works for a weeknight, and it’s beautiful and delicious enough for a weekend or special occasion. Add a glass of red wine and good company, and this is what makes life worth living, folks. 

Spicy Peanut Noodles

3/4 of a box of angel hair pasta, cooked and drained
1/4 cup natural peanut butter
2 tablespoons chili crisp/crunch*
*substitute sweet chili sauce if you prefer sweet over spicy
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar or honey
1 teaspoon ground ginger
1/2 cup water

Add all ingredients (except cooked pasta) to a blender, and blend well. 

Add blended mixture to a sauce pan and heat.

Toss the cooked pasta in the sauce and serve hot. 

Tips:

Top with red cabbage, sliced scallions, and crushed peanuts.

Serve with a vegetable such as broccoli, green beans, or snow/snap peas.

Use a protein pasta for extra protein, or add tofu, chicken, or shrimp. 

Use heart of palm pasta for less calories.

Use ramen noodles if on a budget.

Note:

Chili crisp (or crunch) can be found in a jar in most international food aisles. It’s a spicy chili, shallot, and garlic infused oil.