I’ve been obsessed with this Peanut Dressing that I thought it would be nice to use it in noodles, too.
Here’s a quick story…
From the time I made peanut dressing, aside from using it in salads, I tried to use it as a dipping sauce for chicken (grilled or fried). I also tried to mix with instant noodles, add it in soups – everything was perfect!
Do you remember the Pad Thai I made? BFF and I loved it so much, but she has this love and hate relationship with fish sauce. This Peanut Noodles is like a Pad Thai without the fish sauce – that’s what she said. So yes, the taste is close to Pad Thai. Ugh! It’s just to goooood!!
IS PEANUT NOODLES EASY TO MAKE?
Yes, it’s so easy and quick to make, less than 30 minutes.
Usually, I make my dressing ahead of time so it will be ready for my salad the next day or a quick peanut noodles for dinner.
It is so so good I could literally eat it on a daily basis!!
NOTES:
- I didn’t really measure the dry rice noodles I used. if I am not mistaken, it’s 100-150 g (dry) rice noodles. You can use 5mm or 3mm, it’s not a big deal. You can even use whole wheat spaghetti.
- The addition of veggies is optional. I just wanted to add some color to my dish.
- I used red & yellow bell pepper coz that’s what I had.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am sharing this at Fiesta Friday #414 | Happiness is Homemade | What’s for Dinner? Sunday Link up #349 | Full Plate Thursday, 571 |
Peanut Noodles
Ingredients
- 2 tbsp cooking oil
- 3 cloves garlic chopped
- ½ red bell pepper sliced
- ½ carrot julienned
- 100-150 g dry rice noodles
- ¾ cup peanut dressing I used homemade
- A handful of baby spinach
- Crushed peanuts for topping
Instructions
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Cook the dry noodles according to package instructions. Drain and set aside.
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In a pan over medium heat, add cooking oil.
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When the oil is hot enough, add garlic and cook until fragrant.
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Add bell pepper and carrot, cook until soft.
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Next, add peanut dressing and cooked noodles. Mix until noodles are well-coated.
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Add a handful of baby spinach and cook for a few seconds.
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Turn off the heat and transfer the peanut noodles to a serving plate.
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Top with crushed peanuts.
Recipe Notes
- I didn’t really measure the dry rice noodles I used. if I am not mistaken, it’s 100-150 g (dry) rice noodles. You can use 5mm or 3mm, it’s not a big deal. You can even use whole wheat spaghetti.
- The addition of veggies is optional. I just wanted to add some color to my dish.
- I used red & yellow bell pepper coz that’s what I had.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
