Peanut Butter Noodles (Easy, Spicy & Vegan!)

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

8 oz noodles (rice noodles, soba, spaghetti, or ramen)

1/2 cup natural peanut butter (the drippy kind)

3 tablespoons soy sauce (gluten-free if preferred)

1 tablespoons agave or maple syrup

1 tablespoon rice vinegar

1 - 3 teaspoons chili crisp or sriracha (optional, to taste)

1 teaspoon toasted sesame oil

1 clove garlic (minced or pressed)

1 lime (juiced (2 tablespoons)

4 - 6 tablespoons warm water (to thin)

Optional for garnish: Roasted peanuts, sesame seeds, green onions, or cilantro

Directions

Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to package directions.For a hot dish, drain and use immediately.For a cold dish, rinse thoroughly under cold water and drain well.

Make the sauce: While the noodles cook, whisk together the peanut butter, soy sauce, agave, rice vinegar, chili crisp (if using), sesame oil, garlic, and lime juice in a medium bowl or jar. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable, but still thick and creamy.

Toss and serve: Pour the sauce over the noodles and toss to coat. Add a splash of hot water (for warm noodles) or cold water (for chilled noodles) as needed to loosen the sauce to your desired consistency. It should be creamy, not gloopy. Garnish and serve.

Storage: Best served fresh but leftovers can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold straight from the fridge, or reheat gently with a splash of water or broth to loosen the sauce.

Nutrition

• Serving Size: 1 serving (recipe makes
• Calories: 446 kcal
• Total Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Sodium: 864 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 11 g