Spicy Peanut Noodles

# Components:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter

03 - 1/4 cup soy sauce

04 - 2 tbsp rice vinegar

05 - 1 tbsp toasted sesame oil

06 - 2 tbsp honey or maple syrup

07 - 2-3 tbsp sriracha or chili garlic sauce, to taste

08 - 2 cloves garlic, minced

09 - 1 tbsp fresh ginger, grated

10 - 1/4 cup warm water, more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots

12 - 1 cup thinly sliced bell pepper

13 - 2 scallions, thinly sliced

14 - 1/4 cup chopped roasted peanuts

15 - 1/4 cup chopped fresh cilantro

16 - Lime wedges, for serving

# Directions:

01 - Cook noodles according to package directions. Drain and rinse under cold water. Set aside.

02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water until smooth. Adjust water for desired consistency.

03 - In a large bowl, toss drained noodles with shredded carrots and sliced bell pepper. Pour peanut sauce over and toss to coat evenly.

04 - Divide noodles into bowls. Top with scallions, roasted peanuts, cilantro, and lime wedges. Serve immediately or chill for a cold option.

# Expert Advice:

01 -

It's ready faster than takeout, but tastes like someone who actually knows what they're doing made it.
The sauce is forgiving—adjust the spice and sweetness until it feels right for your mood.
One bowl, minimal cleanup, and somehow it satisfies even when you're too tired to think about cooking.

02 -

Don't skip rinsing the noodles after cooking—warm, sticky noodles clumped together won't coat properly with sauce.
Whisk that sauce until it's actually smooth; lumps of peanut butter that didn't dissolve are the difference between good and great.

03 -