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Spicy Peanut Noodles

Prep Time 20 mins
Cook Time 15 mins
Servings 4


Peanut Sauce:

  • 1/2 cup peanut butter
  • 2 tsp rice wine vinegar
  • 4 cloves garlic, peeled
  • 2 tbsp dark soy sauce
  • 2 tbsp chili garlic sauce
  • 1/2 cup vegetable broth
  • 1 inch piece ginger, peeled
  • 1 tsp honey


  • 8.8 oz egg noodles or pasta of your choice ( I used San Giorgio Homestle Fettuccine)
  • 1/2 red bell pepper, sliced thin
  • 1 tsp ginger, minced
  • 4 cloves garlic, minced
  • 4 scallions, diced (white and green parts separated)
  • 1/4 cup vegetable broth
  • 1 tsp toasted sesame seeds
  • 1 tsp red chili flakes
  • salt to taste
  • pomegranate arils for garnish (optional but delicious)


  • In a food processor or blender combine all of the ingredients for the peanut sauce until completely smooth and set aside.
  • Boil the pasta according to package directions and drain.
  • In a large skillet or pot heat two tbsp of oil over medium high heat. Once the oil is hot add the scallion whites, minced ginger, minced garlic and stir for about 30 seconds until they are fragrant but not browned.
  • Next add the bell peppers and stir for about 1-2 minutes until slightly softened. Reduce the heat to low and toss in the peanut sauce. Add in the remaining vegetable broth in small splashes, stirring after each addition. The more broth you add the saucier the noodles will be.
  • Garnish with remaining chili flakes, sesame seeds and scallions. Taste for salt and adjust as needed.
  • Enjoy hot or cold, tastes delicious with my kung pao brussels sprouts tossed in or on the side!