Chili Peanut Butter Sesame Noodles (Vegan and Gluten Free)

These Chili Peanut Butter Sesame Noodles are absolutely delicious and the perfect quick and easy weeknight dinner. This recipe has few ingredients and comes together in a snap! This recipe is inspired by that creamily delicious peanut noodle dish that comes from China. Chili peanut butter sesame noodles are a delicious and flavourful dish that combines the nuttiness of peanut butter, the heat of chili, and the richness of sesame.

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by Baking Me Healthy

Chili Peanut Butter Sesame Noodles (Vegan and Gluten Free)

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: Chinese, Gluten Free, Plant Based, Vegan

Ingredients Method

Ingredients

  

The Peanut Sauce

• 1 tbsp olive oil or other neutral oil
• 3 garlic cloves, finely minced
• 1 tbsp fresh ginger, grated or finely minced
• 3 tbsp chinese black vinegar (chinkiang) or sub with rice vinegar for example if you don't have chinkiang at home or if you need gluten free
• approx 1 tbsp crispy chili in oil Lao gan Ma brand, sub with chili flakes or other similar product but I highly recommend this crispy chili in oil it adds great flavour
• 4 tbsp soy sauce gluten free brand if you follow GF diet
• 1-2 tbsp maple syrup or honey
• 6 – 7 tbsp natural peanut butter I am 1000% a fan of creamy PB but crunchy works great too!
• approx ⅓ cup hot water/noodle cooking water
• 3 tbsp sesame oil

Toppings

• 4 servings rice noodles preferably a wider thicker noodle that won't break down, but pick your favourite!
• 3 carrots
• 4 handfuls edamame beans/soy beans if they're frozen, bring to room temperature
• spring onion
• toasted sesame seeds
• chopped peanuts

Method

 

1. Heat a frying pan over low medium heat with a tablespoon of olive oil.
2. Finely mince the garlic and grate the ginger. Add the garlic to the pan then ginger, and sauté until fragrant and soft.
3. Wash the carrots and slice them into ribbons with a vegetable peeler. And set aside.
4. Cook the rice noodles following the instructions on the package. Save the water from cooking the noodles because this will be used in the sauce!
5. Sauté the carrots in the pan that you used for the garlic and ginger. Then add the edamame beans.
6. In a mixing bowl add all of the sauce ingredients, including the garlic and ginger. Mix until smooth and add the noodle water. Start with a bit less than ⅓ cup of the water, and add more as needed. Taste and adjust the sauce.
7. Finely slice the spring onions and chop the peanuts.
8. When each component is ready, combine and adjust the flavourings as necessary.
9. Top each serving with spring onion, peanuts, and toasted sesame seeds.
10. Enjoy!