Chili Peanut Butter Sesame Noodles (Vegan and Gluten Free)
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
Instructions
- Heat a frying pan over low medium heat with a tablespoon of olive oil.
- Finely mince the garlic and grate the ginger. Add the garlic to the pan then ginger, and sauté until fragrant and soft.
- Wash the carrots and slice them into ribbons with a vegetable peeler. And set aside.
- 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!
- Sauté the carrots in the pan that you used for the garlic and ginger. Then add the edamame beans.
- 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.
- Finely slice the spring onions and chop the peanuts.
- When each component is ready, combine and adjust the flavourings as necessary.
- Top each serving with spring onion, peanuts, and toasted sesame seeds.
- Enjoy!