Noodles with Chili-Lime Peanut Sauce
Just 20 minutes for a delicious dinner for two!
Making dinner for which most prep can be finished, in morning or previous night, is one of my tricks for saving me from 110 degrees heat in kitchen. Like these Asian Noodles which use a spicy peanut sauce that stays good in refrigerator, even for 2 days!
Also, who does not love Peanuts or let me be specific "Peanut Butter"? Any one?! So, a bowl of lite and delicious buckwheat noodles coated in creamy and zesty peanut sauce with crunch vegetables! Does this sound like delicious dinner or not? :-)
First-time, I tasted Peanut Sauce Noodles, in a local Food Chain: Noodles and Company. They sell this utterly delicious Asian noodles by name of "Indonesian Peanut Saute'. For few years, every-time I visited Noodles and Company, ONLY dish I wanted to eat was Indonesian Peanut Saute. Now, where we live, there is no branch of Noodles and Company near-by.
So, how to satisfy Peanut Saute cravings?? Answer: Cook at home! :-)
However, there is no way I’m declaring this to be authentic or pure copycat of Noodles and Company's Peanut Saute. Rather, these Noodles are inspired from that dish. And are PERFECT to satisfy my cravings with 20 minute cooking promise. Oh - and prep-ahead option!
One other reason I started making this Noodle Bowl at home, was to lighten-it-up... First, I have used buckwheat Noodles instead of traditional Rice Noodles. I'm really into using buckwheat noodles for all of my Asian cooking! These are much lite, healthy, and above-all cook SO quickly. Just in 4 minutes!
Plus, peanut sauce I made, has all that tangy and sweet flavor with hint of spicy chilies yet I've used less oil, no fish-sauce and gluten-free Tamari Soy sauce.
Chili-Lime Peanut Sauce also makes a great salad dressing! Not thick one, but with some little liquid to thin it out and you have perfect dressing for your next Asian Lettuce Salad! Usually, the fresh batch of Peanut Sauce does not last very long, ever, in my home. I love helping myself with a spoon! :-) If I get a chance to save 1-2 tbsp, I use it for quick Peanut Salad Dressing. One dressing equals one dinner and one lunch salad! Who will ask for more?
You know, this recipe was sitting in my drafts for more than three weeks. (I know!! I'm crazy!) When I decided to post it today, every look at these pictures made me hungry. Since I already had planned dinner, I had to get up and eat some salted peanuts to help my cravings. ;-)
Decided!!! This is going to be in my next week's dinner menu, again! (I don't miss you Noodles and Company, no more!! just saying it.. )
Doesn’t this simple, scrumptious, and fast dinner looks addictive and restaurant quality? I promise, this will be the BEST 20 minutes, you will spend, to ditch the delivery!
And if you like to make-ahead like I do, then just 10-12 minutes and these Peanut Noodles will fly from kitchen to dinner table!!
Bonus! No need to stand in kitchen in scorching summer heat!!!
Have a great day friends! -Savita
PS: This Noodles are vegan and gluten free. However, feel free to add some grilled tofu or chicken to make a more substantial meal. You can also use Rice noodles if you can't find Buckwheat Soba Noodles.
Few more Asian Noodles recipes from my recipe repertoire.
Noodles with Chili-Lime Peanut Sauce
- Peanuts Sauce
- 2 tsp Sesame Oil (preferrably lite sesame oil)
- 2 tbsp Soy Sauce (or gluten free tamari sauce)
- 2 Garlic (cloves)
- 1 inch Ginger
- 2 tbsp Water
- 2 tbsp Lime (juice of 1 large lime)
- 2 tbsp Peanut Butter
- 1/4 tsp Red Pepper Flakes (or thai chili flakes)
- 1 tbsp Rice Vinegar
- 1 tbsp Sugar
- Noodles Bowl
- 90 Grams Buckwheat Soba Noodles (3.1 ounce)
- 1 Red Bell Pepper (sliced)
- 1 Cup Cherry Tomatoes (quatered)
- 2 Green Onion (thin sliced)
- 1 tbsp Canola Oil (or peanut oil)
- 1 Celery (stalk, thin sliced)
- For Serving
- Peanuts (crushed)
- 1-2 Lime (cut into wedges)
1. Process all ingredients for sauce, in food processor, with listed amount of water until smooth.2. Remove in a bowl and set aside. Sauce yields about 1/3 cup
3. Bring a pot or deep pan, full of water, to rolling boil. Add noodles and cook for 4-5 minutes or until noodles are cooked to your liking. (buckwheat noodles cook very quickly). Additional Notes: Also, always check package directions for cooking time.4. While noodles are boiling, slice all veggies and set aside. In pan, heat oil, add all sliced veggies and saute on high heat until crisp tender. (about 1-2 minutes).
5. Add buckwheat noodles, 1/4 cup peanut sauce (or more if you prefer), cherry tomatoes and let everything heat through (1 minute) Additional Notes: I took these pictures (3, 4, 5) for cooking just one serving, however, recipe is for two servings.6. Remove in two serving bowls, add crushed peanuts. Serve with lime wedges on side. Squeeze generous amount of lime juice (MUST) before eating! yumm!! enjoy!
Recipe doubles easily to make 4 or more servings!
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