Chinese Noodles with Peanut Sauce
Servings: 6 people
Calories: 442kcal
This Chinese Noodles with Peanut Sauce recipe is so comforting and easy to make. Wonderful served warm or cold, you can't go wrong here. Make the sauce up to a week in advance! Delicious!
Print Recipe
Equipment
- 1 Food processor or bowl with whisk
Ingredients
- 12 oz Chinese egg noodles
- 1 cup peanut butter smooth and creamy style
- ⅓ cup honey
- ¼ cup soy sauce
- 3 tablespoon rice vinegar
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- 1 tablespoon lime juice from 1 fresh lime
- 2 teaspoon chili flavored oil more, if desired
- 1 tablespoon sesame oil
- ½ cup noodle water
- 2 tablespoon scallions thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Bring a large pot of water to a boil.
- Cook noodles according to package instructions and then drain, but save a couple of cups of the noodle water (don't forget to do this!).12 oz Chinese egg noodles
- Blend all ingredients except noodles, scallions, and sesame seeds in a food processor or blender until smooth. Set aside.1 cup peanut butter, ⅓ cup honey, ¼ cup soy sauce, 3 tablespoon rice vinegar, 1 tablespoon fresh ginger, 1 tablespoon garlic, 1 tablespoon lime juice, 2 teaspoon chili flavored oil, 1 tablespoon sesame oil, ½ cup noodle water
- Add the noodles to a large bowl and then toss with the sauce.
- Serve hot or at room temperature.
- Garnish with scallions, sesame seeds, and extra chili oil (if desired).2 tablespoon scallions, 1 tablespoon toasted sesame seeds
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Be sure to hold on to a cup to 2 cups of the noodle water. You'll want to thin the sauce with it. We typically add ½ cup to the peanut butter mixture, but you may want to add more, for a thinner sauce, or less for a thicker sauce. The thicker the sauce, the "gummier" the pasta will get as it rests.
If you don't have a food processor, you can bring the sauce together in a large bowl with a large whisk and some elbow grease. Whisk until smooth and creamy.
The sauce can be made 24 hours in advance. Bring to room temperature before tossing with the noodles, or you can gently warm on the stove over medium-low heat.
Leftovers will keep covered in the fridge (or on the counter) for up to 3 to 5 days.
Nutrition
Calories: 442kcal | Carbohydrates: 45g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 823mg | Potassium: 292mg | Fiber: 3g | Sugar: 21g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg