The only peanut noodle recipe you’ll ever need!
I don’t say things like this lightly.
One pro of the pandemic is that I’ve had a number of vegan cookbooks on my list to check out at bookstores. At some point in early 2021, I realized I might be able to borrow some of these at the library, and that’s what I did! I found both of Chloe Coscarelli‘s cookbooks and copied the recipes I would most likely make. This recipe is the first one of hers I’m sharing from Chloe’s Kitchen and it appears in a few places online already.
What I love about Chloe’s recipes is that they’re SO EASY to make. There aren’t a million ingredients that you don’t already have in your pantry, and judging by this recipe, her dishes are just as good as what you can get at a restaurant. I made these noodles in the spring, so I had to wait a few months before fall came around to share it with you and add it to my roster, but trust me—the wait is worth it!
Chloe also says right off the bat at the start: “This is my favorite recipe in the book. Super creamy, slightly sweet, and subtly spicy—noodle nirvana.” I agree!
1 pound brown rice noodles
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce
1/2 cup peanut butter, chunky or creamy
1 tbsp chili garlic sauce
1 tsp grated fresh ginger
3 cloves garlic, minced
2 tbsp lime juice (1 lime)
1 tbsp toasted sesame oil
3 scallions, trimmed and thinly sliced
2 carrots, peeled and shredded
2 tbsp roughly chopped fresh cilantro, for garnish (or to taste)
Optional: 1/2 c peanuts, roughly chopped, for garnish
Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens. Remove from heat and mix in lime juice and sesame oil.
Toss hot noodles with the sauce, scallions, and carrots. Garnish with cilantro and peanuts if desired, and serve. Any leftovers can be served warm or cold the next day for a delicious lunch. Serves 4 to 6 (5 to 7 with my portion size!).
- I added 1 1/2 tsp to boiling water for about 375g of noodles (3/4 pounds).
- I prefer to use smooth, unsalted peanut butter. Go chunky if you like more peanuts, but make sure you use unsalted.
- Do not skip the chili garlic sauce as this is what gives the noodles a kick. Add more or less according to your heat tolerance.
- Both times I made this, I didn’t toast the sesame oil (ain’t got time for that) but I bet if you did it’d set this dish over the edge!
- In the photo, I sliced the carrots thinly but next time I would shred the carrots with a grater for less texture.
- I skipped the peanuts since I’m sensitive, but the dish is still damn good without them!
- For extra protein, I’d chop up to 350 g tofu in really small cubes and pan fry them until they get a bit crispy, then add to the noodles with the scallions and carrots.
- I just learned scallions are younger than green onions, which I used both times I made this. But I can’t tell the difference!
Have you ever made these peanutty perfection noodles? Comment below!
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