Can peanut butter noodles recipe be made vegan?

Yes, simply skip any egg topping and check the label of both the peanut butter and chilli sauce brands to see if they contain honey or dairy additives. Then you can easily have a vegan dish.

How do I make peanut butter noodles less spicy?

Reduce the chilli sauce and chilli flakes, and add a bit more jaggery or brown sugar so the sauce leans toward sweet and nutty rather than fiery.

Which noodles work best for this recipe?

Yippee noodles are perfect for this recipe, but if you want to try variations, use other instant ramen or hakka noodles with the same sauce.

How do I store leftover peanut butter noodles?

Refrigerate the cooled dish in an airtight container for up to 2 days. The sauce might solidify, so before eating, loosen it with some hot water and reheat it in a pan.

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Peanut Butter Noodles

Asian

Easy

Main Course

Written by

Neelanjana Mondal

Copy Writer

Peanut Butter Noodles
Recipe: Easy 10-Minute Spicy Yippee Noodles

Name: ~Peanut Butter Noodles~ Recipe: Easy 10-Minute Spicy Yippee Noodles
Total time: 25 min
Yield: 1
Cuisine: Asian
Ingredients: 2 packs Yippee noodles (masala tastemaker set aside or discarded); for boiling Water; 1 tsp Oil (to prevent sticking); 1 tbsp Sesame oil or any neutral oil (For the peanut butter sauce); 3 Garlic cloves (finely chopped); 1 tsp Ginger (grated); 3 tbsp Creamy peanut butter (unsalted, if available); 2 tbsp Soy sauce; 1 tsp Rice vinegar or regular vinegar; 1-2 tsp Red chilli sauce or sriracha (adjust to taste); ½ tsp Red chilli flakes; 1 tsp Jaggery or brown sugar; ¼ to ½ cup Hot water (to loosen the sauce); to taste Salt; 2 tbsp Crushed roasted peanuts (To garnish); 2 tbsp Spring onions (chopped); a pinch Red chilli flakes

25 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

This spicy peanut butter noodles recipe takes two quite common, most-turned-to ingredients, as per trends, and mixes them up in a bowl. Take your pack of favourite Yippee Noodles and cook as usual, discarding the tastemaker or setting it aside for another use. The typical noodles used in such dishes might not be as springy as those in this instant ramen recipe, and they have a more delightful bite. The noodles are coated in a glossy, nutty sauce featuring peanut butter, garlic, soy sauce and a good amount of red chilli. The noodle bowl sits somewhere between a Southeast Asian street-stall noodle bowl and a late-night hostel-room fix, and it works equally well as a filling lunch or a quick weeknight dinner when the fridge has barely anything scrumptious to look forward to or fix. This pairing idea of noodles with a peanut-based sauce is associated with Southeast Asian street food, where crushed or ground peanuts are mixed into savoury sauces for dishes served alongside noodles and rice. Peanut butter itself is also a good protein source for a vegetarian diet, packing roughly 25 grams of protein per 100 grams, which is higher than most commonly used pulses, and also bringing in healthy fats.

Ingredients

UNITSIngredients

2 packsYippee noodles (masala tastemaker set aside or discarded)

for boilingWater

1 tsp Oil (to prevent sticking)

1 tbspSesame oil or any neutral oil (For the peanut butter sauce)

3Garlic cloves (finely chopped)

1 tspGinger (grated)

3 tbspCreamy peanut butter (unsalted, if available)

2 tbspSoy sauce

1 tspRice vinegar or regular vinegar

1-2 tsp Red chilli sauce or sriracha (adjust to taste)

½ tspRed chilli flakes

1 tspJaggery or brown sugar

¼ to ½ cupHot water (to loosen the sauce)

to tasteSalt

2 tbspCrushed roasted peanuts (To garnish)

2 tbspSpring onions (chopped)

a pinchRed chilli flakes