Spicy and creamy chili peanut noodles 🍜

Ingredients

• 200 g Dry Wheat Noodles (any thin Asian noodle such as lo mein or spaghetti)
• 2 Tbsp Peanut Butter (smooth, unsweetened)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 Tbsp Granulated Sugar (balances saltiness)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 3 Tbsp Hot Water (just boiled)
• 2 Scallions (thinly sliced)
• 2 Tbsp Fresh Cilantro (chopped)

Instructions

1. Cook the Noodles

   Bring a large pot of water to a rolling boil, add the dry noodles and cook according to the package directions, usually 6‑8 minutes, until al dente.

   Time: PT8M

   Temperature: 212°F

2. Rinse and Drain

   Drain the noodles in a colander and briefly rinse under cold running water to stop cooking and keep the texture chewy.

   Time: PT1M

3. Prepare the Peanut Sauce

   In a mixing bowl combine peanut butter, soy sauce, sugar, sesame oil, chili flakes and hot water. Whisk until the mixture is smooth and creamy.

   Time: PT3M

4. Toss Noodles with Sauce

   Add the drained noodles to the bowl of sauce. Toss with the whisk or spoon until every strand is evenly coated.

   Time: PT2M

5. Garnish and Serve

   Transfer the coated noodles to a serving bowl, sprinkle chopped scallions and cilantro on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

55g

Fat

15g

Fiber

3g