Ingredients
- 8 oz dry knife-cut noodles (or any noodles of choice)
- 1/4 cup peanut butter (creamy or crunchy)
- 2 cloves garlic, grated (about 2 tsp)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil (adjust to taste)
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 tbsp honey
- 1/4 cup hot noodle water
- Chopped cilantro and green onion, for garnish
Instructions
- Bring a medium pot of water to a boil and cook noodles according to package directions. Reserve 1/4 cup of noodle water before draining.
- In a mixing bowl, combine peanut butter, garlic, soy sauce, rice vinegar, chili oil, gochugaru, and honey. Whisk until smooth.
- Gradually add hot noodle water to the sauce and mix until creamy and desired consistency is reached.
- Toss cooked noodles in the sauce until fully coated.
- Divide into bowls and garnish with chopped cilantro and green onion. Serve immediately.
Notes
- Adjust chili oil and gochugaru for preferred spice level.
- Add protein like tofu, chicken, or beef for a fuller meal.
- Include stir-fried vegetables like bell peppers or broccoli for added nutrition.
- Use maple syrup or agave instead of honey for a vegan version.
- Swap soy sauce with tamari or coconut aminos for gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
