Spicy Peanut Noodles

serves 4

20 minutes prep time

By Sarah Wilson, categorized in Lunch & dinner

Spicy Peanut Noodles

Quick, tasty and perfect for a weeknight dish with leftovers for lunch the next day #2in1


Peanut sauce:

60 g peanut butter

1 garlic clove

1 Tbsp grated ginger

2 Tbsp maple syrup

Juice 1 lime

1 Tbsp toasted sesame oil

1 Tbsp sriracha

2 Tbsp apple cider vinegar

60 mL tamari


Stir fry:

450 g vermicelli noodles

1 Tbsp toasted sesame pol

2 carrots cut into thin strips

1 red pepper cut into thin strips

2 bok choy sliced

¼ red cabbage thinly sliced

1 large onion diced

60 g crushed peanuts

Handful fresh coriander


  1. Combine all ingredients for the peanut sauce in a blender, and process until smooth – set aside.
  2. Cook the noodles according to the pack.
  3. Heat a wok or large frying pan over a medium-high heat. Add the oil and onions, cooking until they start to turn translucent.
  4. Add the carrots and red pepper, sauté for 1 minute.
  5. Add the cabbage and bok choy. Cook until just tender.
  6. Remove from the heat and stir in the noodles.
  7. Add the peanut sauce and stir until evenly incorporated. Top with crushed peanuts and fresh coriander.