I’ve been wanting to make peanut noodles for awhile now, but Matt always eats all the peanut butter I can’t seem to keep peanut butter in the house. It was my lucky day yesterday when I noticed that there was actually some left in the bottom of the jar.

I started with a recipe from Smitten Kitchen for the peanut sauce. I was feeling lazy though, so I omitted the ginger and garlic. I also used some sambal oleek for heat.

Almost any type of noodle would work in this recipe, but I went with brown rice noodles. I absolutely love the texture of rice noodles, so I was excited when I found you can buy brown rice noodles that are healthier and taste just about the same.

I blanched some asparagus to amp up the health factor and provide a crisp texture. Cilantro and scallions also freshened up the creamy peanut sauce.

And to top it off? An egg, of course. I went with a soft-boiled egg this time. You can probably tell it was my first time ever making soft-boiled eggs because I totally butchered them when trying to peel. It might not look beautiful, but it was delicious.

Spicy Peanut Noodles with Asparagus and a Soft Boiled Egg
Sauce recipe adapted from Smitten Kitchen, Egg recipe from New York Times, Serves 2 with leftover sauce

For the peanut sauce:

  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/3 cup warm water
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons Asian toasted sesame oil
  • 1 tablespoon honey
  • 2-3 tsp. sambal oelek

For the noodles:

  • 4 oz. dried brown rice noodles
  • 1 scallion, thinly sliced
  • Handful of fresh cilantro, chopped
  • 2 eggs
  • 1/2 bunch of asparagus, cut into 1 inch pieces

Mix the peanut sauce ingredients with a whisk or in a blender until smooth. Thin with additional water if necessary.

Cook the noodles according to package directions and rinse with cold water when finished. Meanwhile, blanch the asparagus for 1 – 1.5 minutes and shock in ice water.

To cook the eggs, place them in a small saucepan and cover with lukewarm water. Bring the water just to a boil and turn off hte heat. Cover the pan and let them sit for exactly two minutes. Run cold water over the eggs for about 30 minutes before peeling them.

To assemble the dish, mix the noodles with the asparagus, cilantro, and scallions. Dress with the peanut sauce to taste and top with a sliced soft boiled egg.

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