Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Susan, 01/10/04
Kids Choice Yummy Peanut NoodlesIngredients (use vegan versions): 8 oz. soba or udon noodles
1/4 cup warm water
4 tablespoon smooth, natural-style peanut butter
3 tablespoon low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoon fresh ginger, chopped
1 1/2 tablespoon dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoon natural sugar
Pinch of cayenne (optional)
Vegetables (any combination of the following): mung bean sprouts, cucumbers (peeled, seeded, and sliced into half-moons), red bell pepper (chopped or cut into thin strips), snow peas (whole or cut in half), carrots (chopped or julienned), broccoli florets (lightly steamed), frozen green peas (thawed), scallions (thinly sliced)
Directions:My kids are crazy about the peanut noodles on the buffet at our local natural food store. I've tried many different peanut noodle recipes, each of which caused them to turn up their nose. Finally I came up with this recipe, which they both eat enthusiastically! (I think the fresh ginger is key.) You can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you. Bean sprouts, cucumbers, broccoli (sometimes), and snow peas go over especially well with my picky eaters.
In a pot of boiling water, cook the noodles until tender. Drain them, and rinse with cold water.
Make the peanut sauce by whisking together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne. I prefer to mix the ingredients in a blender so comes out extra smooth and creamy, but mixing by hand will work, too.
Prepare any vegetables you plan on using.
Transfer the noodles to a serving bowl, and toss them with the sauce (see note, below). Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
Note: Its best to toss the noodles with the peanut sauce right before serving so the sauce doesn't get absorbed by the noodles. If I put this meal in my childrens lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime.
Makes: 6 servings, Preparation time: 20 minutes, Cooking time: 20 minutes
I make this for college students (self included) and it is a BIG hit. Sometimes I add some tahini because they like it really saucy, and I use chili oil instead of cayenne to make up for not having any sesame oil. I've experiemented with noodles and I like the shorter, flat noodles called wide lo mein. Thanks!
Archived comment by: midapay
i made this yesterday, it turned out very well, i was impressed. i found the noodles needed a bit of salt though. i LOVED the peanut sauce, will definitely make it again.
Archived comment by: girlnextdoor
This sauce is AWESOME! I made it for a small dinner party. we used the little spiral wheat noodles, and it was great! I didn't add sugar to the sauce, it didn't seem to need it. Also, I diced up red, yellow, & green pepper, green onion, carrots, and frozen green peas. It was beautiful and very tasty. Even the 2 & 1/2 year old loved it. yummmmm!
Archived comment by: ttaarraa
Very good! I don't usually measure when I make my own peanut sauce, but I thought I'd try this one, sticking fairly closely to the recipe, to see how it turned out. The only things I changed were to double the ginger, reduce the sodium to 2T regular (not low sodium) soy sauce, reduced the dark sesame oil to 1T, and sub regular linguine noodles for the soba. I used a frozen blend of the following: edamame, carrots, green beans, asparagus, peas, broccoli, and cauliflower. This tastes really fresh and wonderful. I usually cook peanut sauce, and in this uncooked version, you can really get the bite of the ginger and garlic--which I love!
Archived comment by: willwolf
Not just for kids, great for grown-ups too! This turned out great. I added some Soy Boy brand Tofu Lin and some crushed peanuts. Delicious!
Archived comment by: arivera
Thank you for posting this recipe. I've been looking for something like this and it sounds wonderful. Will try it soon.
Archived comment by: inanna
I have a question. This recipe says Prepare vegetables. Does that mean stir-fry them, or are they supposed to be raw? I plan on making this tonight. It sounds so yummy. Thank you.
Archived comment by: inanna
These sure were yummy. We really enjoyed these refreshing noodles with their delicious peanut sauce and crunchy veggies. At first I didn't realize it was supposed to be served cold or room temperature. But I followed the directions and they were super. I think they would be great to serve as a salad alongside a entree. Anyway, I made them with carrots, red pepper and snow peas, and I used natural style crunchy peanut butter; the extra crunch was great. Thanks so much for the recipe.
Archived comment by: inanna
This was fantastic! My mom loved it, too. Its very satisfying and great left over! I had the leftovers for breakfast the next day :] I also added some hot sauce to it :d
Archived comment by: panda-chan
Thank you... from two peanut lovers! delicious!!!!!! ^________^
Archived comment by: ladywyntir
