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Kids Choice Yummy Peanut Noodles

What you need: 

8 ounces soba or udon noodles
1/4 cup warm water
4 tablespoons smooth, natural-style peanut butter
3 tablespoons low-sodium soy sauce or tamari
1 clove garlic, finely chopped
2 teaspoons fresh ginger, chopped
1 1/2 tablespoons dark sesame oil
1 tablespoon rice vinegar or apple cider vinegar
2 teaspoons natural sugar
pinch cayenne, optional
vegetables, to serve
(I like mung bean sprouts, cucumbers, red bell pepper, snow peas, carrots, broccoli florets, green peas, and scallions)

What you do: 

1. In a pot of boiling water, cook the noodles according to package directions until tender. Drain them, and rinse with cold water.
2. For sauce, whisk or blend together the warm water, peanut butter, soy sauce/tamari, garlic, ginger, sesame oil, vinegar, sugar, and cayenne, if using.
3. Prepare any vegetables you plan on using. Transfer the noodles to a serving bowl, and toss them with the sauce. It's best to toss the noodles with the peanut sauce right before serving, so the sauce doesn't get absorbed by the noodles.
4. Stir in the vegetables or serve the veggies on the side. Serve at room temperature or cold.
If I put this meal in my children's lunchboxes, I usually put the sauce in a separate, small container so they can mix it with the noodles at lunchtime. ou can vary the amount of water depending on how thick you want the sauce. Use whatever vegetables appeal most to you.
Source of recipe: 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.)

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes


This was really nice :) I didn't add the sugar because I forgot, but I thought the flavour was great without it anyway. Served this with hokkien noodles with carrot, broccoli and snow peas. Also we ate it hot - we're just not a fan of eating food that's cold or at room temperature. Really tasty meal - will make again! :D


;)b So quick and so satisfying. I made this with apple cider vinegar, agave, almond butter and peas, on top of rice vermicelli. My four year old daughter said, "Didn't you know that fresh garlic is a little bit too spicy Mom?". She still ate it all up and had seconds. She even commented how fast it was to make, (she helped), as well as how yummy it is.  Next time I'll either blend it so there are no pieces of it, roast the garlic, or just add powdered.


Okay! So I've made this sauce twice, eaten it several different ways...

The first several times I ate it, I heated it up, not realizing that the recipe suggested eating it at room temp or cold.  This is definitely best cold or at room temp like the recipe says!  It is great warm too... but it seems to kill the flavor a bit, and the creaminess of the sauce.

I use crunchy PB instead and I do not use a blender like the recipe suggests, because I like to keep all the little nuts in tact.  Also, I found that when I blended it the first time I made it, it seemed to really kill the potent ginger and garlic flavors.  Keeping them in tact, mined and just whisked into the sauce is far better imo.

I didn't have low sodium soy sauce so I used regular, turned out fine.  Used apple cider vinegar...

I experimented using brown sugar, regular natural turbinado, and maple syrup.  I think a combination of turbinado and syrup is best.

Other than that though, the recipe is pretty much perfect as is... I thought about messing with it more, but I think that would just ruin it!

AND I found vegan soba noodles (still really damn upset about my first experience :(  I almost cried...) and it tasted fantastic with those!  Definitely better than the angel hair I tried out haha.

I liked it with broccoli, carrots, and pea pods with some red pepper flakes on top along with some siracha hot sauce!

will post pics soon!


This was pretty good.  I liked it, my mom LOVED it. 

A few things.
I used crunchy peanut butter instead of smooth, and I used a bit more than it called for, but that made it much more potent in PB flavor so it required a little more sweetness, and a bit more sour-- so I later added some maple syrup and lemon juice which made it taste much much better in my opinion.  I didn't have low sodium soy sauce so I cut back to only 2 tbsp like someone previously suggested, though I'm thinking cutting back on that might have been part of the issue I had with it.  It was good, like I said, but there definitely were adjustments to be made, which was probably my fault.  Definitely a good base recipe though, that I am going to make again tomorrow and try it with more soy sauce, lemon juice, less PB--

Then... I did something really dumb and bought soba noodles without looking at the ingredients because it just didn't even cross my mind.  After I ate a crapload of this, I realized that it was really absent minded of me to not have even paid any mind to the ingredients on the box of noodles... so I went back and looked and they fricken contained egg whites  >:( <insert pukey face here>

I was so mad at myself. 

Anyway.  I gave the noodles to my dad and at the leftover sauce with angel hair pasta.

I served this with steamed pea pods, broccoli, cauliflower, and carrots.  great combo of veggies! --- I also, sprinkled some chopped cilantro on for garnish which was very de-lish and added some crushed red pepper flakes too!

I will make this again, with the adjustments and give another review :P


Just made this with some rice and some carrots, brocoli and yummy!  I also used 2 Tbs of regular soy sauce and it came out fine.  I sweetened it with agave necter and used powdered ginger.  Yummy!


yum! this was soooo good! I made this for lunch for myself so i just used a pack of ramen noodles. I believe my mother and i will be fighting over the leftover sauce. Thanks so much for the recipe!  ;)b


LOVE THIS DISH! This is going to be a regular in my menu. Even my husband like it! And it's been hard finding dishes that he likes!


i make this fairly often, i'll make a double batch of the sauce and save it in a tupperware for later in the week. then when im lazy i can just make fresh pasta and add the sauce! i use whole wheat spaghetti broken in half.


Oh! Add lime juice over it before serving!!!
It completes it  ;)b


Mmm. Just made this.

Cheap, fast, and easy.

And delicious!



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