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Indonesian Noodles with Peanut Sauce

What you need: 

1 lb rice sticks (or rice vermicelli)
1 1/2 tablespoons peanut or canola oil
1 large red bell pepper, seeded and chopped fine
1 Serrano or other hot chili, seeded and minced
3 large cloves of garlic, minced
2 tablespoons gingerroot minced or finely grated
3/4 cup chunky peanut butter (organic is best)
1/2 cup hot water
6 tablespoons ketjap manis (or 6 tablespoons soy sauce with 2 tablespoons brown sugar)
4 tablespoons lime juice (about one lime)
8-10 scallions, chopped
4 tablespoons minced cilantro (or Thai basil if you can get it)
a couple heads worth of broccoli florets, blanched

What you do: 

In a large sauce pan, place the rice sticks in boiling water and cook for 3 to 5 minutes--until al dente. Drain and set aside.
In a saucepan, heat the peanut oil. Add the peppers, garlic and ginger. Whisk in the peanut butter, water, ketjap manis, and lime juice. Bring the sauce to a simmer, stirring frequently. Remove from the heat and add the scallions and cilantro.
Place the noodles on serving plates and spoon the peanut sauce over the top.
Garnish with broccoli florets.
Sometimes I will also add some baked tofu or vegetables other than broccoli to this dish. It makes great leftovers, so be sure to put some aside for lunch the next day. Enjoy!

Preparation Time: 
45 minutes
Cooking Time: 
Recipe Category: 


My husband loved it, it's a new  recipe welcome in the family  :)  i used coconut oil instead, is what i had also used 7 tbsp braggs aminos and a little bit more water,  is perfect. 


Delicious!  This dish has a great depth of flavor and the red and green veggies are beautiful against the sauce. 
I ate some later and like it just as well cold.  Made ahead of time, it would be a hit as a cold noodle salad.  Thanks so much for the recipe. :D


This recipe was great!  No-one in my house even complained that there wasn't any meat in it! 
Next time i'm going to add some tofu, and other veg, i think - sounds like an excellent addition. 


For those interested in what ketjap manis is (I never heard of it before)...I did a quick search...and found this...

kecap manis; ketjap manis

An intensely dark brown, syrupy-thick Indonesian sauce similar to, but with a sweeter, more complex flavor than, SOY SAUCE. Kecap manis is sweetened with palm sugar (see  JAGGERY) and seasoned with various ingredients, which generally include garlic and STAR ANISE. It's used in MARINADES, as a flavoring in various Indonesian dishes and as a condiment. Kecap manis can be found in Asian markets. Store indefinitely in a cool, dry place.

Now I'll have to go "git" me some... :)


This recipe was wonderful.  I think this is the best peanut sauce I've made from this site.  And like the recipe says, it is wonderful for leftovers!  I added some extra veggies--cauliflower and carrots.  Very filling and not too rich.  Make this asap!  Oh and next time I will add two serrano peppers like the last reviewer.  I couldn't taste the spice with one. 


This was yummy! I added two serrano peppers and a few less green onions.  Oh, and fried some tofu in a little peanut oil.  Once the sauce was ready, I added the fried tofu back in to warm-up.  We'll make this one again and again!

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