Spicy Peanut Noodles with Snow Peas, Pea Tips & Garlic Peanuts

Spicy Peanut Noodles

with Snow Peas, Pea Tips & Garlic Peanuts

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 775 Cals/serving

For dinner tonight, we’re adding a few seasonal, sophisticated touches to classic Southeast Asian peanut noodles. Sautéed snow peas and pea tips, the tasty leaves of the pea plant, balance the spicy, nutty and sweet sauce with their delightfully fresh flavor. (The sauce owes its plesant heat to sambal oelek, an Indonesian red chile paste.) For gorgeous color, we’re using specialty noodles made from black rice flour. And we’re garnishing them with crunchy peanuts sautéed with garlic.

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Cook the noodles:
2 Cook the noodles:

Add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Wipe out the pot.

Make the garlic peanuts:
3 Make the garlic peanuts:

In the pot used to cook the noodles, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and peanuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate. Wipe out the pot.

Make the peanut sauce:
4 Make the peanut sauce:

In a medium bowl, combine the peanut butter, soy glaze, vinegar, 2 tablespoons of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until smooth; season with salt and pepper to taste.

Cook the vegetables:
5 Cook the vegetables:

In the pot used to make the garlic peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the snow peas and pea tips; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the pea tips have wilted. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Off the heat, add the cooked noodles and peanut sauce to the pot of cooked vegetables. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the garlic peanuts and green tops of the scallions. Enjoy!

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2 Cook the noodles:

Add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Wipe out the pot.

Cook the noodles:
Make the garlic peanuts:
3 Make the garlic peanuts:

In the pot used to cook the noodles, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and peanuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate. Wipe out the pot.

4 Make the peanut sauce:

In a medium bowl, combine the peanut butter, soy glaze, vinegar, 2 tablespoons of water and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until smooth; season with salt and pepper to taste.

Make the peanut sauce:
Cook the vegetables:
5 Cook the vegetables:

In the pot used to make the garlic peanuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the snow peas and pea tips; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the pea tips have wilted. Remove from heat.

6 Finish & plate your dish:

Off the heat, add the cooked noodles and peanut sauce to the pot of cooked vegetables. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the garlic peanuts and green tops of the scallions. Enjoy!