These cold Peanut Noodles and summer are a perfect match. They are topped with cooling, crunchy veggies, and the peanut sauce is hands down the best you’ve ever had. Both the sauce and the noodles can be prepped the day before, which makes these peanut noodles a great option on the hot and lazy days of summer. Make a batch and take them to the beach, a picnic, or bbq!

Peanut Noodles Sauce

There are so many peanut sauces that are bland, or so sweet they could be a peanut butter cookie. Well, not this one! The secret is using actual peanuts, not just peanut butter. Frying them takes just a few minutes, and the difference will blow you away. Rich, peanutty goodness.

The sauce can last up to 5 days in the fridge. You can use any extra with grilled meats or as a dipping sauce for veggies… provided you don’t just eat it all with a spoon.

The Peanut Noodles Veggies

These peanut noodles are topped with so many fresh veggies, why it’s practically a salad! I officially give you permission to tell yourself that. I like to slice them into thin strips so they can twirl around my fork with the noodles. I like to prep them the day before so they are nice and cold.

I put all the julienned veggies on a plate, and the cilantro and scallions in a small bowl, cover them both with wrap, and keep them in the fridge until I make the noodles.

Finishing Peanut Noodles

You can use any long straight noodles, I used spaghetti here. But bucatini, linguini, or thin Shanghai noodles would work well too. Just cook according to package directions.

Toss the noodles with the sauce; be generous! Now it’s time to take out all your beautifully chopped veggies and assemble your peanut noodles.

Sprinkle the reserved chopped peanuts on top, and I like to serve with extra sauce on the side.

I hope you enjoy digging into these peanut noodles all summer long; I know we do! Please take a moment to let me know what you think of them; rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen. We love seeing your creations! And if you are noodleholic like I am, check out these popular recipes:

• Soba
• Noodle Salad
• Tarako Spaghetti

Peanut Noodles

• Author: Funky Asian Kitchen
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: serves 4
• Category: Main
• Cuisine: Pan-Asian

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Ingredients

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Peanut Sauce:

• 1 ¾ cups peanuts
• 1 cup neutral oil
• ⅓ cup rice wine vinegar
• ⅓ cup sugar
• 2 large cloves garlic minced
• 1 Tablespoon peeled and minced ginger
• 3 Tablespoons soy sauce
• 3 Tablespoons sriracha
• ¾ teaspoon salt
• ½ cup smooth natural peanut butter
• 1 Tablespoon sesame oil
• ½ cup water

For the Noodles:

• 1 pound thin shanghai noodles, 1 pound thin spaghetti, or really any straight noodle
• ½ english cucumber 
• 1 large carrot 
• 1 red pepper 
• 3 scallions
• ¼ bunch cilantro (about ½ cup)

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Instructions

Make the Peanut Sauce:

1. Place the peanuts in a medium skillet and cover with the oil. Place the pan over medium heat and toast the peanuts in oil for 5-8 minutes until they are a medium tan color. 
2. Take the pan off the heat and then strain the peanuts out with a slotted spoon or mesh strainer and set aside.
3. Cool the nuts and the oil to room temperature. Set aside ¼ cup of the peanuts for garnish.
4. Place the peanuts, ½ cup of the frying oil, rice vinegar, sugar, garlic, ginger, soy sauce, sriracha, salt, peanut butter, sesame oil, and water in a blender cup.
5. Blend until smooth.
6. The sauce should be thick and creamy like mayonnaise. If it seems too thick, add a little water until you have the right consistency. The sauce can be made ahead and stored in the fridge for 5 days. Let the sauce warm on the counter for 10 minutes and then stir well when ready to use.

Prep the vegetables: 

1. Cut the cucumber into 2 inch logs. Slice each cucumber log lengthwise. Then stack the slices and cut across them to create ¼ inch strips. Set aside on a plate. 
2. Peel the carrot and slice thinly on the bias. Stack the carrot slices and cut across them again to create ¼ inch strips. Set next to the cucumber. 
3. Cut the red pepper in half and scoop out the seeds. Cut the peppers into ¼ inch strips. Put onto the same plate with the other veggies. 
4. Wash and trim the scallions. Cut thinly and set aside on a small plate. Wash and chop the cilantro and put them on the same plate as the scallions. 
5. Set both plates, covered in plastic wrap, in the fridge until ready to use. Veggies can be prepped the day before.

Prepare the noodles:

1. Bring a large pot of water to a rolling boil. Cook noodles according to package instructions.
2. Drain under cool running water in a colander. Let the water drain and then shake the colander a couple of times to drain the remaining water. 
3. Put the noodles in a bowl and top with 1 ½ cups of sauce. Mix the noodles with the sauce until the noodles are evenly coated.
4. Separate the noodles into four separate serving bowls. (You can also make one large platter and share at the table.)
5. Evenly divide the vegetables on top of the noodles and then garnish with the peanuts, scallions, and cilantro.
6. Serve peanut noodles with extra sauce on the side.

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Notes

*Extra sauce can be used to top grilled meats or used as a dipping sauce for cut veggies.

Keywords: peanut noodles, sriracha, vegan, vegetarian, noodle bowls,

A big bowl of noodles is always a welcome sight. And Singapore Noodles are loaded with protein and veggies, plus it’s on the table fast. This next level stir fry dish hails from Cantonese restaurants in Hong Kong, so no one is exactly sure why they are called Singapore Noodles. But everyone agrees that they are delicious, so let’s get into it!

Singapore Noodles are ubiquitous at restaurants but that doesn’t mean you’re going to get a good bowl. Too often, the noodles are bland, dusty, and underwhelming. I know, I’m sad too when I get a bad batch. So today, I’m going to show you how they are meant to be: chock full of fresh ingredients, briny from the dried shrimp, and saturated with flavor. Are you with me?

The Noodles

Singapore Noodles have many different variations. There are vegetarian versions, some versions include scrambled eggs, and beef or ham instead of Chinese sausage. In fact, this is a great dish to make when you have some veggies you need to use up, so go ahead and whip up a batch with cabbage, snow peas, beansprouts, etc. But there’s two ingredients that are always used or it just isn’t Singapore noodles…curry powder and rice vermicelli. The rice noodles make this dish super quick, because they don’t even need to be cooked before going into the stir fry. They just get soaked in water while you prep everything else. And they have the delightfully springy texture that made this dish famous.

Singapore Noodles Stir Fry

This dish is a stir fry, so you need to have everything prepped and within reach of the stove.

Once you have everything prepped, including having the sauce ingredients measured out and close by, the cooking happens very quickly. Start with a hot pan, a large wok is great too, but I use a 12 inch skillet.

At home, I think a 12 inch skillet is a necessity, unless you usually cook for one. You need to have as much hot surface area as possible in order to actually get a stir fry. If you crowd everything in, you’re going to be steaming your ingredients and it just won’t be the same. I also encourage you to use high heat when stir frying. It’s better to get a little char (not all out burn) while constantly moving things around in your pan rather than letting them sit and cook on medium heat. You will notice much better flavor and texture. So get brave and crank up the heat. You can always turn it down 😉

Now your Singapore Noodles are ready to be plated, garnished, and devoured!

I know you’re going to love this fresh and fast take on Singapore Noodles. Please take a moment to let me know what you think by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

Singapore Noodles

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: serves 4
• Category: noodles
• Cuisine: Chinese

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Ingredients

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• 7 ounces dried rice vermicelli
• 3 Tablespoons neutral oil
• ½ red pepper
• ½ large yellow onion
• 1 ounce dried shrimp (¼ cup)
• 8 ounces ground chicken 
• 2 links chinese sausage
• 8 pieces shrimp (I used 21/25 “large” size)
• 3 cloves garlic minced
• 1 Tablespoon mild curry powder
• 1 ½ cup chicken broth
• 2 Tablespoons oyster sauce
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• 2 scallions, trimmed and cut into 2 inch pieces

Garnish:

• 3 Tablespoons chopped cilantro
• 3 Tablespoons fried shallots

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Instructions

1. Soak the rice vermicelli in cool water for 15 minutes. Drain and set aside.
2. Cut the red pepper into thin slices and set aside.
3. Cut the onion into thin slices and set aside.
4. Cut the Chinese sausage on an angle into thin slices and set aside.
5. Heat a large 12 inch skillet over medium high heat. Add the oil and swirl to coat the pan.
6. Add the chicken and cook for 1 minute without stirring. Then break up the meat and continue to cook for another minute. Raise the heat to high and add the dried shrimp, onion, peppers, and garlic. Stir fry for 2 minutes, constantly moving things in the pan.
7. Next add the chinese sausage and curry powder. Continue to stir fry for another minute.
8. Add the oyster sauce, salt, pepper, and chicken stock and stir to combine. 
9. Add the shrimp.
10. Add the noodles and cook for about 3 minutes until the noodles are cooked and springy and the liquid has evaporated. (You can toggle between medium high and high heat if you notice ingredients starting to burn).
11. Add the scallions and use a pair of tongs to mix into the noodles.
12. Pile the Singapore noodles onto a platter and serve topped with cilantro and fried shallots.

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Notes

*Singapore noodles is not usually a spicy dish but you can feel free to substitute spicy curry powder or even add some crushed chili flakes with the curry powder to give it a kick.

 *It is difficult to mix ingredients into long noodles evenly, so I don’t bother. Just make sure to stir the noodles and ingredients often as you cook, so everything is cooked evenly. 

*When piling the noodles onto the serving platter, I like to layer it, scooping the noodles, then some of the meat and veg, then some more noodles, until you’ve stacked it all on the platter. This way you get a nice mix of ingredients from the top to the bottom of the platter.

Keywords: noodles, curry, shrimp, chinese sausage, chicken, singapore noodles