Best 5 Sweet And Spicy Peanut Noodles For Two Recipes

20 MINUTE SWEET AND SPICY NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
• Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, and red pepper flakes.
• A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn't burn! Add sauce and stir.
• When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
• Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SWEET AND SPICY PEANUT NOODLES (FOR TWO)

Steps:

• 1. While linguine is cooking, in a small saucepan over medium heat, add sesame oil, garlic and ginger and cook, stirring, for 1 minute.
• 2. Add peanut butter, soy sauce, hoisin, brown sugar, vinegar, sambal and coconut milk. Cook and stir until sauce is well combined and thickened, about 4 minutes.
• 3. Add more coconut milk to make to your desired consistency and adjust seasonings, then add some of the green onions and pasta and toss.
• 4. Allow to come to room temperature, then sprinkle with remaining green onions and crushed peanuts and serve.

SPICY THAI PEANUT NOODLES

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

SWEET & SPICY PEANUTS

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.