Spiced Ginger Peanut Noodles with Spring Onion

Quick and easy Thai-inspired rice noodles tossed in a flavorful spiced peanut sauce, perfect for a light lunch or a side dish. Delicious served hot or cold.

Prep Time

15 minutes

Total Time

30 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.10/serving

Season:

🌸 Spring

Meal Type:

Lunch•Side Dish

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Cooking Style:

Quick & Easy

Mood:

Healthy•Spicy

Ingredients

Servings

200gRice Noodles(Dried, thin rice noodles (vermicelli or rice stick noodles work well))

£1.50

4stalksSpring Onions(Thinly sliced, green parts only)

£0.75

0.5cupPeanut Butter(Creamy or crunchy, your preference)

£0.80

3tablespoonsSoy Sauce(Low sodium recommended)

£0.20

2tablespoonsRice Vinegar

£0.30

1tablespoonHoney(Or maple syrup/agave for vegan)

£0.25

1tablespoonGinger(Freshly grated)

£0.20

2clovesGarlic(Minced)

£0.15

1teaspoonsSriracha(Adjust to taste for spiciness)

£0.10

1teaspoonSesame Oil

£0.15

2tablespoonsWater(To thin the sauce if needed)

Total Cost

£4.40

£1.10 per serving

Instructions

1.
Cook the rice noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
2.
While the noodles are cooking, prepare the peanut sauce. In a small saucepan or microwave-safe bowl, combine peanut butter, soy sauce, rice vinegar, honey (or maple syrup/agave), grated ginger, minced garlic, sriracha, and sesame oil.
3.
If using a saucepan, heat the sauce over low heat, stirring constantly until smooth and well combined. If using a microwave, heat in 30-second intervals, stirring in between, until smooth and well combined. Add water, 1 tablespoon at a time, to thin the sauce to your desired consistency.
4.
In a large bowl, combine the cooked rice noodles, spiced peanut sauce, and sliced spring onions. Toss well to coat.
5.
Serve immediately, or chill for later. Garnish with extra spring onions or sesame seeds, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (220g)

485 kcal / 2029 kJ

Carbs

48g

18% of RDA

Fat

27g

39% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

11 g

12% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Add shredded carrots, cucumber, or bell peppers for extra vegetables.

For a protein boost, add tofu, edamame, or shredded chicken.

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of sriracha to your preferred level of spiciness.

Cooking Equipment

Large Pot

Small Saucepan or Microwave-safe Bowl

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Spiced Ginger Peanut Noodles with Spring Onion

Ingredients

Instructions