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TAKEOUT SPICY PEANUT NOODLES - Yang-Yang Chen, NYTW Producing Associate

"A staple in my house! Great for potlucks and take-to-work lunches. Keeps in fridge (and gets tastier!) for up to 4 days."
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese


  • Blender or Food Processor


  • 1 lb Rice Noodles (or spaghetti, linguini, bucatini)
  • 1/3 cup Carrot (cut in thin matchsticks)


  • 2/3 cup Peanut Butter (non-natural is best)
  • 1/4 cup Soy Sauce
  • 1/4 cup Vinegar (white wine or rice vinegar is best)
  • 1/4 cup Peanut or Grapeseed Oil
  • 1/4 cup No-Skin Peanuts, chopped
  • 3 tbsp Dark Brown Sugar, packed
  • 3 tbsp Sesame Seeds, toasted
  • 4 tsp Chili Garlic Sauce
  • 2 tsp Sesame Oil
  • 3 Garlic Cloves
  • 2 in Piece of Ginger, peeled


  • Scallions


  • In a large pot, boil water and cook noodles according to box directions. When cooked, drain well and allow to cool in non-metal bowl, stirring every so often.
    If using rice noodles, rinse a bit with cold water. 
  • Meanwhile, combine all other ingredients - except carrots - with 3/4 cup of tap water in a blender and blend to smooth. Taste and adjust as desired (see note). 
  • Pour sauce over cooled noodles - it will look way too runny and saucy for the volume of noodles but rest assured it'll absorb! Gently mix in carrots. 
  • Cover and keep in fridge for at least an hour, stirring and tasting every so often. When serving, shower each serving with chopped scallions, peanuts & sesame seeds.


"Taste sauce in blender and adjust as desired: For more heat, add some red chili flake or squirt of sriracha; for more savory, add bit more soy and couple grinds of sea salt; for more brightness, add touch of vinegar."
Keyword Dairy-free, Gluten-free, Vegan