Sweet and Spicy Peanut Noodles

Wow –  I can’t believe its almost August. Summer is not over yet I still feel like its slipping away from me. Chris and I spent this past weekend on a houseboat in Lake Shasta. It was hot – like fry-an-egg-on-the-sidewalk-hot except in our case is was more like make-grilled-cheese-on-the-side-of-the-boat-hot. Since getting back, I am realizing how busy August will be and I’m starting to seriously doubt if we can complete our summer bucket list. Luckily we can cross off one item!

Last week we checked out a concert at Stern Grove. It is such a breathtaking space. We brought plenty to nibble on including these sweet and spicy peanut noodles.

I liked that they can be served cold or at room temperature. This is a perfect dish for a hot summer day (not so much a SF summer day)! Exactly the kind of meal we could have used on houseboat…

Houseboat is an annual trip that our friends here in SF plan. This year was an epic one with approximately 50 people and three boats! I don’t have many photos unfortunately. I barely took out my phone. There was zero service plus who needs the Internet when you can be in a floatie enjoying a beer.

Here’s Chris jumping off the side of the boat on the way back to the dock:

These noodles are great to bring on a picnic since it won’t spoil and can be left out for a long period of time. It is super easy and simple to put together. If you make stir fry a lot, you most likely have all the ingredients. I used whole wheat linguine to make it slightly healthier. You can play up the spiciness more if you like heat but I quite liked the balance of sweet and spicy in the recipe as is. I did add in carrots for some crunch and texture.

This weekend we’re off to Portland, Oregon – woo! So excited to get my hands on a Voodoo doughnut!

Sweet and Spicy Peanut Noodles
Makes 6 servings
Recipe slightly adapted from self.com


  • 1 teaspoon sesame oil
  • 1 garlic clove, chopped
  • 2 teaspoons finely chopped ginger
  • 1/4 cup crunchy peanut butter
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon Asian chili paste
  • 6 ounces cooked whole wheat linguine
  • 1 medium carrot, julienned
  • 1/3 cup sliced scallions
  • cilantro for garnish
*In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons of water, peanut butter, tamari, hoisin, sugar, vinegar and chili paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles, carrots, scallions, and cilantro; serve at room temperature.



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