Spicy Peanut Noodles

A big bowl of fragrant Asian-style noodles is comfort food at its best. Additional protein such as tofu, chicken or shrimp could be added. Recipe is easily halved.

  • Prep time: 20 minutes
  • Cooking time: 10 minutes
  • Makes: 4 servings



1 cup (250 mL) unsalted chicken broth
¼ cup (60 mL) peanut butter
1 tbsp (15 mL) each white miso and soy sauce
1 tbsp (15 mL) cornstarch
2 tsp (10 mL) each rice vinegar, sesame oil and hot Asian chili garlic sauce or sriracha


355 to 400 g pkg fresh Asian noodles, preferably egg
2 tbsp (30 mL) peanut or vegetable oil
1 cup (250 mL) thinly sliced shiitake mushrooms
1 shallot, finely chopped
1 tsp (5 mL) chili flakes
½ cup (125 mL) each very thinly sliced 2-inch (5-cm) strips of carrot and red pepper
1 tbsp (15 mL) finely grated peeled ginger
2 garlic cloves, crushed
½ tsp (2 mL) curry powder
3 cups (750 mL) packed baby spinach
2 green onions, thinly sliced diagonally
Salt to taste


Coarsely chopped peanuts


Stir sauce ingredients together. Set aside.

Bring a large pot of water to a boil. Add noodles and cook according to package directions for stir-frying or parboiling. Drain and rinse under cold water. Drain well.

Meanwhile, heat oil over medium-high heat in a large frying pan. Add mushrooms, shallots and chili flakes. Stir continuously for about 2 minutes. Add carrot, red pepper, ginger, garlic and curry powder. Stir-fry 1 minute. Stir in noodles, spinach and green onions.

Stir sauce, then add to pan, stirring continuously until everything is well coated and sauce is mostly absorbed into noodles. Add salt to taste. Serve sprinkled with peanuts.


Per serving: 360 calories, 19 g fat (3.5 g saturated fat, 0 g trans fat), 30 mg cholesterol, 750 mg sodium, 40 g carbohydrate, 4 g fibre, 7 g sugars, 11 g protein