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30-Minute Spicy Peanut Noodle Bowls
The secret here is blending fiery chipotle chiles with sweet apple juice for an unexpectedly balanced peanut sauce. You'll toss chewy Chinese curly noodles in this rich base, creating a deeply satisfying bowl that doesn't require hours at the stove. Lightly blanched carrots and red bell peppers bring bright color and texture, while a handful of chopped peanuts adds a salty bite. It's a fast, flavorful meal that hits all the right notes.
Ingredients
- ½ cup creamy peanut butter
- ½ cup apple juice
- 2 tablespoons soy sauce
- 2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
- 1 teaspoon adobo sauce from can of chiles
- ¼ cup chopped fresh cilantro
- 2 medium carrots, cut into julienne strips
- 1 medium red bell pepper, cut into julienne strips
- 1 package (8 to 10 oz) Chinese curly noodles
- 2 tablespoons chopped peanuts
Instructions
- 1Whisk the peanut butter, apple juice, soy sauce, chopped chipotle chiles, and adobo sauce together in a large bowl until smooth. Stir in the chopped cilantro.
- 2Bring 4 cups of water to a boil in a medium saucepan. Drop in the julienned carrots and red bell pepper, cooking for just 1 minute until slightly tender. Scoop the vegetables out with a slotted spoon and set them aside.
- 3Place the Chinese curly noodles into the same boiling water, then cook and drain them according to the package directions. Reusing the vegetable water saves time and extra dishes.
- 4Transfer the warm, drained noodles into the bowl with the peanut sauce and toss well to coat. Portion the saucy noodles evenly into 4 bowls, arrange the cooked carrots and bell peppers on top, and finish with a sprinkle of chopped peanuts.
Notes
- Make ahead: You can whisk the peanut sauce together up to 3 days in advance and store it in the fridge.
- Swap: If you can't find Chinese curly noodles, ramen or linguine will work in a pinch.
- Spice level: Reduce the chipotle chiles to 1 if you prefer a milder heat, or leave the seeds in for an extra kick.