Spelt peanut chilli noodles are dried spelt noodles tossed in a sauce of peanut butter, soy, garlic, ginger, lime and chilli flakes. The dish takes 22 minutes and serves four.
Spelt gives the noodles a nutty flavour and a firm, chewy bite. The texture stays defined under a thick sauce, so the strands stay separate.
The sauce is whisked in a bowl with no cooking. You can make it up to 5 days ahead and keep it in the fridge.
Spelt noodles soften fast. Start testing at 7 minutes and drain them while the centre still has a slight bite. Past 10 minutes they turn mushy and the sauce slides off.
Why You’ll Love This Recipe
- The sauce needs one bowl and a whisk, with no cooking.
- Spelt noodles keep a firm, nutty bite under thick sauce.
- The sauce keeps in the fridge for up to 5 days.
- Pantry ingredients keep the cost near 1.60 dollars per serving.
Ingredient Notes
- spelt noodles: Dried spelt spaghetti or flat spelt noodles both work. Some brands contain egg, so check the label. Whole wheat spaghetti is the closest swap.
- smooth peanut butter: Use a brand made from peanuts and salt only, so the sauce blends evenly. Almond butter works at the same amount.
- chilli flakes: Start with 1 teaspoon for mild heat and use 2 teaspoons for a clear kick. Chilli oil works if you prefer a smoother heat.
- soy sauce: Tamari can replace it at the same amount. Coconut aminos is sweeter and less salty, so reduce the maple syrup slightly.
- rice vinegar: It adds a soft acidity next to the lime. Apple cider vinegar is a fair substitute.
Spelt Peanut Chilli Noodles with Lime and Spring Onion
Description
Chewy spelt noodles carry a sauce of peanut butter, soy, garlic, ginger and lime. Raw cucumber and carrot add a cool, crisp contrast.
Ingredients
Noodles and vegetables
Peanut chilli sauce
Instructions
- In a 28 cm / 11-inch mixing bowl, whisk the peanut butter, soy sauce, juice of 1 lime, rice vinegar, maple syrup, sesame oil, chilli flakes, garlic and ginger. The mixture looks stiff at first. Set it aside and cut the cucumber, carrot and spring onions.
- Pour 3 L / 3 quarts of just-boiled kettle water into a 24 cm / 9.5-inch pot, add the salt and return it to a rolling boil over high heat, about 2 minutes. Add the noodles and cook for 8 to 9 minutes, testing from 7 minutes, until tender with a slight bite. Scoop out 120 ml / 1/2 cup of the cooking water, then drain.
- Whisk 4 tablespoons of the hot cooking water into the sauce until it turns smooth and glossy. Add the drained noodles and toss with tongs for 1 minute until every strand is coated. Add more cooking water 1 tablespoon at a time if the sauce feels tight.
- Fold in the cucumber, carrot and half the spring onions. Divide between 4 bowls and top with the chopped peanuts, the remaining spring onions and a pinch of chilli flakes. Serve with a lime wedge on each.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 161kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Sodium 720mg30%
- Potassium 450mg13%
- Total Carbohydrate 53g18%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 16g32%
- Vitamin A 4000 IU
- Vitamin C 8 mg
- Calcium 60 mg
- Iron 4 mg
- Vitamin E 3 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.1 mg
- Niacin 6 mg
- Vitamin B6 0.3 mg
- Folate 50 mcg
- Phosphorus 300 mg
- Magnesium 130 mg
- Zinc 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Whisk the sauce first so the noodles go straight into it while still warm.
- Check the spelt noodle packet for egg if you need an egg-free dish.
- Grate the garlic and ginger finely so no raw chunks sit in the sauce.
- Toast the chopped peanuts in a dry pan for 2 minutes if they are not roasted.
