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Spelt Peanut Chilli Noodles with Lime and Spring Onion

Overhead view of spelt noodles in peanut sauce with cucumber, lime and chopped peanuts in a white bowl

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.
Tongs toss glossy noodles in thick chilli sauce inside a wide mixing bowl on a marble counter

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.
Two bowls with chopsticks and a linen napkin set on a sunlit wooden kitchen table
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 100  C
Servings: 4
Estimated Cost: 1.60
Calories: 161
Best Season: all_year_round
Dietary: Contains gluten (spelt), contains nuts, Dairy-Free, Vegan
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
  • 250 g dried spelt noodles
  • 1 tbsp salt (for the cooking water)
  • 1/2 cucumber ((about 150 g); cut into thin matchsticks)
  • 1 carrot (medium (about 100 g); cut into thin matchsticks)
  • 3 spring onions (thinly sliced)
  • 30 g roasted peanuts (roughly chopped)
  • 2 limes (juice of 1, the other cut into wedges)
    • Peanut chilli sauce
  • 4 tbsp smooth peanut butter ((65 g))
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 chilli flakes (to 2 tsp; plus extra to serve)
  • 2 cloves garlic (finely grated)
  • 1 tsp fresh ginger (finely grated)
  • 4 tbsp hot noodle cooking water ((60 ml); plus more as needed)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
Keywords: spelt noodles, peanut noodles, chilli noodles, peanut sauce noodles, vegan noodles

Equipment

  • 24 cm / 9.5-inch 4-quart pot
  • 28 cm / 11-inch mixing bowl
  • colander
  • small whisk or fork
  • fine grater
  • kettle

Tips

  • Pour in the noodle cooking water 1 tablespoon at a time and whisk, so the peanut sauce smooths out instead of turning grainy.
  • Test a noodle at 7 minutes and drain as soon as the centre has a slight bite, because spelt softens quickly.
  • Reserve 120 ml of cooking water before draining, since its starch helps the sauce cling to every strand.
  • Cut the cucumber and carrot into thin matchsticks and add them just before serving so they stay crisp.
  • Start with 1 teaspoon of chilli flakes, taste the sauce, then add more, because the heat deepens as the bowl sits.

Variations

  • Add 200 g of pan-fried tofu or a cup of steamed edamame to make the bowl more filling.
  • Swap the peanut butter for sunflower seed butter and the chopped peanuts for toasted sunflower seeds to make it nut-free.
  • Replace the cucumber and carrot with blanched broccoli and shredded red cabbage for a warmer, heartier bowl.

Storage and Reheating

Spelt peanut chilli noodles keep in the fridge for 3 to 4 days in a lidded container. Cool the noodles and refrigerate them within 2 hours of cooking. Store the cucumber and carrot separately so they stay crisp.

Serve leftovers cold or at room temperature. Stir in 1 to 2 tablespoons of water or a squeeze of lime to loosen the sauce, since it tightens as it chills. Reheating makes spelt noodles soft, so the texture holds better when you eat them cool.

For the best result, make the sauce ahead and cook the noodles fresh. The sauce keeps for 5 days in a jar in the fridge. It also freezes for up to 2 months, then thaws overnight and loosens with a little warm water.

Serving Suggestions

Spelt peanut chilli noodles work as a main dish for four or a side dish for six. Serve them in shallow bowls, warm or at room temperature, with a lime wedge on each.

Add protein when you want a fuller plate. Steamed edamame or pan-fried tofu sit well next to the sauce.

For a relaxed table, put the noodles in one wide bowl. Set out extra chilli flakes, sesame seeds and lime wedges so everyone can adjust the heat.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-peanut-chilli-noodles/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!