Groovy 70s Throw‑Back: Spicy Peanut Noodle Boogie

Name: Spicy peanut rice noodles
Total time: 28 min
Yield: 3 servings
Ingredients: 200 g rice noodles; 2 tbsp peanut butter (smooth); 2 tbsp soy sauce; 1 clove garlic, minced; 1 tsp fresh ginger, grated; ½ tsp chilli flakes; 1 tbsp olive oil; 1 spring onion, sliced (use green tops); 1 tbsp sesame seeds; to taste salt; to taste black pepper

aka Spicy peanut rice noodles

Turn your kitchen into a disco floor—these noodles shimmy with heat, peanut swagger, and a splash of soy!

28minutes

550kcal / serving

3serves

Mediumdifficulty

no shops were harmed

Ingredients

200 grice noodles
2 tbsppeanut butter (smooth)
2 tbspsoy sauce
1 clovegarlic, minced
1 tspfresh ginger, grated
½ tspchilli flakes
1 tbspolive oil
1spring onion, sliced (use green tops)
1 tbspsesame seeds
to tastesalt
to tasteblack pepper

18gprotein

78gcarbs

20gfat

≈ 550 kcal each, don't quote us

Method

Cook the rice noodles according to package directions, drain, and set aside.
In a small bowl whisk together peanut butter, soy sauce, chilli flakes, and a splash of water to make a smooth sauce; set aside.
Heat olive oil in a wok or large skillet over high heat; add garlic and ginger, stir‑fry for 30 seconds.
Add the cooked noodles and toss to coat with the aromatics.
Pour the peanut‑soy sauce over the noodles, tossing constantly until everything is glossy and heated through, about 2 minutes.
Season with salt and pepper, then transfer to serving plates.
Garnish with sliced spring onion and sprinkle sesame seeds on top.

If the sauce thickens too much, loosen it with a tablespoon of warm water—your noodles will stay glossy and slip‑n‑slide perfect.

Pairs beautifully with Don a retro polyester shirt, cue up a 70s funk playlist, and boogie while you slurp!

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