Indian Style Peanut Noodles
This Indian style peanut noodles is a delicious one pot meal with veggies, noodles and spicy peanut powder. Perfect 30 minute weeknight meal!
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Ingredients
For the Spicy Peanut Powder:
- 1 cup Peanuts (blanched, preferred)
- 1 teaspoon Ground Cumin
- 1 teaspoon Red Chili powder, adjust as per your taste preference
- ¼ teaspoon Salt
For the Noodles:
- 8 oz. Noodles*
- 2 tablespoons Canola or Vegetable Oil*
- 1 Small Red Onion, chopped
- 2 Garlic cloves, finely minced
- 6 Scallions, chopped
- 1 Medium Carrot, grated
- 1 Medium Red, yellow or Orange Pepper, chopped
- 2~3 tablespoons Soy sauce
- To taste Salt
- 2 cups Baked Tofu, chopped
To Serve:
- As needed Chili garlic sauce (optional)
Instructions
Make Spicy Peanut Powder:
- In a small pan on medium-low heat, dry roast the peanuts until golden brown on all sides. Set aside to cool. Once cool enough to handle, blend the peanuts along with ground cumin, red chili powder and salt into a coarse powder. Store the ground peanuts in an airtight container in a cool, dry place.1 cup Peanuts (blanched, preferred), 1 teaspoon Ground Cumin, 1 teaspoon Red Chili powder, adjust as per your taste preference, ¼ teaspoon Salt
Make Indian style noodles:
- Cook noodles/ pasta as per package instructions. Reserve 1 cup of cooking water. Drain and set aside until ready to use.8 oz. Noodles*
- While the noodles are cooking, heat oil in a large skillet on medium heat. Add the onions and garlic; cook till the onions turn translucent, about 3~4 minutes.2 tablespoons Canola or Vegetable Oil*, 1 Small Red Onion, chopped, 2 Garlic cloves, finely minced
- Add the chopped scallions and cook for 2 minutes. Next add the grated carrot, bell pepper and cook till they are fork tender, but not mushy.6 Scallions, chopped, 1 Medium Carrot, grated, 1 Medium Red, yellow or Orange Pepper, chopped
- Add 2~3 tablespoons of peanut powder and mix well. Stir in the soy sauce and salt mix until incorporated.2~3 tablespoons Soy sauce, To taste Salt
- Add the drained noodles and toss them until they are well coated with the veggies. Add the reserved cooking water as needed to loosen the sauce. Toss with baked tofu. Serve warm and enjoy with chili garlic sauce!!2 cups Baked Tofu, chopped
Video
Notes
- You can use spaghetti or even udon or soba noodles to make this spicy vegetarian noodles. Even short shape pasta like penne or elbows will work.
- Feel free to use any of your favorite vegetable to make this peanut noodle stir fry. I love to use carrot, bell peppers, snap peas, broccoli, kale, spinach, zucchini etc.
- Make a big batch of the peanut powder and use it to make this Indian pasta anytime you want. Or you can also use it to flavor rice recipes or even add it to poha.
- Add as much or as little of the spicy peanut powder to the noodles - we love peanuts at home, so I added quite a bit in my dish. But feel free to use as much as you want.
- Leftover peanut powder stays fresh for at least 2~3 weeks in an airtight container stored in a cool, dry place.
- Add tofu or paneer or even baked beans to make this a wholesome meal. Edamame is another great protein option.
- These Indian pasta is best eaten hot or warm, but if you have any leftovers store them in an airtight container for 1~2 days.
Nutrition
Calories: 428kcal | Carbohydrates: 55g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1006mg | Potassium: 619mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3814IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 4mg
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