Spicy Peanut Rice-Noodle Bowl for One
By Sam BlockPublished on May 17, 2021
Time
30 minutes
Yield
Serves 1
Ingredients
Before You Begin
When making a big batch of noodles, this step can be a bit unwieldy because the pan gets overcrowded, but with just 3 ounces of noodles it's a whole lot more manageable. We finished it with lots of fresh herbs, and an extra drizzle of sriracha for an added kick.
Instructions
- Pour 2 quarts boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.
- Whisk peanut butter, lime juice, soy sauce, sriracha, brown sugar, and 3 tablespoons water together in bowl; set aside. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat until shimmering. Add edamame and cook until spotty brown, about 2 minutes; transfer to clean bowl. Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add drained noodles, coleslaw mix, and peanut sauce and cook until noodles are well coated and tender, about 1 minute, adjusting consistency with water, 1 teaspoon at a time, as needed.
- Off heat, sprinkle noodles with edamame and basil. Serve with lime wedges and drizzle with extra sriracha if desired.
Time
30 minutesYield
Serves 1Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We combined tender rice noodles with savory edamame and crunchy cabbage, and draped it all with a rich peanut sauce that's a little spicy, a little sweet, and a little acidic—something to hit every taste bud. While we soaked our rice noodles, we whisked together the simple peanut sauce (only six ingredients if you count the water) and sautéed the edamame just until it was speckled brown but still maintained a tender-crisp texture and fresh flavor. After removing the edamame from the skillet, we finished cooking the noodles in the same pan with our sauce and some store-bought coleslaw mix until the noodles were perfectly tender and chewy.
Before You Begin
When making a big batch of noodles, this step can be a bit unwieldy because the pan gets overcrowded, but with just 3 ounces of noodles it's a whole lot more manageable. We finished it with lots of fresh herbs, and an extra drizzle of sriracha for an added kick.
Instructions
- Pour 2 quarts boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring once halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.
- Whisk peanut butter, lime juice, soy sauce, sriracha, brown sugar, and 3 tablespoons water together in bowl; set aside. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat until shimmering. Add edamame and cook until spotty brown, about 2 minutes; transfer to clean bowl. Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add drained noodles, coleslaw mix, and peanut sauce and cook until noodles are well coated and tender, about 1 minute, adjusting consistency with water, 1 teaspoon at a time, as needed.
- Off heat, sprinkle noodles with edamame and basil. Serve with lime wedges and drizzle with extra sriracha if desired.
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