Spicy Tangy Peanut Noodles

Spicy Tangy Peanut Noodles

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


  • 2 tablespoons tamarind paste
  • 2 tablespoons sweetened peanut butter
  • 4 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 tablespoon cooking oil
  • 1 one-inch knob ginger minced
  • 1/4 cup julienned carrot
  • 1 large bell pepper julienned
  • 6 bok choy leaves with the light green stalks, cut into 2-inch lengths
  • 1/2 cup flaked cooked meat chicken, pork or beef will all do well
  • salt to taste
  • pepper to taste
  • cooked noodles for two egg noodles, rice noodles, soba and udon will all work
  • drizzle sesame seed oil
  • cilantro to garnish


  • Make the sauce by mixing together the tamarind paste, peanut butter, soy sauce and Sriracha.
  • Heat the cooking oil. Saute the ginger until fragrant. Add the carrot and bell pepper. Sprinkle with a bit of salt and pepper. Stir fry for about a minute.
  • Add the bok choy. Sprinkle with a bit more salt and pepper. Stir fry for another 30 seconds.
  • Add the meat. Sprinkle with more salt and pepper. Stir fry just until the meat is heated through.
  • Add the cooked noodles. Toss until heated through.
  • Pour in the sauce and drizzle in a little sesame seed oil. Toss to combine. Garnish with snipped cilantro. Serve hot.