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When Hanger Strikes

  • Writer's pictureMari

Honey Roasted Peanut Noodles

Updated: May 10, 2021

I’ve been trying to come up with more 30 minute meals, and I gotta say I knocked it outta the park with this one. Honey Roasted Peanut Noodles. Rice noodles drowned in a spicy peanut sauce, with lots of spring veggies and topped with honey roasted peanuts. Quite a mouthful. Literally.

Makes 4-6 servings


For the Honey Roasted Peanuts

1 cup peanuts (unsalted)

1 tbs butter, melted

1 tbs honey

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp salt

For the Sauce

4 tbs soy sauce

4 tbs oyster sauce

2 tbs natural peanut butter

1 tbs sambal/chili garlic sauce

4 tsp white vinegar

4 tsp honey

4 tbs water

For the Noodles

250 g rice noodles, uncooked

4 tbs vegetable oil, divided

2 cloves garlic, minced

2 carrots, sliced into rounds

12-15 pieces of asparagus, ends trimmed, cut in thirds

1 1/2 cups mushrooms, sliced

1 bunch broccolini, sliced

5 radishes, sliced

2 eggs, scrambled


1. Preheat the oven to 350 F. Combine all of the ingredients for the roasted peanuts except for the salt in a bowl. Spread out the peanuts on a parchment or foil lined baking tray in a single layer and bake for 7 minutes. Remove from oven and sprinkle with salt, then return to the oven for 3-5 minutes. Check on the peanuts every minute or so to ensure they don’t burn - they will brown quickly. Remove from oven and let harden, then break into small chunks.

2. Prepare the sauce. Combine all of the ingredients for the sauce in a bowl and whisk to combine. Set aside until ready to use.

3. Prepare the noodles. Cook the rice noodles 2-3 minutes less than what the package directions say. You want them slightly undercooked or al dente so that they finish cooking in the wok.

4. Strain then rinse the noodles under cold water. Set aside until ready to use.

5. In a large work, add half (2 tbs) of the oil. Heat up the wok over medium high heat. Once the oil is hot and shimmering, add the garlic, carrots, asparagus, mushrooms, broccolini, and radish. Sauté for 7-10 minutes, until the vegetables begin to get tender.

6. Make a well in the middle of the vegetables and add 1 more tbs of oil. Pour the eggs into the well and scramble them slightly. Let them sit for 30 seconds, then gently stir them to incorporate into the rest of the vegetables.

7. Again, make a well in the middle of the pan and add the remaining oil. Add the rice noodles to the hot oil, allowing them to sit for 1-2 minutes without touching them. Stir, then pour the sauce over top all of the noodles. Continue to sauté until most of the sauce absorbs into the noodles, another 7-10 minutes, stirring constantly.

8. Divide the noodles between bowls and top with some of the honey roasted peanuts. Serve hot and enjoy.


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