Japanese Vermicelli in Peanut Sauce
Indulge in the delightful fusion of creamy, nutty goodness and refreshing brightness with this Japanese Vermicelli in Peanut Sauce recipe. Featuring silky harusame (Japanese vermicelli noodles) tossed in a rich, velvety peanut sauce made with creamy peanut butter, soy sauce, and the zesty kick of ginger and garlic, this dish is a flavor-packed adventure. The crisp crunch of julienned cucumbers and carrots, paired with delicate scallions and toasted sesame seeds, adds the perfect balance of texture and freshness. Quick and easy to make in just 25 minutes, this versatile dish can be served warm or chilled, making it an ideal meal for any season. Perfect for fans of Asian-inspired noodle recipes, this vibrant dish is as visually stunning as it is delicious. Garnish with crushed peanuts and red pepper flakes for an extra pop of flavor and spice!
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Recipe Information
Ingredients
- 200 grams Japanese vermicelli (harusame)
- 4 tablespoons Peanut butter (unsweetened, creamy)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Hot water
- 1 medium Cucumber (julienned)
- 1 medium Carrot (julienned)
- 2 Scallions (thinly sliced)
- 1 tablespoon Sesame seeds (toasted)
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 0.5 teaspoon Red pepper flakes (optional, for heat)
Instructions
Bring a large pot of water to a boil. Add the Japanese vermicelli and cook according to the package instructions, usually about 5-7 minutes. Drain and rinse under cold water to halt cooking, and set aside.
In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and hot water. Whisk until the mixture is smooth and creamy. Adjust consistency with more hot water if needed.
Transfer the cooked and cooled vermicelli to a large mixing bowl. Pour the peanut sauce over the noodles and toss until they are evenly coated.
Add the julienned cucumber, carrot, and scallions to the noodle mixture. Gently toss to combine.
Plate the noodles in individual servings. Garnish with toasted sesame seeds, crushed peanuts, and a sprinkle of red pepper flakes if desired.
Serve immediately and enjoy! This dish can also be served chilled for a refreshing meal.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 29.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
