Indian Peanutty Noodles

By Annada Rathi
October 6, 2018

Author Notes: Indian Peanutty Noodles is a fusion of vegetable noodles and peanut chutney. The noodles with vegetables of your choice and soy sauce incorporates the crunch and protein of the Indian peanut chutney very well. The creaminess of the chutney cuts the pungency of the soy sauce resulting in a delightful meal. Enjoy with red chile, garlic sauce. Annada Rathi

Serves: 2
Prep time: 25 min
Cook time: 35 min


Peanut Chutney

  • 1 cup raw peanuts
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt

Indian Peanutty Noodles

  • 5-6 ounces soba or udon noodles
  • 1 cup broccoli florets about 1" x 1" in size
  • 1 cup chunks of red bell peppers 1.5" x 1" in size
  • 3/4 cup sliced scallions divided
  • 3 tablespoons light soy sauce


Peanut Chutney

  1. Roast the peanuts in a toaster oven for 6-8 minutes at 350 degrees.
  2. Keep an eye on them and after 3 minutes, turn the sheet pan in such a way that the peanuts in the back come to the front.
  3. In 6-8 minutes, the peanuts would have turned dark brown, a shade darker than golden brown. Turn the oven off, take out the peanuts and let cool.
  4. Pour all the ingredients in the blender along with the peanuts and blend into a coarse powder.

Indian Peanutty Noodles

  1. Cook the noodles according to the instructions on their packet and set aside.
  2. Heat the vegetable oil in a skillet. Add broccoli and saute for 5 minutes. Follow with red bell pepper for about 3-4 minutes. We want both these vegetables to lose their raw flavor yet have a bite. Add half of the scallions and let cook for a minute.
  3. Now add soy sauce and saute till the sauce coats all the vegetables. We want the sauce to eventually evaporate.
  4. Add peanut chutney and mix well. Follow with noodles. Stir well and turn the heat off.
  5. Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce.

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