Hot Mamba Peanut Butter Noodles

Hot Mamba jar

Interested in adding spice, plant-based protein, and healthy fats to your noodle routine?
Try this vegan recipe for Hot Mamba Peanut Butter Noodles, inspired by a 
@HettyMcKinnon recipe for @BonAppetitMag! ⁠

Here’s what you’ll need to recreate it: ⁠

- 8 oz. dried brown rice udon noodles ⁠
- Kosher salt ⁠
- 1/4 cup Big Spoon Roasters Hot Mamba Peanut Butter ⁠
- 1 Tbsp. unseasoned rice vinegar ⁠
- 2 Tbsp. soy sauce ⁠
- 1 Tsp. hot water ⁠
- 1/2 Tbsp. maple syrup
- 1 garlic clove, finely grated ⁠
- 2 small Persian cucumbers, thinly sliced ⁠
- 1 scallion, chopped ⁠

Hot Mamba noodle bowl

Instructions: ⁠

1. Cook noodles in a large pot of boiling salted water until tender (consult the instructions on the noodle box or bag!) Drain and rinse under cold running water; set aside. ⁠

2. Whisk Hot Mamba Peanut Butter, vinegar, maple syrup, soy sauce, garlic, and ¼ cup warm water in a large bowl until smooth. The finished dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with salt and pepper. ⁠

3. If the noodles stick together, rinse them briefly to separate; drain well. ⁠

4. Transfer the noodles to a bowl with dressing and toss to coat. Add cucumbers and scallions and season well with salt and pepper. ⁠

5. Divide noodles among bowls; top with peanuts and drizzle with oil. ⁠

6. Enjoy! ⁠

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