Watermelon Radish and Peanut Stir-Fried Noodles

Name: Watermelon Radish and Peanut Stir-Fried Noodles
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 8 oz (225 g) dried rice noodles (about 3-4 mm wide), cooked, drained, and cooled slightly; 10 oz (280 g) watermelon radish, thinly sliced into matchsticks or thin rounds; 3 tablespoons (48 g) natural peanut butter (no added sugar preferred); 2 tablespoons (30 ml) soy sauce; 3 tablespoons (45 ml) fresh lime juice; 1 tablespoon (15 ml) sesame oil; 2 tablespoons (30 ml) vegetable oil or neutral oil; 3 cloves garlic cloves, minced; ½ teaspoon (1 g) red chilli flakes; ½ cup (80 g) roasted unsalted peanuts, roughly crushed, coarsely crushed; ¼ cup (10 g) fresh cilantro leaves (optional); 2 whole scallions (green and white parts), sliced into thin rings (optional); 1 whole lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A bright, crunchy stir-fried noodle dish featuring the striking pink-and-white rings of watermelon radish, tossed with tender rice noodles in a savory-spicy peanut-lime sauce. The contrast between the crisp, slightly peppery radish and the soft noodles, finished with crushed roasted peanuts and fresh herbs, makes this an eye-catching weeknight meal.

Prep: 15 min
Cook: 8 min
Wait: 2 min
Total: 25 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

8 oz (225 g) dried rice noodles (about 3-4 mm wide), cooked, drained, and cooled slightly
10 oz (280 g) watermelon radish, thinly sliced into matchsticks or thin rounds
3 tablespoons (48 g) natural peanut butter (no added sugar preferred)
2 tablespoons (30 ml) soy sauce
3 tablespoons (45 ml) fresh lime juice
1 tablespoon (15 ml) sesame oil
2 tablespoons (30 ml) vegetable oil or neutral oil
3 cloves garlic cloves, minced
½ teaspoon (1 g) red chilli flakes
½ cup (80 g) roasted unsalted peanuts, roughly crushed, coarsely crushed
¼ cup (10 g) fresh cilantro leaves (optional)
2 whole scallions (green and white parts), sliced into thin rings (optional)
1 whole lime, cut into wedges (optional)

Equipment (4)

Large wok or 12-inch (30 cm) skillet
Small bowl (for sauce)
Colander
Mandoline or sharp knife

Steps

Before you start

Cook rice noodles according to package directions and drain well before beginning
Have all ingredients prepped and measured before you start stir-frying
If your watermelon radish is very large, use a mandoline for thin, even slices

1
Make the sauce
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, and 3 tablespoons (45 ml) warm water until smooth and pourable.
- The sauce should have the consistency of thin salad dressing.
- Taste and adjust: add more lime for brightness or soy sauce for saltiness.
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Ready when: sauce is smooth and pourable, with no lumps
Tip: If peanut butter won't blend smoothly, warm it slightly in the microwave first to loosen it
2
Heat the wok
- Set a large wok or 12-inch (30 cm) skillet over high heat.
- When it is very hot (a drop of water should sizzle immediately), add vegetable oil and let it heat for 30 seconds until it shimmers.
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Ready when: oil shimmers and moves freely across the pan
Tip: A hot wok prevents sticking and ensures vegetables stay crisp. Don't skip the preheat
3
Bloom the aromatics
- Add minced garlic and red chilli flakes to the hot oil.
- Stir constantly for 20–30 seconds until fragrant, being careful not to burn the garlic.
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Ready when: garlic is golden and the chilli flakes have infused the oil with color
Tip: If garlic starts to darken too quickly, lower heat slightly—burnt garlic tastes bitter
4
Add watermelon radish
- Add the sliced watermelon radish to the wok.
- Stir-fry for 1–2 minutes over high heat, tossing frequently, until the radish begins to soften slightly but still retains its crunch.
- It should be warm but not cooked through.
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Ready when: radish is warm and slightly wilted but still holds some crispness, edges may look translucent
Tip: Don't overcook the radish or it will turn mushy and lose its pretty color contrast
5
Combine noodles with sauce
- Add the cooked rice noodles to the wok along with the peanut-lime sauce.
- Toss everything together constantly for 2–3 minutes, ensuring the noodles are well coated and heated through.
- The noodles should be warm and the sauce should cling to them evenly.
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Ready when: noodles are hot throughout, sauce is clinging to them, and everything moves together as one mixture
Tip: Keep tossing so the noodles don't stick to the bottom of the wok. If the mixture seems dry, add 1–2 tablespoons of water
6
Finish and serve
- Transfer the noodles to serving bowls or plates.
- Top each portion with crushed peanuts, cilantro, and sliced scallions.
- Serve immediately with lime wedges on the side for squeezing over.
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Tip: Add toppings just before eating so the peanuts stay crunchy and the cilantro doesn't wilt

Good to know

Tips

Watermelon radish has thin skin and won't require peeling, but do rinse it well under cold running water and trim any spotted areas before slicing
For extra protein and substance, add a beaten egg or two to the wok in step 2 before the garlic, scramble it quickly, and push it aside; then proceed with the aromatics
The sauce can be made ahead and chilled; simply whisk in 1–2 tablespoons more warm water if it thickens upon sitting
For a spicier dish, increase the chilli flakes by ¼ teaspoon or add a minced fresh chilli alongside the dried flakes

Make ahead

Noodles can be cooked and cooled up to 4 hours ahead; store in an airtight container in the fridge. The peanut-lime sauce can be made up to 1 day ahead and stored in an airtight container in the fridge. Watermelon radish can be sliced and stored in a sealed container for up to 6 hours to prevent it from drying out.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a wok or skillet over medium-low heat with a splash of water to loosen the sauce; the noodles will soften further as they sit, so eat within a day for the best texture. Do not freeze.

Substitutions

watermelon radish → daikon radish or regular red radish, thinly sliced. Regular radishes lack the striking visual appeal and are spicier, but will work in a pinch. Use slightly less to avoid overpowering heat
dried rice noodles (about 3-4 mm wide) → ramen noodles, soba noodles, or linguine. Any thin, tender noodle works. Adjust cooking time as needed per the package; ramen will give a chewier texture
natural peanut butter (no added sugar preferred) → almond butter, tahini, or cashew butter. Tahini will result in a less rich sauce; almond and cashew butters are similar in richness but slightly milder in flavor
fresh cilantro leaves → fresh mint, Thai basil, or a mix. Mint brings a cooling freshness; Thai basil adds a subtle anise note. Either adds a different but equally delicious layer