Craving something quick, easy and flavorful? Make these creamy Peanut Butter Noodles! You can whip them up in under 15 minutes, guaranteed, with just a few simple ingredients you probably already have at home.
I’ve actually been making these noodles since I was in middle school! It’s one of the first recipes I learned how to make, and they never disappoint. They’re a real crowd-pleaser and great for picky eaters, too.
Peanut Butter Sauce
- Peanut butter. This sauce also works well with almond butter. Even tahini would work too, though the flavor would be very different.
- Garlic & ginger. Fresh, minced or grated garlic and ginger are ideal. But back in college, when I only had access to a kitchenette, I used to make this with dry powdered garlic and ginger. Just start with 1/4 teaspoon of each. (Add more to preference.)
- Soy sauce. Use gluten-free tamari or liquid aminos if needed.
- Chili paste or sriracha. Optional, but I love to add a little kick to these Peanut Butter Noodles. Use your favorite chili paste or chili oil.
- Noodle cooking water. Save a few tablespoons of the starchy cooking liquid before you drain your noodles. This will help to thin out the sauce to the right consistency so that it can evenly coat the noodles.
- Scallions. To add some freshness, color, and flavor to the noodles.
What Kind of Noodles to Use?
The great thing about this recipe is that you can use pretty much any kind of noodles you already have in your pantry! Really, any kind works. Back when I was a broke college student, I even used to make this with spaghetti noodles. Try it out with:
- Udon noodles
- Pad thai noodles
- Noodles you’d use for yakisoba
- Buckwheat soba noodles
- Spaghetti, linguine or fettuccine
How to Make the Peanut Butter Noodles
You won’t believe how easy this recipe is. Simply boil your noodles according to package directions. Prior to draining the noodles, you’ll want to reserve a few spoonfuls of the starchy cooking water.
While you’re waiting for those to cook, whisk together all ingredients for the noodles in a large, heat-safe bowl.
Strain your noodles and add them directly into the bowl with the sauce ingredients. Use tongs or chopsticks to stir the noodles and coat in the sauce. If it’s looking a little dry, add in a splash of that reserved cooking water to help thin the sauce out and coat the noodles evenly.
Give the noodles a taste and adjust to preference! For extra sweetness, add in some extra maple syrup or brown sugar. Needs more umami? Add in an extra dash of soy sauce.
Top with extra scallions and, if desired, some toasted sesame seeds, chopped peanuts, cilantro or a squeeze of lime. Enjoy!
Round Out This Meal
If you want to make more of a balanced meal out of these Peanut Butter Noodles, you can add some vegetables or plant-based protein into the mix.
A quick hack for cooking veggies without dirtying another pan is to simply boil them with the noodles. Add them in at the right time for them to be perfectly cooked.
- Fresh spinach: This cooks fast, so just add it in and blanch it when there’s about 1 minute left on the cook time for the noodles.
- Fresh broccoli: Cut it into small florets and add them in when there are about 3-5 minutes left on the cook time for the noodles (depending on how soft you prefer your broccoli).
- Frozen peas, carrots, corn, edamame, etc.: These can generally be added with about 5 minutes left on the cook time for the noodles. If you’ve defrosted them already, they’ll only need 1-2 minutes.
A simple pan-fried tofu is a great addition. Just press a block of firm or extra-firm tofu and chop it into cubes. Pan-fry over medium-high heat in a nonstick skillet with a little bit of vegetable oil until golden brown. Make sure to season with well with salt and pepper.
More Quick & Easy Vegan Recipes
Peanut Butter Noodles
Equipment
- large heat-safe mixing bowl
- tongs
- large pot for boiling noodles
Ingredients
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 1 teaspoon minced or grated ginger
- 1 clove garlic minced or grated
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon sriracha or chili paste optional
- 1 teaspoon toasted sesame oil optional but recommended
- 2-3 scallions thinly sliced
- 8 oz noodles of choice see notes for options
Optional Garnishes
- chopped peanuts or toasted sesame seeds
- fresh lime wedges
Instructions
- Prepare noodles according to package directions. Before draining, reserve a few tablespoons of the starchy cooking liquid.
- While the noodles are boiling, whisk together all ingredients for the sauce in a large, heat-safe bowl.
- Depending on the type of peanut butter, the sauce may be thinner or thicker. If it's very thick or lumpy, whisk in a splash of the cooking liquid from the noodles.
- When the noodles are cooked, strain them and add them into the bowl with the sauce. Use tongs or chopsticks to thoroughly coat. If the noodles are looking a little dry, add an extra splash of the cooking liquid to thin out the sauce and coat everything nicely.
- Taste and adjust sauce to preference. You may wish to add an extra dash of soy sauce for more umami/salt, an extra teaspoon of maple syrup for sweetness, or chili paste for extra spice.
- Garnish with additional scallions if desired, along with any optional garnishes you may like, such as chopped peanuts, toasted sesame seeds, fresh cilantro or mint, or a squeeze of fresh lime. Enjoy!
Notes
- Noodles borrowed from a packet of instant ramen
- Pad thai noodles
- Udon noodles
- Wheat noodles used for yakisoba
- Buckwheat soba noodles
