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Peanut Butter Noodles

Ready in under 15 minutes with simple ingredients you probably already have in your kitchen, these Peanut Butter Noodles are creamy, savory, and super satisfying.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Author: Sarah Sullivan

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: This recipe can be prepared with almost any kind of noodles you already have in your pantry! Even regular spaghetti or linguine will work. Some other options include:
  • Noodles borrowed from a packet of instant ramen
  • Pad thai noodles
  • Udon noodles
  • Wheat noodles used for yakisoba
  • Buckwheat soba noodles
Peanut butter: Almond butter works great in this recipe. Cashew butter or tahini work too, though they will lend a very different flavor.
Gluten-free: Use your favorite gluten-free noodles and make sure to use gluten-free tamari, coconut aminos, or Bragg's liquid aminos.
Dried garlic and ginger: Fresh is preferred, but garlic powder and dried ginger will taste fine in a pinch. Start with 1/4 teaspoon of each and increase to taste.
Add veggies: You can add some veggies into this dish easily by simply blanching them with the noodles. For something delicate like spinach, add it into the boiling noodles when there is about 1 min left on the cook time. For frozen veggies like peas, carrots, or edamame, it's usually okay to add them when there are 3-5 minutes left on the cook time. Small broccoli florets can be added with 3-5 minutes left, depending on how soft you prefer it.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.