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peanut butter noodles recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy Creamy Peanut Noodles recipe offers big flavor with minimal fuss, featuring a rich, smooth sauce with fragrant aromatics. It’s a healthy, quick, and deeply satisfying family favorite, ready in minutes for busy weeknights.
Ingredients
- 12 oz dried egg noodles or spaghetti
- 0.5 cup creamy unsweetened peanut butter (or sunflower seed butter for nut-free)
- 0.25 cup naturally brewed soy sauce (or tamari for gluten-free)
- 3 tbsp rice vinegar
- 2 tbsp Chinkiang black vinegar
- 2 tbsp toasted sesame oil, plus extra for tossing noodles
- 2 tbsp maple syrup (or honey or brown sugar)
- 1 tbsp chili oil, plus extra for serving
- 1 tsp freshly grated fresh ginger (or pre-minced)
- 1 tsp freshly ground Sichuan peppercorns
- 2 cloves minced garlic (or garlic powder)
- 0.25 cup warm water, or as needed to thin sauce
- Optional: cooked protein (e.g., chicken, tofu, shrimp, edamame)
- Optional: fresh vegetables (e.g., shredded carrots, bell peppers, spinach, broccoli florets, cilantro)
Instructions
- Cook and Prepare Noodles: Boil 12 oz dried noodles in a large pot according to package directions (about 7-10 minutes) until perfectly al dente. Drain thoroughly, then rinse immediately with cold water until cool to stop cooking. Toss the rinsed noodles with a small amount of toasted sesame oil to prevent sticking, and set aside.
- Whisk the Sauce: In a medium-sized mixing bowl, combine the peanut butter, soy sauce, rice vinegar, Chinkiang black vinegar, 2 tbsp toasted sesame oil, maple syrup, 1 tbsp chili oil, grated fresh ginger, minced garlic, and freshly ground Sichuan peppercorns. Whisk vigorously for about 1-2 minutes until smooth and well combined.
- Adjust Sauce Consistency: Gradually add 0.25 cup warm water to the sauce mixture, 1 tbsp at a time, whisking constantly. Continue until the sauce reaches a pourable, creamy consistency that easily coats a spoon. If too thick, splash in an extra tablespoon of warm water; if too thin, add a teaspoon more peanut butter.
- Combine Noodles and Sauce: Add the cooled, oil-coated noodles to the bowl with the prepared sauce. Using tongs, toss the noodles gently but thoroughly, ensuring every strand is evenly coated and glistening with the rich, fragrant sauce.
- Add Mix-ins (Optional): Now is the perfect time to stir in any cooked protein like chicken or pan-fried tofu, or fresh vegetables such as shredded carrots or chopped cilantro.
Notes
Don’t overcook noodles; rinse with cold water and toss with sesame oil to prevent sticking. Use fresh ginger and garlic for best flavor. For a nut-free version, use sunflower seed butter. For gluten-free, use tamari. Adjust sauce consistency carefully; use warm water to thin. Consider adding cooked protein or fresh vegetables for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Whisking, Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (280 g)
- Calories: 520 calories
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: easy dinner, weeknight meal, peanut noodles, Asian-inspired, quick recipe, creamy sauce, vegetarian option, customizable
