Creamy Peanut Butter Noodle Stir Fry
By Sammi Brondo — July 29, 2024
Name me something better than noodles covered in peanut sauce! This combo never fails. And it makes a perfectly easy and satisfying lunch or dinner, too.
I’ve been making variations of this sauce for years. My sister in law wrote it down for me on a piece of paper that I long ago lost, and ever since, I’ve been playing with my own versions and amounts.
The creamy peanut butter sauce honestly needs no intro. It’s creamy. It’s peanut butter-y (not a word but should be, ok?!). It’s easy and delicious and savory and sweet at the time. Ugh, I just love it.
And while a sauce like this is delicious on anything, it’s especially delicious on noodles. The result is so beyond satisfying.
This recipe uses lo main noodles. I used an “egg white” lo main noodle because when I was ordering my groceries, that was all I could find. I want to point out that “egg white” noodles are nothing mire than clever marketing. These noodles are still made with wheat, but have egg white added to them for protein.
If you’re not adding an additional protein source to this dish, the egg white noodles are actually a good way to add some. But, if you are adding protein – or if you just want to use regular lo mein noodles – I 100% support that too.
Some delicious ways to add more protein here would be to add air fried tofu or tempeh or even grilled chicken. If you’re adding chicken, try making extra sauce for the chicken too. Never too much of this peanut butter sauce!
Notes
- Lo mein noodles: Unlike regular pasta, these noodles actually store pretty well as leftovers. Simply reheat when you’re ready to eat and the texture should stay pretty good.
- Veggies: I used carrots, broccoli and bell peppers here. Like with anything, any veggies would do. Some fun ones would also be onions, mushrooms, scallions or cauliflower. Just chop them small and cook them the same way. The veggies are lightly steamed with the pasta while it cooks – couldn’t be easier!
- Peanut butter: For sure use a creamy peanut butter here and not crunchy. I love crunchy PB, but we want a smooth sauce. Doesn’t matter if the PB is natural or has stuff added – whichever you prefer!
- Olive oil: Feel free to swap for the oil of your choice! Avocado oil would work well too.
- White wine vinegar: If you don’t have any, swap for apple cider vinegar instead. It’ll change the flavor slightly, but will still taste great. I’ve made this with both!
- Maple syrup: As always, you can swap for honey. This will also change the flavor profile slightly, but will still work well.
- Minced garlic: Do yourself a favor and buy your garlic pre-minced. The ultimate time saver!
- Storage: If making ahead of time, you might want to wait to add the sauce and store the dry noodles and veg separately from the sauce. The sauce will thicken up a bit in the fridge. Simply heat and stir when ready to eat. You can also add a little water to the sauce if you want to thin it more. Both the noodles and sauce will stay in the fridge in an airtight container for about 3-4 days.
Ingredients
- 8 oz. lo mein noodles
- 3 medium carrots
- 1/2 small stalk of broccoli
- 1 bell pepper
Creamy peanut butter sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- 2 teaspoons minced garlic
- 2 tablespoons water
Instructions
- Roughly chop carrots, broccoli and bell peppers.
- Bring a pot of water to a boil. Add in lo mein noodles and cook for about — minutes, or per package directions. When there’s a minute or 2 left, add in the veggies to steam. Drain and set aside.
- In a food processor or blender, combine all sauce ingredients and blend until smooth. For a thinner sauce, add more water.
- Toss noodles and veggies with peanut butter sauce and serve.
