There aren’t many meals better than peanut noodles. And these Spicy Peanut Noodles combine two of the best foods ever: peanut butter and noodles.
I love peanut noodles.
Seriously, I think I have about 3 different versions on my blog! (These Thai-Inspired Peanut Noodles and this Creamy Peanut Butter Noodle Stir Fry).
It just doesn’t get better than a noodles with a delicious sauce. Especially when that sauce is made with peanut butter.
What I love about this recipe specifically is how 1) quick and 2) customizable it is.
This truly is a 30 minute recipe. Boil your noodles. Make your sauce. Toss everything together. And boom, you’re done.
And, while I think these noodles are delicious as is, there are so many ways to elevate them to make them even more of a filling and balanced meal.
Add quick air-fried or broiled tofu or salmon on top for a little more protein. Julienne some carrots and mix them in. Sauté snap peas to mix in.
There are so many ways you can mix it up.
No matter what you do though, make sure you add roasted peanuts on top. That crunch along with the sweet and spicy sauce is what truly makes this meal chef’s kiss.
Boil, cook & drain noodles
Bring a large pot of water to a boil.
Add 8 oz of noodles to the boiling water and cook per package directions, stirring occasionally.
Drain noodles and set aside.
Add ingredients & mix
Add the sesame oil, garlic, soy sauce, rice vinegar, chili pasta and peanut butter to a skillet.
Stir and bring to a boil. Lower the heat to a simmer and add about 3-4 tablespoons of water to the sauce to thin.
Mix everything together well.
Coat the noodles
Add the noodles to the skillet with the peanut sauce.
Toss and stir to coat them well.
Notes
- Spice: For a spicier sauce, add more chili paste. Or for more mild version, add less or even omit it altogether. As is, it’s not super spicy!
- Substitutions: If you don’t have sesame oil, use olive oil instead. And if you don’t have rice vinegar, you can use any other white vinegar.
- Storage: Once tossed with the sauce, the noodles will stay well in the fridge in an airtight container for 3-4 days.
Ingredients
- 8 oz noodles I used ramen noodles
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 1 tablespoon peanut butter
- 1/2 cup roasted chopped peanuts
- Green onion to garnish
Instructions
- Bring a large pot of water to a boil. Add 8 oz of noodles to the boiling water and cook per package directions, stirring occasionally. Drain noodles and set aside.
- Add the sesame oil, garlic, soy sauce, rice vinegar, chili pasta and peanut butter to a skillet. Stir and bring to a boil.
- Lower the heat to a simmer and add about 3-4 tablespoons of water to the sauce to thin. Mix everything together well.
- Add the noodles to the skillet with the peanut sauce and toss to coat them well.
- Top peanut noodles with crushed peanuts and garnish with green onion.
