Description
These easy Peanut Noodles are creamy, savory, slightly sweet, and full of delicious Asian-inspired flavor. Tossed in a rich peanut sauce made with soy sauce, sesame oil, garlic, ginger, and lime, this quick vegetarian dish is perfect for a satisfying lunch or dinner and can be ready in about 20 minutes.
Ingredients
For the Noodles
- 12 oz (340 g) noodles, such as spaghetti, ramen, rice noodles, or soba
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1/2 cup sliced cucumber
- 2 green onions, sliced
- 2 tablespoons chopped peanuts
- Fresh cilantro, optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 1 tablespoon chili garlic sauce or sriracha
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 3–5 tablespoons warm water, as needed
Instructions
- Cook the noodles: Cook the noodles according to package directions until tender. Reserve about 1/2 cup of the cooking water, then drain the noodles thoroughly.
- Make the sauce: In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, chili garlic sauce, garlic, and ginger until well combined.
- Adjust the consistency: Slowly whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, creamy texture that can coat the noodles evenly.
- Toss the noodles: Place the hot noodles in a large bowl and toss them with the peanut sauce. If the sauce seems too thick, add a splash of the reserved noodle cooking water to loosen it up.
- Add vegetables: Gently fold in the shredded carrots, sliced cucumber, and green onions to incorporate fresh crunch and color.
- Serve: Top the peanut noodles with chopped peanuts, additional green onions, and cilantro if desired. Serve the dish warm or chilled according to preference.
Notes
- For a vegan version, substitute maple syrup for honey.
- Use rice noodles or certified gluten-free noodles and tamari for a gluten-free option.
- Add shredded cabbage, bell pepper, edamame, or steamed broccoli for extra vegetables.
- Add grilled tofu, chicken, or shrimp for additional protein.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; add a splash of warm water before reheating to loosen the sauce.
- For extra heat, increase the amount of chili garlic sauce or add a drizzle of chili crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-Inspired
