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These Peanut Butter Noodles deliver big flavor and total satisfaction in only 20 minutes. They start with simple ingredients that come together into a rich, creamy peanut sauce that coats every bite perfectly.
If dinner needs to happen fast, these Peanut Butter Noodles are your answer. The umami-packed sauce comes together while the noodles cook, then all that's left to do is toss and serve.
The peanut sauce is easy to adjust and works well with everything from ramen and rice noodles to spaghetti and fresh udon. Use whatever you have on hand!
Enjoy these slurpy noodles as is, or add fresh toppings like edamame, matchstick carrots, or cucumber. They're also great with my Asian chopped salad on the side, or paired with sesame crusted tofu or miso glazed carrots if you have a little extra time.
Ingredients Needed for Peanut Noodles
You only need 7 ingredients for the sauce, plus your favorite noodles. Here's what you'll need:
- Creamy Peanut Butter: Gives you the smoothest sauce, but natural peanut butter works too. Just make sure to stir it really well first, since it can separate a bit. If the sauce feels too thick, whisk in a splash of hot water.
- Soy Sauce: Low-sodium or regular works here. Use tamari for a gluten-free option.
- Maple Syrup: Brown sugar or agave works well, too.
- Rice Vinegar: Brightens the sauce and keeps it from tasting too heavy. Lime juice also works well here.
- Toasted Sesame Oil: Adds a deep, nutty flavor that really brings the sauce together. Even a small drizzle at the end helps.
- Garlic + Ginger: Fresh garlic is best, but can be substituted with ½ teaspoon of granulated garlic. Ginger is optional or can be substituted with ¼ teaspoon of ground ginger.
- Noodles: Udon noodles make the dish feel heartier, while ramen or spaghetti keep it lighter. Rice noodles tend to soak up sauce quickly, so you may need an extra splash of water.
How to make the easiest Peanut Butter Noodles
- Bring water to a boil in a large pot. Cook the noodles until tender, according to package directions, reserving ½ cup of the water before draining.
- Add all the sauce ingredients to a large bowl and combine. Add a few tablespoons of reserved water.
- Whisk until smooth and pourable. Add another tablespoon or two of water if the sauce seems too thick.
- Add the drained noodles to the bowl and toss well to coat. Serve immediately.
Tips
- Salt the cooking water well. It helps season the noodles and keeps the sauce from tasting flat.
- Don't forget to reserve some noodle water before draining. The starchy water helps the sauce turn silky and cling to the noodles better.
- Add the noodle water to the sauce gradually. Peanut butter thickens as it sits, so the sauce should look slightly loose at first.
- Toss the noodles with the sauce while they're still hot so everything coats evenly.
Serving Suggestions and Leftovers
Serve the peanut butter noodles immediately for the best texture. The sauce is glossy and fluid right after tossing. As it sits, the sauce thickens and clings nicely to the noodles (this is normal and still delicious).
The noodles also taste great at room temperature, so they're perfect for packed lunches. If serving cold, stir in a little extra vinegar or lime juice to brighten the flavor or add some quick pickled red onions.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken more once chilled. To reheat, warm gently with a splash of hot water, stirring until the sauce loosens and becomes silky again.
More saucy meals to love
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Recipe
Peanut Butter Noodles
Ingredients
- 8 ounces dry noodles (rice noodles, ramen, udon, or spaghetti) or 16 ounces fresh noodles.
- Salt for pasta water
- 4 tablespoons creamy peanut butter (unsweetened)
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger (optional; substitute ¼ teaspoon ground ginger)
- 1 clove garlic , grated or finely minced
- 2-4 tablespoons hot noodle cooking water , as needed
- Optional Garnishes: Toasted sesame seeds, sliced green onion, chopped peanuts, or chopped cilantro.
Recommended Equipment
- Large Pot with lid
- Medium Bowl
- Whisk
- Tongs
- Microplane or Fine Grater *Optional (see note)
Instructions
- Bring a large pot of salted water to a boil, covering with a lid to speed things up.
- While the water heats, gather and prep your ingredients. Whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a medium bowl. It will be thick-that's normal; you'll thin it with pasta water later. Set aside.
- Once the water is boiling, remove the lid and add noodles. Cook the noodles according to package directions until tender.
- When the noodles have 1-2 minutes left, carefully scoop out about ½ cup of the noodle cooking water (you won't need all of it). Add 2 tablespoons to the peanut sauce and whisk until smooth and pourable, adding more water 1 tablespoon at a time as needed. Drain the noodles.
- Add the drained noodles directly to the bowl with the sauce and toss well to coat. If needed, add another splash of the reserved noodle cooking water to help the sauce cling to the noodles.
- Serve immediately and add garnishes, if preferred.
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