This post may contain affiliate links. Please read our disclosure policy.
These Easy Peanut Noodles are tossed in a creamy peanut butter sauce with garlic, ginger, and soy sauce for a fast, satisfying meal. They come together in about 15 minutes using simple pantry ingredients and are easy to make vegetarian or vegan!
Love a simple noodle dish? You need to try our Vegan Pad Thai, or even our Ramen Stir Fry or our Vegetable Chow Mein!
Why you’ll love this super easy dinner!
These peanut noodles are one of those dangerously easy recipes you’ll find yourself making on repeat. We’re talking chewy noodles tossed in a creamy, savory-sweet peanut butter sauce that comes together in the time it takes to boil pasta. Whether you call them peanut noodles, peanut butter noodles, or peanut sauce noodles, this is a weeknight win you’ll crave constantly.
Why You’ll Love This Recipe
- Ready in about 15 minutes
- Uses pantry-friendly ingredients
- Naturally vegetarian and easy to make vegan
- Cozy, craveable, and endlessly customizable
In this post…
Ingredients needed
The simple ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Noodles – I prefer thin spaghetti, but many other noodles works including linguine, rice noodles, soba noodles, udon noodles, or even ramen noodles!
- Toasted sesame oil – Adds that nutty depth; don’t skip if you can help it.
- Neutral oil – Canola, avocado, or vegetable oil all work.
- Peanut butter – Creamy natural peanut butter is ideal, but crunchy works for extra texture. I’ve also tried this with almond butter and it’s delicious!
- Rice vinegar – Brightens the sauce; lime juice can work in a pinch.
- Honey – Swap for agave or maple syrup to keep it vegan.
- Soy sauce – Use tamari or coconut aminos if needed.
- Garlic – Fresh is best here.
- Fresh ginger – Adds warmth and balance; ground ginger works in a pinch but fresh is preferred.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Start out by cooking your noodles in a medium pot according to package directions.
- Make the soy peanut sauce by whisking together the oil, peanut butter, rice vinegar, honey, soy sauce, garlic and ginger until fully combined. Sometimes I add more peanut butter depending on how peanut-y I want it.
- Toss the cooked noodles into the sauce and continue to mix until they’re fully covered in the creamy peanut sauce.
- Divide the noodles evenly and top with sesame seeds, green onions, and chopped peanuts! Bean sprouts are also delicious on top.
Recipe Tips
- Toss the noodles while they’re still hot so the peanut butter melts smoothly into a silky sauce.
- If the sauce feels thick, add a splash of hot pasta water to loosen it up.
- For heat, add chili crisp, hot sauce such as sriracha, or red pepper flakes.
Frequently Asked Questions
Absolutely. Edamame, tofu, broccoli, snap peas or snow peas, or shredded carrots all work great.
Yes! Add a splash of water when reheating to loosen the sauce.
Yep – just use gluten-free pasta and tamari!
Quick & Easy Soy-Peanut Noodles
Video
Ingredients
- ½ pound of thin pasta
- ½ tablespoon of toasted sesame oil
- ½ tablespoon of canola oil
- ¼ cup of peanut butter
- ½ tablespoon of rice vinegar
- 1 ½ tablespoons of honey, can be substituted for agave for a vegan dish
- 2-3 tablespoons of soy sauce. I use closer to 3
- 2 large garlic coves, minced
- 1 teaspoon of ginger, freshly grated
For topping:
- ½ cup of green onion, chopped
- ½ cup of fresh cilantro, chopped
- handful of peanuts
- sprinkle of sesame seeds
- fresh lime wedges
Instructions
- Put pasta on to cook and cook according to instructions.
- While pasta cooks, whisk together the oils, peanut butter, vinegar, honey, soy sauce, garlic, and ginger in a large bowl.
- Once it is done, drain it and pour the hot pasta into the bowl with the peanut butter and soy mixture. Toss to coat the pasta thoroughly.
- Top the pasta with green onion, cilantro, peanuts, sesame seeds, and fresh lime. ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do take into account the many concepts you could have introduced in your article. They are simply effective and can surely function. Continue to, a posts are quite limited for freshies. May perhaps you desire prolong them a little from subsequent occasion? Thank you for the write-up.
What a fast, delicious recipe! I used soba noodles because that’s what I had and threw in a handful of frozen edamamae while the noodles were cooking.
I used maple syrup instead of honey and a bit of Siracha. Thanks! Now I’m going to check out your blog for more great recipes. This one is a keeper!
So glad you liked in Nancy!! I do really love this recipe and it’s been far too long since I’ve made! Adding it to the menu for this coming week :D
I have made this recipe more times than I can count and everyone who tries it falls in love. I can’t compliment this enough.
Thank you SO much for letting me know, Susan! This really means a lot and I’m glad that you like them. This is definitely one of those recipes that I make on a rather regular basis :)
It’s 2023 and still making this delicious recipe.
I’m pretty sure that i pinned this recipe in record time! I love recipes like this! definitely trying this recipe out soon and giving you all the street cred! ;)
yum!! i made something similar a while back and added tofu for protein. also: fried egg would be good. safe travels and good luck!
Think I’ll give these a miss! Have a great time in Oregon.
Those seriously look SO good! Good luck in Oregon!