This peanut noodle recipe is an easy and delicious meal. Stir in the spicy and creamy peanut sauce while the noodles are boiling. So easy!
Peanut noodles are one of the most coveted meals. Thick noodles, creamy sauces, crunchy vegetables, refreshing herbs… This peanut noodle recipe is easy and delicious. You can stir peanut sauce in one bowl and all you need to cook is the noodles. All dishes are ready in less than 30 minutes, even with fresh toppings. This is an easy option for a weeknight dinner, and the leftovers are perfect for lunch the next day.
Well, I’m craving peanut noodles now. anyone else? Let’s cook!
Peanut Noodles Recipe Ingredients
This peanut noodle recipe starts with my peanut sauce, which is super easy to mix. It’s creamy, bright, savory and sweet, made with simple ingredients like peanut butter, tamari soy sauce, sesame oil, ginger, rice vinegar, and lime juice. An additional tablespoon of tamari is added to these noodles for extra flavor.
Here’s what else you’ll need to make this recipe:
- noodles, of course! Dry noodles such as udon work well here, but if you’re in a pinch, regular spaghetti can be substituted.
- carrot and cucumber ・It is cut into strips so that it can be entwined with the noodles. This is quick and easy with a julienne peeler.
- Tofu – For vegetable protein. I often use white tofu here, but you can substitute fried tofu or grilled tofu if you prefer.
- fresh herbs – Do not skip. Herbs really do top this recipe if you ask me. Coriander, mint, basil, and Thai basil are all fair game.
- crushed peanuts and/or sesame seeds – For crunch.
- and sriracha – Do you like spicy peanut noodles? Drizzle your bowl with sriracha (or chili-garlic sauce) before digging in.
Find the full recipe with the measurements below.
how to make peanut noodles
This peanut noodle recipe is super easy to make!
- First, boil the noodles. Prepare according to package instructions. Then drain and rinse with cold water.
- Meanwhile, make the peanut sauce. Place sauce ingredients in a medium bowl and whisk until smooth and creamy.
- Next, mix the sauce with the boiled noodles. Don’t forget the extra tamarind tablespoons! Taste and find your favorite flavor balance.
- Finally, assemble the bowl. Divide the noodles into a bowl (or meal prep container if you’re making this recipe ahead) and top with vegetables, tofu, and peanuts. If you are preparing a meal, wait to add herbs until just before serving.
fun!
Peanut Noodle Recipe Variation
I love this peanut noodle recipe exactly as written, but I again I love changing it. If you don’t have these exact ingredients on hand, replace them with whatever you have. Feel free to do the same! Here are some variations I enjoyed:
- Try different vegetables. Blanched snap peas, shredded red cabbage, avocado, green peppers and green onions are all excellent here. You can also try pickled veggies, such as pickled radishes or pickled jalapeños.
- Change protein. You can also use edamame or grilled tempeh instead of tofu.
- Switch nut butters. For a twist, make sauces with almond butter, cashew butter, or tahini.
Let us know what variations you’ve tried!
More Favorite Noodle and Bowl Recipes
If you like these cold peanut noodles, try one of the following recipes.
peanut noodles
serve Four
These cold peanut noodles are perfect for an easy and delicious lunch or weekday dinner. While the noodles are boiling, stir in the creamy, flavorful sauce. So easy!
- 1 recipe peanut sauce
- 8 ounce dry udon or rice vermicelli
- 1 tablespoon Tamari
- ½ english cucumber, shredded
- 1 medium carrot, shredded
- 7 ounce Firm tofu, cut into thin strips
- fresh mint, Coriander, basil, and/or Thai basil leaves for garnish
- crushed peanuts or sesame seeds, for decoration
- Sriracha, for serving
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Prepare peanut sauce according to this recipe.
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Bring water to a boil in a large pot. Prepare noodles according to package directions and cook until al dente. Drain and rinse with cold water. Transfer to a large bowl and mix with peanut sauce and tamari.
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Divide the noodles into 4 bowls and place the cucumber, carrot and tofu on top. Garnish with fresh herbs and peanuts. Serve with sriracha on the side.
