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Creamy Peanut Noodles
Noodles
Ingredients:
For the Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp lime juice
- 1 tbsp fresh grated ginger
- 2 tsp minced garlic
- 120 ml (½ cup) hot water (adjust for desired consistency)
- 1–2 tsp sriracha (to taste)
For the Noodles:
- 225 g (8 oz) noodles (rice noodles, soba, or spaghetti)
Optional Toppings:
- sliced cucumber, julienned
- scallions, finely sliced
- cilantro
- sesame seeds
- peanuts, crushed
- baked tofu or edamame
Equipments:
- Medium bowl or blender (for sauce)
- Whisk
- Large pot (for noodles)
- Tongs or serving fork
20 minutes or less
Soy-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Meal Prep Friendly
Nutrition:
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Prep
Instructions:
- Cook the Noodles
Prepare 225 g (8 oz) noodles according to package directions. Drain and rinse under cold water if serving cold. - Make the Sauce
In a bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp grated ginger, 2 tsp minced garlic, and 1–2 tsp sriracha. Add 120 ml (½ cup) hot water gradually until smooth and pourable. - Assemble
Toss noodles with the peanut sauce until well coated. - Serve
Serve warm, at room temperature, or chilled. Garnish with cucumber, scallions, cilantro, sesame seeds, and crushed peanuts.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Thin the sauce with more hot water if it thickens after resting — it should be pourable and glossy. Soba or rice noodles are ideal, but spaghetti works perfectly in a pinch.
Storage: Store noodles and sauce separately in the fridge for up to 3 days. Re-toss with a splash of water when serving.
Swaps: Use almond butter or sunflower seed butter for a nut-free version. Swap sriracha for chili garlic sauce or sambal oelek.
Tips: A blender gives the smoothest sauce, but whisking works just as well. Add baked tofu or edamame for extra protein.
Why these Ingredients
Creamy Peanut Noodles
2 Servings
Prep 10 min
Cook 10 min
Total 20 min
Ingredients:
For the Sauce:
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp lime juice
- 1 tbsp fresh grated ginger
- 2 tsp minced garlic
- 120 ml (½ cup) hot water (adjust for desired consistency)
- 1–2 tsp sriracha (to taste)
For the Noodles:
- 225 g (8 oz) noodles (rice noodles, soba, or spaghetti)
Optional Toppings:
- sliced cucumber, julienned
- scallions, finely sliced
- cilantro
- sesame seeds
- peanuts, crushed
- baked tofu or edamame
Equipments:
- Medium bowl or blender (for sauce)
- Whisk
- Large pot (for noodles)
- Tongs or serving fork
Features:
20 minutes or less
Soy-Free
Meal Prep Friendly
Instructions:
- Cook the Noodles
Prepare 225 g (8 oz) noodles according to package directions. Drain and rinse under cold water if serving cold. - Make the Sauce
In a bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp grated ginger, 2 tsp minced garlic, and 1–2 tsp sriracha. Add 120 ml (½ cup) hot water gradually until smooth and pourable. - Assemble
Toss noodles with the peanut sauce until well coated. - Serve
Serve warm, at room temperature, or chilled. Garnish with cucumber, scallions, cilantro, sesame seeds, and crushed peanuts.
