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Creamy Peanut Noodles
Noodles
Ingredients:
For the Sauce:
- 1/2 cup creamy peanut butter
- 1/4 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
- ½ cup hot water (adjust for desired consistency)
- 1–2 tsp sriracha (to taste)
For the Noodles:
- 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:
- Large pot (for noodles)
- Medium bowl or blender (for sauce)
- Whisk
- Tongs or serving fork
20 minutes or less
Leftover Friendly
Features:
20 minutes or less
Leftover Friendly
Nutrition:
Serving Size 1 of 2 Calories 470 Carbohydrates 52g Fat 24g Fiber 4g Protein 14g Monounsaturated 9g Polyunsaturated 5g Saturated 4g Trans 0g Vitamin A 120mcg Vitamin C 3mg Calcium 45mg Iron 2.3mg Potassium 280mg Cholesterol 0mg Sodium 890mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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 or blender, 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 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.
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.
Creamy Peanut Noodles
2 Servings
Prep 10 min
Cook 10 min
Ingredients:
For the Sauce:
- 1/2 cup creamy peanut butter
- 1/4 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
- ½ cup hot water (adjust for desired consistency)
- 1–2 tsp sriracha (to taste)
For the Noodles:
- 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
Features:
20 minutes or less
Leftover 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 or blender, 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 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.
