Peanut Noodles – A couple of cooks

This peanut noodle recipe is a fresh and easy meal! The bowl stars creamy peanut butter sauce, crisp greens, cilantro and lime.

Do you need inspiration for dinner? Settle in with a bowl of these creamy and invigorating peanut noodles! This is one of our favorite fresh and easy dinner recipes and it comes together in less than 30 minutes. The peanut butter sauce is deliciously creamy, full of flavor from soy sauce, fresh lime juice, and honey or maple syrup. Toss it with delicious noodle strands and crunchy vegetables and top it with lots of fresh cilantro and crunchy peanuts. You will never want the bowl to run out!

Table of Contents

Ingredients in this Peanut Noodle Recipe

There are so many ways to make peanut noodles – this is our favorite way to do it! It starts with a simple 5-ingredient peanut sauce and a handful of vegetables. For the noodles, you can use any type of long noodle you like! We used udon, but you can use soba or substitute the rice noodles for a gluten-free option. It even works with spaghetti in a pinch! Here are the ingredients for this peanut noodle recipe:

Rice noodles or udon (or noodles of choice)
creamy peanut butter
i am willow (or tamari or coconut aminos)
sriracha hot sauce
lime juice
Maple syrup or honey
neutral oil
carrots
Red pepper
Green onions
Peas
Cilantroto decorate (optional)
chopped peanutto decorate (optional)

Rinse your noodles to remove the starch.

Here is an important note on how to cook this recipe: rinse the noodles after they finish cooking! There’s no need to rinse the pasta for something like Italian spaghetti or penne. But for udon, soba, and rice noodles, rinsing is helpful to remove starch that builds up during cooking.

If you don’t rinse them, the noodles can become very rubbery and mushy, soaking up the sauce and becoming dry instead of spicy. Rinse your noodles after cooking and you will notice a world of difference.

Protein additives for peanut noodles

This peanut noodle recipe is very simple: mix the peanut sauce, cook the noodles, cook the vegetables, and stir it all together. On its own, it makes a tasty vegan dinner recipe. Since it has no protein other than peanut butter, you may want to add more protein to make it more filling. Here are some ideas:

storage information

These peanut noodles are best the day they’re made, because the creamy sauce coats the pasta best when it’s piping hot! When you refrigerate peanut sauce, it becomes very thick and solid (just like peanut butter in the fridge).

You can store the noodles for up to 2 days refrigerated. Before serving, reheat them on the stove and add a splash of water or lemon juice to make the sauce creamy again. You can also add a few pinches of salt or a little soy sauce to enhance the flavors.

diet variations

This peanut noodle recipe is versatile and can be adapted to meet many dietary needs. Here’s how to adjust the recipe:

Dairy-Free and Plant-Based: Make the recipe below
vegan: Use maple syrup instead of honey
Without gluten: Use rice noodles and tamari instead of soy sauce

More easy dinner recipes

This peanut noodle recipe is an easy dinner recipe that’s ready in less than 30 minutes (that’s a vegan dinner, too!). Here are some more quick and easy plant-packed dinner recipes you may enjoy:

This peanut noodle recipe is…

Vegetarian, dairy-free, plant-based, and vegan. For gluten free, use tamari and rice noodles.

Description

This peanut noodle recipe is a fresh and easy meal! The bowl stars creamy peanut butter sauce, crisp greens, cilantro and lime.

12 ounces dry udon, soba or rice noodles
6 tablespoons creamy peanut butter
1 ½ tablespoon soy sauce (or tamari or coconut aminos)
1 ½ teaspoon sriracha hot sauce
3 tablespoons fresh lime juice, plus more for garnish if desired
1 tablespoon pure maple syrup or honey
6 tablespoons water
2 tablespoons neutral oil
2 carrots, thinly sliced
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
6 ounces peas
1 tsp kosher salt, divided
1 a handful of fresh coriander, to decorate
Chopped peanuts, to decorate (optional)

Cook noodles according to package instructions. Drain and rinse under cold water (this removes excess starch so the noodles don’t get rubbery).
In a medium bowl, whisk together peanut butter, soy sauce, Sriracha, lime juice, honey, and water.
In a large skillet, heat the oil over high heat. Add vegetables and ½ teaspoon kosher salt and sauté for 1 to 2 minutes, until tender and lightly charred.
Take off the heat. Add cooked noodles, sauce, and remaining ½ teaspoon kosher salt to skillet and stir to combine. Add 2 tablespoons or so of water and apply heat until smooth and spicy.
Serve topped with fresh cilantro leaves, chopped peanuts, and lime wedges, if desired. The dish tastes best the day it’s made, but leftovers keep for up to 2 days and are best reheated (sauce thickens when cold, so reheat on the stove with a splash of water or lime juice and a pinch or two of salt).

Category: Main dish
Method: hundred guns
Kitchen: American
Diet: vegan