Quick Peanut Noodles

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These quick peanut noodles are creamy, savory, a little spicy, and satisfying. A simple, low-budget meal in just 20 minutes with simple pantry ingredients!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 737kcal

Author: Toni Okamoto

Equipment

Ingredients

1 (1-pound) package of udon noodles (or rice noodles, ramen, or any Japanese-style noodles)
½ cup smooth peanut butter
6-7 tablespoons water divided
2 tablespoons agave or maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 garlic cloves minced (or ½ teaspoon garlic powder)
1 tablespoon minced ginger (or ½ teaspoon ground ginger)
1 splash sriracha minced chili, or a pinch of red pepper flakes (optional, for spice)
1 bunch of green onions sliced
¼ cup sesame seeds
¼ cup chopped peanuts (optional, for extra texture)

Instructions

In a medium bowl, whisk together the peanut butter, 3 tablespoons of water, agave or maple syrup, soy sauce, rice vinegar, garlic, ginger, and optional sriracha or chili. Whisk for 1 to 2 minutes, until smooth. Add the remaining 3 tablespoons of water and whisk again. For a thinner sauce, add 1 more tablespoon of water.
Cook the udon noodles (or your choice of noodles) according to package instructions. Drain and rinse under cool water to prevent sticking.
In a large bowl, combine the noodles with the peanut sauce. Toss until all the noodles are fully coated.
Stir in the sliced green onions and sesame seeds. If desired, mix in or top with chopped peanuts for added crunch.
Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.

Notes

To adjust the sauce consistency: Use more or less water.
Taste and adjust: i.e., try adding more soy, vinegar, maple, hot sauce, etc.
Adjust spice to taste: For mild sesame peanut noodles, omit it entirely.
For milder aromatics: Sauté the garlic and ginger until fragrant.

Nutrition