Easy and delicious Peanut Noodles recipe made with udon noodles tossed in a simple homemade peanut sauce. You can make them spicy or milk, and the best part is they’re made with pantry ingredients and on the table in less than 15 minutes!

Want more 30-Minute Meals? Try Thai Chicken Lettuce Wraps, Spring Roll Bowls, or Chicken Caprese!

Why I love this recipe:

• Quick – Nothing beats a 10-minute meal! You can’t even get take-out that fast!
• Pantry Ingredients – You probably already have everything you need, making it a great budget-friendly meal too!
• Customizable – This is a favorite meal among picky kids, and everyone! You can add your favorite protein and veggies.

How to make Peanut Noodles:

Prepare Pasta: Cook noodles according to directions. Drain, reserving ½ cup of the pasta water.

Make Sauce: Combine peanut sauce ingredients in a mixing bowl. Add hot pasta and toss to coat. Add a little reserved pasta water, to thin the sauce, if needed.

Serve: Garnish with peanuts, chopped green onion, and fresh herbs.

Recipe Variations:

• Add Protein: Cooked shrimp, chicken, tofu, tempeh, edamame, or top with a fried egg (my favorite!)
• Add Veggies: Spiralized, or thinly grated carrot, and cucumber would add beautiful color and crunch.
• Noodles: Use anything you have: ramen, spaghetti, etc.
• Nut Free: Substitute tahini for the peanut butter.
• Peanut Butter: Try almond butter, or use tahini for a nut-free option.

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Peanut Noodles

This easy and delicious Peanut Noodles recipe comes together in 15 minutes, using pantry ingredients, and is so full of flavor you’ll be licking the bowl clean. You can make the noodles spicy or mild.

Course Main Course

Cuisine asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 580kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 lb refrigerated pre-cooked Udon noodles*

Peanut Sauce:

• 1/2 cup creamy peanut butter*
• 1/4 cup low-sodium soy sauce , or tamari
• 3 Tablespoons rice vinegar
• 2 1/2 Tablespoons honey*
• 2 1/2 Tablespoons sesame oil
• 1 teaspoon freshly grated ginger
• 3 cloves garlic , minced
• 2 Tablespoons chili oil * for mild, or add more for extra heat

Garnishes:

• 2 green onions , chopped
• 2 Tablespoons dry roasted peanuts , chopped
• Sesame seeds , roasted
• 2-3 Tablespoons fresh cilantro , chopped
• 2-3 Tablespoons fresh basil leaves , chopped
• 2-3 Tablespoons fresh mint leaves , chopped

US Customary – Metric

Instructions

• Cook noodles according to directions. Drain, reserving ½ cup of the pasta water.
• Combine sauce ingredients in a mixing bowl. Add hot pasta and toss to coat. Add a little reserved pasta water, to thin the sauce, if needed.
• Serve garnished with peanuts, chopped green onion, and fresh herbs.

Video

Notes

Yield: Makes about 4 cups.

Udon: I like to use the refrigerated fresh udon noodles that you just heat and serve. They often come in smaller packages (for example, I buy two 7.5 oz packages, to make this recipe and serve 4). Discard seasoning package.

Chili Oil: Could substitute 2 Tablespoons of another hot sauce, like Sambal Oelek or chili paste.

Honey: Could substitute agave or granulated sugar.

Variations:

• Add Protein: Cooked shrimp, chicken, tofu, tempeh, edamame, or top with a fried egg (my favorite!)
• Add Veggies: Spiralized or shredded grated carrot and zucchini would add beautiful color and crunch.
• Noodles: Use anything you have: ramen, bucatini, spaghetti, etc.
• Nut Free: Substitute tahini for the peanut butter.
• Peanut Butter: Try almond butter, or use tahini for a nut-free option.

Nutrition

Calories: 580kcal | Carbohydrates: 53g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Sodium: 1294mg | Potassium: 323mg | Fiber: 5g | Sugar: 19g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

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