These Life Changing Peanut Butter Noodles come together in about 20 minutes, deliver roughly 10 grams of protein per serving, and use simple pantry staples so you can throw them together any night. They’re naturally vegan and can be made gluten-free when you use gluten-free rice noodles and tamari in place of soy sauce.
Table of Contents
- Recipe Highlights
- Key Ingredients and Substitutions
- How to Make Peanut Butter Noodles
- Recipe Variations
- How To Store
- Jess’s Tips
- Frequently Asked Questions
- Peanut Butter Noodles Recipe
Recipe Highlights
- Fast & simple: Ready in about 20 minutes with minimal prep, one pan and everyday ingredients.
- Creamy and balanced: A nutty peanut sauce that balances sweet, salty and spicy for a satisfying bowl.
- Customizable: Easily add vegetables or a protein of your choice to bulk it up.
- Meal prep friendly: Cools and reheats well for lunches or quick dinners during the week.
Key Ingredients and Substitutions
This section highlights the core components and quick swaps so you can adapt the recipe based on what you have:
- Noodles: Rice noodles are ideal because they cook quickly and keep a pleasant texture. If needed, you can substitute ramen or regular dried spaghetti — just adjust cooking times.
- Peanut butter: Creamy, natural or crunchy peanut butter all work. If you prefer, almond butter or tahini make good alternatives for a different flavour profile.
*This overview summarizes the ingredients. Full quantities and the complete recipe are provided in the recipe card below.
How to Make Peanut Butter Noodles
Step 1: Sauté chopped green onions and minced garlic in a little oil over medium-high heat until fragrant (about 1–2 minutes).
Step 2: Add cooked rice noodles to the pan and lower the heat so everything warms through without overcooking the noodles.
Step 3: Pour the prepared peanut sauce over the noodles in the pan.
Step 4: Toss everything together until the noodles are evenly coated. If the sauce seems too thick or the noodles stick, add 2–4 tablespoons of water a little at a time to loosen it up.
Recipe Variations
This recipe is a flexible base. Add grilled chicken or crispy air-fryer tofu for more protein. Stir in quick-cooking vegetables like bok choy, snow peas, bell pepper, broccoli or edamame to make it more substantial, or top with crushed peanuts and fresh herbs for added texture and freshness.
How To Store
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat. Add a splash of water when reheating if the noodles have clumped or the sauce has thickened.
Jess’s Tips
- Thin the sauce as needed: Depending on your peanut butter, the sauce may be thick. Stir in a couple tablespoons of water until you reach the desired consistency.
- Adjust seasoning: Taste and adjust the balance of soy sauce, sweetener and sriracha to match your preferences and the amount of noodles used.
- Avoid overcooking: Cook rice noodles just until tender; thinner varieties can turn mushy quickly.
Frequently Asked Questions
Rice noodles are recommended because they cook very quickly and have a pleasant chew. Ramen or regular dried spaghetti can be used in a pinch; just adjust cooking time and taste as you go.
Try bok choy, snow peas, broccoli, edamame, bell peppers, or thinly sliced carrots. Quick-stir or blanch firmer vegetables so they stay crisp-tender.
Peanut Butter Noodles
- Author: Jessica Hoffman
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 servings
- Category: Main
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegan
Description
These peanut butter noodles are quick to prepare, richly flavored and comforting. They make a great weeknight meal or a simple lunch that reheats well.
Ingredients
- 1/2 pack rice noodles (about 7 oz), or brown rice noodles
- 1 tbsp avocado oil (or vegetable oil)
- 2 green onions, chopped
- 2 garlic cloves, finely chopped
- 2–4 tbsp water, as needed
- Sesame seeds and extra green onions to garnish
Sauce
- 3 tbsp peanut butter
- 2 tbsp soy sauce (use tamari for gluten-free)
- 2 tsp sesame oil
- 1 tbsp maple syrup or agave
- 2 tsp sriracha (adjust to taste)
- 2 tbsp water to loosen the sauce
Instructions
- Cook the rice noodles according to package directions, aiming to slightly undercook them since they finish cooking in the pan with the sauce.
- Make the sauce by whisking together the peanut butter, soy sauce, sesame oil, maple syrup (or agave), sriracha and 2 tablespoons water until smooth. Add more water if needed to reach a pourable consistency.
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add green onions and garlic and cook for about 2 minutes until fragrant.
- Add the cooked noodles and the peanut sauce to the pan. Toss or stir to combine, adding 2–4 tablespoons of water if the noodles stick or the sauce is too thick. Heat until everything is warmed through and well coated.
- Serve immediately, garnished with additional green onions and sesame seeds if desired.
Notes
If the sauce is too thick, thin it with a couple tablespoons of water. Taste and adjust seasoning based on how many noodles you’ve used. Cook noodles until just tender to avoid a mushy texture. Add quick-cooking vegetables like bok choy, snow peas or broccoli for extra volume and nutrients.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 390
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 4.5g
- Protein: 10g
If you try these Peanut Butter Noodles, leave a comment or rating to share how you liked them and any changes you made. You can also follow the recipe author on social channels for more ideas and variations.