These easy peanut butter noodles can be made in just 10 minutes, making them a great option for a quick lunch or dinner when you don’t really feel like cooking. They are packed full of flavour thanks so a super simple and creamy peanut butter sauce. They’ll quickly become a go-to to satisfy that noodle craving!
If you’re looking for more super quick and easy noodles, then also make sure to try my popular 5 minute sweet and spicy noodles.
This is the ultimate back pocket noodle recipe. It’s so simple and quick to put together you can manage it even on the lowest of energy days. It’s for when you’re craving takeaway or even these chicken satay noodles, but that still feels a little hard.
For me, I think of this as my go-to girl dinner when I just need to feed myself. It’s simple, I can scale it down to serve just one (as written it will serve two), and it’s so incredibly creamy and cosy. I’m never going to be upset enjoying a big bowl of saucy noodles while watching TV.
I encourage you to bookmark this recipe so you can easily find it on those days when you need it.
Key Ingredients
This recipe uses 7 ingredients which is the sauce plus the noodles themselves. All should be already in your pantry or easy to pick up at any grocery store.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Noodles – The beauty of this recipe is that you can use any noodles you like or have on hand. Standard 2 minute noodles found in the back of the pantry for emergency meals will work. What I prefer to use and have in these photos is a wide, flat guan miao noodle from my local Asian grocery store as I just love the slightly chewy texture.
- Peanut butter – I always have a large jar of peanut butter in my pantry. Sometimes it’s smooth, sometimes crunchy. Honestly either will work for this recipe.
- Sesame oil – essential to the flavour of this sauce and gives it an amazing richness.
- Soy sauce – the base of the sauce providing that salty balance.
- Honey – for sweetness. For a vegan option, you could use brown sugar.
- Garlic – I find two cloves the perfect amount of extra flavour in this sauce, but you can adjust based on your tastes.
- Sriracha – you can use any chilli sauce you like or chilli flakes or simply leave it out if you’re not a fan of spicy. I use just enough that these noodles aren’t too spicy, but rather just have that yummy warmness to them.
Variations
This is a base noodle recipe so feel free to get creative. I love to add some toppings, so a sprinkle of crushed peanuts, some sliced spring onion and fresh chilli.
You can also add some stir-fried vegetables or add some protein like chicken or tofu if you like.
Really it’s up to you, but sometimes just a plain bowl of saucy peanut noodles is enough.
Step-By-Step Instructions
There really isn’t much to this recipe. You’ll start by bringing a large pot of water to a boil and then cooking the noodles according to their package instructions. Usually this is a couple of minutes.
While that’s happening you can make the sauce. Add all of the sauce ingredients to a small bowl or a jar and give it a good mix to combine. I like to use a whisk for this as it helps break down the peanut butter.
Once the noodles are cooked, reserve some of the water and then drain. Add the noodles back into the pot with a splash of the water and then add in the sauce. Toss through over a very low heat, adding more cooking water if needed until all the noodles are coated in the sauce and it’s silky smooth and creamy.
Serve immediately as is, or with your favourite toppings.
Storage Instructions
These spicy peanut butter noodles are best enjoyed fresh, as the sauce thickens and the noodles can become sticky as they sit. However, if you do have leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, place the noodles in a small saucepan over low heat and add a splash of water. Toss gently as they warm through, adding more water as needed until the noodles loosen up and the sauce becomes smooth and creamy again. You can also reheat them in the microwave in 30 second bursts, stirring in a little water to help loosen the sauce.
I don’t recommend freezing these noodles.
Recipe FAQs
Yes you can easily adapt this recipe to be gluten free. Simply use tamari or gluten free soy sauce and swap the noodles for thick flat rice noodles instead.
Yes! This recipe works well with most types of noodles. You can use wheat noodles, udon, ramen, rice or soba noodles. Just follow the cooking time on the packet for best results.
As written it is vegetarian but not vegan as it uses honey in the sauce. For a vegan option, simply swap the honey for brown sugar.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More quick noodle recipes:
15 Minute Garlic Prawn Noodles
Spicy Pork and Peanut Noodles
10 Minute Garlic Chilli Udon Noodles
20 Minute Chilli Beef Noodles
10 Minute Peanut Butter Noodles
Ingredients
- 180 grams noodles
- 3 tablespoons peanut butter
- 2 tablespoons sesame oil smooth or crunchy
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic crushed
- 1 tablespoon sriracha optional
- 2 tablespoons hot water
- spring onions, fresh chilli and crushed peanuts optional to serve
Instructions
- Bring a large pot of water to a boil over high heat. Cook the noodles according to the package directions. Drain, reserving a little of the cooking water, and return the noodles to the pot.
- Meanwhile, make the sauce by combining all of the ingredients in a small bowl and whisking until smooth and creamy. Alternatively, add everything to a jar with a lid and shake vigorously to combine.
- Pour the sauce over the cooked noodles and place the pot over low heat. Toss the noodles until they're fully coated in the sauce. If the noodles start to stick, add a splash of the reserved cooking water to loosen the sauce and keep it creamy.
- Serve immediately, topped with spring onions, fresh chilli and crushed peanuts, if desired.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in June 2022 and has been updated with new photos and more helpful content. The recipe remains the same!
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