These easy peanut butter noodles can be made within 10 minutes making them a great option for a quick lunch or dinner to satisfy that noodle craving. They are creamy, cosy and so simple, they’ll quickly become a go-to!
I love a simple noodle recipe. They are great for when you want a simple and easy lunch, or don’t really feel like cooking dinner. Having a recipe like this that tastes so good and is really low effort is the perfect alternative to reaching for a food delivery app in these moments.
The key to this recipe is to use good quality noodles. I like to buy big bags from my local asian grocer as they are really inexpensive and keep for a long time in the pantry meaning I always have noodles on hand. You can however use any noodles that you like.
The other element is of course the sauce. It’s silky smooth and creamy and just so cosy and delicious. I love everything about it.
I’ve tried to keep the sauce as simple and low fuss as possible while still packing all the flavour you need to keep these from being anything but boring. All of the ingredients in this sauce are pantry staples in my mind, particularly if you tend to do a lot of cooking at home.
To be honest, that’s how this recipe came to be. I was craving a cosy bowl of saucy noodles one day and took a look in my cupboard and decided to whip up a sauce with what I had available. After a couple of attempts with quantities this is where we landed and I honestly just love these noodles so much.
This is one of those recipes that I encourage you to bookmark and come back to when you finish a long day and just need something comforting but without having to spend long in the kitchen.
Could you add extras to this recipe? Absolutely. Add in leftover chicken, some crispy tofu would be heaven. Definitely some broccoli if you have it. This is a flexible recipe base, it’s delicious at the minimum but you can build on it if you want.
And finally, the toppings. I’ve gone with some green onion, fresh chilli and extra chopped peanuts, but you can do sesame seeds, fried garlic or crispy shallots. Whatever you have, go for it, or again just keep it simple.
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.
- Noodles – I’m using guan miao noodles which are a thin, flat noodle made from flour and water from Taiwan. I usually buy these in bulk from my local asian grocery store as they are great in both soups and fried noodle dishes. But you can use any type of noodles you like or have available.
- Peanut butter – I always have a large jar of Bega (formally known as Kraft) 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 I encourage you to not leave it out!
- Soy sauce – the salty balance.
- Honey – for sweetness. For a vegan option, you could use brown sugar or maple syrup instead.
- 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. Adjust depending on what you like.
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.
While that’s happening you can make the sauce. To make this really easy, I like to just throw everything into a bullet blender and whiz it up until super creamy. You could also use a small food processor.
If you don’t have one, just add everything to a jar and shake shake shake until everything is combined.
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 water as 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. These noodles are definitely best eaten straight away, but if you do need to reheat them, just do so in a small saucepan, adding a little more water to them as you heat through, tossing until the noodles have loosed up and the sauce is creamy again.
Recipe FAQs
As written this recipe is vegetarian and dairy free, but with a few easy swaps you can easily make them vegan and gluten free.
Swap the honey for brown sugar or maple syrup, use tamari or gluten free soy sauce and use thick flat rice noodles instead.
More easy noodle recipes:
5 Minute Sweet and Spicy Noodles – popular!
15 Minute Garlic Prawn Noodles
20 Minute Bow Tie Pasta
Spicy Pork and Peanut Noodles
Chicken Satay Noodles
10 Minute Peanut Butter Noodles
Ingredients
- 180 grams noodles
- 3 tablespoons peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic crushed
- 1 tablespoon sriracha optional
- 2 tablespoons hot water
Instructions
- Bring a large pot of water to a boil over high heat and cook the noodles according to package directions. Drain and add back to the pot.
- Meanwhile, make the sauce by adding all of the ingredients into a small bullet blender or food processor and mix until creamy. You can also add to a jar and shake vigorously to combine instead.
- Pour the sauce over the cooked noodles and heat on low, tossing the noodles until they are completely coated in the sauce. Add a splash more water if the noodles get too sticky as you want the sauce to be smooth and creamy.
- Serve topped with spring onions, fresh chilli and crushed peanuts if you like.
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.
sherry M
just wondering – as you don’t have a space for fellow bloggers to add their URL, are you averse to letting us put it in the comments also?
Sherry M
such an interesting idea …