Author: These Peanut Butter Noodles are creamy, savory, and slurp-worthy, and as spicy (or mild) as you like. Tossed in a simple peanut-lime sauce, they come together in under 20 minutes using pantry staples. Serve them hot or cold, dress them up or keep it simple. They're a weeknight win!
Pair these rice paper dumplings with peanut butter noodles for a cozy takeout-style dinner.
One of the universal truths in life (and definitely in vegan cooking) is that you can never go wrong with peanut sauce, and this recipe for Peanut Butter Noodles is just a little more evidence to back up that point. The sauce is so good, I've 100% eaten it straight from the bowl with a spoon 🙃. It's creamy, salty-sweet, tangy, garlicky, and totally customizable depending on how much heat you want. Toss it with noodles and enjoy as is, or bulk it up with some veggies or tofu and you have yourself an incredibly easy (and incredibly delicious) meal.
Why These Peanut Butter Noodles Will Be Your New Weeknight Obsession
- Quick and easy: Just whisk together the sauce and toss it with the noodles. That's it! My go-to when I have zero energy but crave something comforting.
- Your choice of noodles: Anything goes, rice noodles, soba, ramen, udon, spaghetti, whatever in the pantry.
- Versatile serving options: Eat them straight up, bulk them out with veggies or protein, or meal prep for work lunches. Hot or cold, they're great either way.
Ingredients for Peanut Butter Noodles
- Noodles: Any kind you like. Rice noodles, soba, ramen, udon, or even spaghetti.
- Natural peanut butter: The drippy kind that needs stirring. (Skip the processed stuff with added sugar and oils.)
- Soy sauce: Or tamari, liquid aminos, or coconut aminos, if you prefer.
- Sweetener: I use agave or maple syrup, or even white or brown sugar if that's what you've got on hand.
- Rice vinegar: Adds a little zing. Apple cider or white wine vinegar also work in a pinch.
- Chili crisp or sriracha (optional): Only if you like a little heat. (I like a LOT of heat 🔥).
- Toasted sesame oil: Nutty and toasty, it makes the whole dish pop.
- Garlic: Because garlic.
- Lime: Freshly squeezed is best for that bright citrus hit, but even the bottled stuff will do in a pinch.
- Warm water: Helps thin the sauce to the perfect creamy consistency. (Warm is key, it melts the peanut butter and brings everything together.)
- Garnishes: Roasted peanuts, sesame seeds, green onions, or cilantro, all optional, but highly recommended.
How to Make Peanut Butter Noodles
- Cook the noodles: Follow the package instructions. Drain the noodles; if you want to serve this recipe cold, rinse the noodles in cold water as well.
- Make the sauce: Whisk together all of the sauce ingredients except the water. If needed, whisk in the water a tablespoon at a time.
- Assemble: Pour the sauce over the noodles and toss to coat.
- Garnish as desired. I like a sprinkle of green onions, cilantro, sesame seeds, and peanuts, but do your thing.
Tips and Variations
- Be conservative with the water: Your noodles will hang onto moisture even after draining, so keep the sauce thick but pourable. You want creamy, not watery or gloopy. You can always add an extra splash of water if needed when tossing with the noodles.
- Add more protein: Tofu is my favorite (try Crispy Sesame Crusted Tofu or The Best Air Fryer Tofu), but tempeh, edamame, and store-bought vegan meat substitutes also work.
- Veg it up: Anything that plays well with peanut sauce is fair game. I love broccoli, red pepper, and greens, but roasted sweet potato or shredded cabbage are great too.
- Turn it into a salad: Serve cold with crunchy add-ins like shredded carrot, cucumber, bean sprouts, or cilantro. Perfect for summer lunches or picnics.
How to Store and Reheat Peanut Butter Noodles
Transfer the noodles to an airtight container and refrigerate for up to 4 days. You can eat leftovers cold or warm them up in the microwave or in a pan on the stovetop over medium-low heat with a splash of water or broth to loosen up the sauce.
If you try this peanut butter noodles recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Peanut Butter Noodles (Easy, Spicy & Vegan!)
These Peanut Butter Noodles are rich, creamy, savory, and as spicy (or mild) as you like! Tossed with a simple peanut-lime sauce and your favorite noodles, they come together in under 20 minutes and are totally slurp-worthy. Serve them warm or cold, and customize with your favorite veggies or protein for an easy weeknight dinner you'll want to make on repeat.
Servings:
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Ingredients
- 8 oz noodles, (rice noodles, soba, spaghetti, or ramen)
- ½ cup natural peanut butter, (the drippy kind)
- 3 tablespoons soy sauce, (gluten-free if preferred)
- 1 tablespoons agave or maple syrup
- 1 tablespoon rice vinegar
- 1 - 3 teaspoons chili crisp or sriracha, (optional, to taste)
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced or pressed
- 1 lime, juiced (2 tablespoons)
- 4 - 6 tablespoons warm water, to thin
- Optional for garnish: Roasted peanuts, sesame seeds, green onions, or cilantro
Instructions
- Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to package directions.For a hot dish, drain and use immediately.For a cold dish, rinse thoroughly under cold water and drain well.
- Make the sauce: While the noodles cook, whisk together the peanut butter, soy sauce, agave, rice vinegar, chili crisp (if using), sesame oil, garlic, and lime juice in a medium bowl or jar. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable, but still thick and creamy.
- Toss and serve: Pour the sauce over the noodles and toss to coat. Add a splash of hot water (for warm noodles) or cold water (for chilled noodles) as needed to loosen the sauce to your desired consistency. It should be creamy, not gloopy. Garnish and serve.
- Storage: Best served fresh but leftovers can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold straight from the fridge, or reheat gently with a splash of water or broth to loosen the sauce.
Notes
Make It a Full Meal
Add any of the following to bulk it up and make it more filling: Protein:- Crispy tofu (pan-fried, baked, air-fried, or raw)
- Steamed or pan-seared tempeh
- Edamame
- Store-bought vegan meat substitutes
- Steamed or sautéed broccoli
- Bell pepper strips
- Green peas
- Roasted sweet potato
- Sautéed mushrooms
- Steamed greens (kale, bok choy, spinach)
- Shredded cabbage
- Chopped cucumber
- Mung bean sprouts
- Grated carrot
- Snap peas
Substitutions:
- Nut-free? Use sunflower seed butter or tahini
- No peanut butter? Try almond butter or cashew butter
- Gluten-free? Use tamari instead of soy sauce and rice noodles
- Oil-free? Omit sesame oil or sub 1 teaspoon sesame seeds; use sriracha or an oil-free hot sauce in place of chili crisp
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 446kcal | Carbohydrates: 60g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 864mg | Potassium: 237mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
Rosie W says
Delicious! I accidentally read Tablespoon instead of teaspoon for the chili crisp, 😁, and needless to say it was quite hot! but that's my fault. it was still extremely tasty. I threw in some super firm tofu, garnished with sesame seeds & green onion slices. will definitely be making again and again. yum! so easy & quick. thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha, that’ll make them spicy, Rosie! 😂 So happy you still loved them, and the tofu sounds like a delicious addition! Thanks so much for making the recipe!