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!
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 Peanut Butter Noodles Are a Vegan Staple
- 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.
More Vegan Noodle Recipes
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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
Gus says
Such a nice quick and easy meal! I plan to add crispy tofu to tomorrow's leftovers but, in the meantime, I had it with shredded carrot and snow peas. Very yummy and came together fast. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
hat sounds delicious, Gus! So glad you enjoyed it 🙂
Ann says
Another amazing recipe! I added some red peppers, broccoli and edamame. This is the best peanut sauce ever! And it couldn't be easier. Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Ann! Those additions sound amazing, and I’m so glad you loved the sauce 😊
George Gemma says
tasty and easy to make; I impressed my wife who usually cooks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi George! That’s awesome 😄 So glad you both enjoyed it.
Wesdyne says
Not vegan and I love this recipe. I always add a tablespoon of fish sauce to mine. For Christmas, gifted my vegan sister-in-law vegan fish sauce from the Asian grocery store. My Vietnamese daughter-in-law showed me how to use lime and fish sauce to make pretty much everything.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wesdyne! Food that brings everyone together is the best kind 😊 So happy you enjoyed it!
Crl says
Loved loved this recipe
Thank you so much
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it 😊 Thank you so much!
T. says
Oops, my mistake- tried again with the print button and that works much better my rating even though I actually haven’t made it yet, but I’m sure it’s good
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi T! So glad you found the print button 🙂 Enjoy!
Leslie Padorr says
So versatile! You can use any kind of noodle, add tofu, veggies, lots of possibilities. I used purple yam noodles because they had been in drawer forever. I cooked broccoli pieces and Chinese cabbage slices briefly in the noodle water before adding the noodles, and combined everything with tofu and the sauce. The chili crisp and the lime really makes the sauce great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds perfect! I am so happy you enjoy the recipe Leslie! Thank you for the review 🙂
Kathryn Bandiera says
Love Sam and her recipes! 10++. They are super tasty, pretty easy to make and her videos are so helpful - if you're not a cook. lol. Plus our non- vegan friends enjoy many of the dishes ( yet don't know they're vegan!! lol) We have several of her cookbooks. All are awesome!!.Sam, keep up the good work Sam. and the Red lipstick 👌🏼🫶🏼
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Kathryn!!!!! This comment made my day! 🙂
Julianne says
I'm just starting out cooking so all the different flavors scared me, I'm used to such basic flavors. But wow, after trying it, I'm craving these noodles and all their complexity!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful, I am so thrilled you are expanding your cooking and flavor profile Julianne! 🙂
Marcia Chick-Nilsen says
Thank you for your truly delicious recipes, plus you make it easy to print and save them. You are my favorite online chef!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Marcia! That is so nice 🙂
Mary Manriquez says
Wow, this was absolutely delicious. It was easy and so satisfying. I put bok choy an mini corn in the dish. I put prawns for my husband. Warm glass noodles and I went heavy on the crispy chili oil, lime and garlic. Wow, this will definitely be on our quick dinner menu for the week. Dinner in less than 30 minutes. You can dress with lime slices, spicy nori, crispy edamame, crispy onions or crispy garlic. The garnishes or mix-in’s are whatever your favorites you have on hand. Super yummmm!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it so much Mary and love that you had fun with toppings too!! Thank you for your review 🙂
Tracy says
So easy and so good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thanks Tracy!
Lisa Anglesea says
Yum! We topped the noodles with cucumber, red bell pepper, cilantro and crispy tofu. It was wonderful!
Jess @ It Doesn't Taste Like Chicken says
Sounds amazing!
Carol Brzezicki says
This is the best peanut butter noodle recipe ever! We use bucatini noodles (like straws) to hold more sauce.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Love the extra-slurpy noodles! Thanks for your review Carol 🙂
Betsy Little says
My husband prepared the sauce. I cooked up too many spaghetti noodles. We both loved the recipe and agreed it would be great to bring to a pot luck or prepare for any gathering.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! SO happy you and your husband enjoyed it Betsy!!
Beata says
The day that got away from us finally arrived haha, and I found myself with hardly any time to make dinner, but wanting something tasty. Bonus, we both like peanut butter but it never really makes it into the dinner time meals, so I said, this was the sign from the universe to make this recipe!
I used 3 packets of all different instant ramen noodles, cooked together in their seasoned broth. Sauce was made from crunchy peanut butter that was sort of hardened on the bottom of the jar (since all the oil we so carefully stirred in upon opening was already mostly gone). Not trying to make the sauce vegan, I added a squirt of hot honey instead of a vegan sweetener. I kept adding water, but the sauce was not loosening at all, so I scooped it all up into my mini food processor and buzzed it smooth. The sauce was on the thin side due to too much water, I suppose, but as it sat, it kind of started thickening some, so I actually added just a bit of the noodle cooking broth with its seasoning.
I know that the sauce was not exactly as written and I had no idea what kind of finished dish it will all be, but I said the heck with it all haha, divided the noodles between 2 bowls and poured the sauce over it all. garnished with chopped cilantro and served sesame seeds and chili crisp on the side.
Long silence ensued, as we were both slurping the noodles in pure bliss.
HOLY COW YUM!!! YES to the lime!!! Will probably add a bit more lime juice and garlic next time, because there will be many more next times. Also looking forward to making this recipe from memory. Thank you, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beata, haha I love this!! So happy this is a new fave for you! Thank you for your review! 🙂
Cal says
Planed to make this today, but didn't have the noodles I wanted. But I have a lot of rice and a great Congee recipe. So I combined the sauce from this recipe with the Congee and a few handfuls of roasted and salted peanuts and WoW. It's a great combination. When I get the right noodles I'm making this by following the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh I love congee, that sounds like a great idea Cal, so happy you enjoyed it!
Dana says
I've been making a very similar version to this about 2x a week (non vegan husband would live off these), the difference was that version used vinegar in lieu of lime and didn't have agave or garlic. The DIFFERENCE those ingredients make is amazing.. I saw this in my inbox and immediately had to try (we were due for PB noodles anyway. So I didn't have to strongarm anyone lol). I look forward to memorizing this from making it way too many times.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha that's so wonderful Dana! So happy you loved the lime + agave addition so much! Thank you for being the first to try them and leave a review! 🙂