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: 4
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
Find it online:
https://itdoesnttastelikechicken.com/peanut-butter-noodles/Scan the QR code for updates, tips, and to ask me any questions!
