Peanut Noodles
A pantry-friendly, crowd-pleasing bowl of noodles tossed in a rich, savory peanut sauce with a hint of sesame, soy, and ginger. Ready in under 30 minutes and endlessly customizable — add whatever veggies or protein you have on hand. Perfect for busy weeknights on a budget.
4 servings · Prep 10 min · Cook 15 min · Total 25 min
Southeast Asian · Main Course · Dinner
Ingredients
Open in recipe scaler →Sauce
0.5 cup creamy peanut butter natural or regular
3 tbsp soy sauce low-sodium preferred
2 tbsp rice vinegar
1 tbsp sesame oil toasted
3 cloves garlic minced or pressed
1 tsp fresh ginger grated
0.5 tsp red pepper flakes adjust
3 tbsp warm water to thin the sauce
Garnish
3 stalks green onions thinly sliced
0.25 cup roasted peanuts roughly chopped
1 tbsp sesame seeds
Equipment
Stovetop
Mixing Bowl
Pot
Whisk
Tongs
Mixing Bowl (4 Quarts)
Colander
Instructions
- Bring a large #[Pot] of salted @[Water] to a boil. Cook the noodles according to package directions until al dente. Reserve ¼ cup of pasta water before draining, then drain and rinse the noodles briefly under ^[cold water] to stop cooking and prevent sticking.
- While the noodles cook, whisk together the @[Creamy Peanut Butter], @[Soy Sauce], @[Rice Vinegar], @[Sesame Oil], @[Honey], @[Garlic] minced, @[Ginger] grated, and @[Red Pepper Flakes] (if using) in a large #[Mixing Bowl]. Add ~[3 tablespoons] of @[Warm Water] and whisk until the sauce is smooth and pourable. If it's still too thick, add reserved pasta water a tablespoon at a time until you reach a silky, coating consistency.
- Add the drained noodles to the bowl with the peanut sauce. Using #[Tongs], toss thoroughly until every strand is evenly coated. If the sauce tightens up, splash in a little more reserved pasta water and toss again.
- Divide the peanut noodles among bowls. Top each serving with sliced @[Green Onions], chopped roasted @[Peanuts], and @[Sesame Seeds] if desired. Serve immediately at room temperature or slightly warm.
