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If you enjoy peanut butter and noodles, this peanut butter noodles recipe is sure to hit the spot. It’s vegan, incredibly easy to prepare, and ready in just 30 minutes, bursting with rich, peanutty goodness. Imagine tender noodles coated in a creamy sauce, topped with crunchy veggies and fresh herbs—it’s the ultimate quick dinner option. Plus, the leftovers make an excellent lunch the next day. Is there anything better than noodles drenched in peanut sauce? I mean, seriously, what could be better? This combination is always a winner!
Here’s how you can make it at home.
Ingredients
- 8 oz long noodles (thin udon, ramen, spaghetti)
- 1/3 cup unsalted peanut butter (crunchy or smooth)
- 1 1/2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp soy sauce
- 1 clove garlic, minced or grated
- 1 tsp sriracha or sambal olek
- 2-3 tbsp warm water
- 1/2 large English cucumber, thinly sliced
- 1 medium red bell pepper, thinly sliced
- Chopped peanuts to serve
- Chopped cilantro to serve
- Sesame oil (optional)
Serves: 3-4
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Directions
- Wash, dry, and thinly slice the cucumber and bell pepper. Then, finely mince the garlic.
- Then, chop up the peanuts and cilantro.
- Cook the noodles according to package directions. Once cooked, drain the noodles immediately.
- In a large bowl, combine the peanut butter, rice vinegar, maple syrup, soy sauce, garlic, and sriracha. Whisk until smooth.
- Add 2 tbsp warm water and whisk until smooth. Add more water until the consistency is that of a thick heavy cream.
- Add in the hot noodles and toss to completely coat.
- Add in the vegetables and toss to combine.
Serve immediately with chopped peanuts, cilantro, and a drizzle of sesame oil if desired.
Variations
You can also use rice noodles/thin pad Thai style noodles and tamari for a gluten-free version.
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Creamy Peanut Butter Noodles Recipe
Ingredients
- 8 oz long noodles (thin udon, ramen, spaghetti)
- ⅓ cup unsalted peanut butter (crunchy or smooth)
- 1½ tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp soy sauce
- 1 clove garlic minced or grated
- 1 tsp sriracha or sambal olek
- 2-3 tbsp warm water
- ½ large English cucumber thinly sliced
- 1 medium red bell pepper thinly sliced
- Chopped peanuts to serve
- Chopped peanuts to serve
- Sesame oil (optional)
Instructions
- Wash, dry, and thinly slice the cucumber and bell pepper. Then, finely mince the garlic.
- Then, chop up the peanuts and cilantro.
- Cook the noodles according to package directions. Once cooked, drain the noodles immediately.
- In a large bowl, combine the peanut butter, rice vinegar, maple syrup, soy sauce, garlic, and sriracha. Whisk until smooth.
- Add 2 tbsp warm water and whisk until smooth. Add more water until the consistency is that of a thick heavy cream.
- Add in the hot noodles and toss to completely coat.
- Add in the vegetables and toss to combine.
