Peanut Butter Noodles (Easy, Spicy & Vegan!)

 

Under 20 minutes, made entirely from pantry staples, completely slurp-worthy, and so creamy, savoury, and deeply satisfying that it will become your most-requested weeknight dinner for years to come. These peanut butter noodles are coated in a rich, punchy peanut-lime sauce with garlic, ginger, soy sauce, and as much or as little chilli heat as you like. Serve them hot as a comforting dinner or cold as a refreshing noodle bowl — either way, they are absolute perfection in a bowl.

Prep Time: 5 mins  |  Cook Time: 10 mins  |  Total Time: 15–20 mins  |  Servings: 4    

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Ingredients

Noodles:

• 350g (12 oz) noodles of choice — rice noodles, soba noodles, ramen, lo mein, udon, or even regular spaghetti all work

Peanut-Lime Sauce:

• ½ cup (130g) natural creamy peanut butter (unsweetened)
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon maple syrup or agave
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, finely minced or grated
• 1 teaspoon fresh ginger, finely grated
• 1–2 teaspoons chili crisp oil or sriracha (adjust to your heat preference)
• 4–6 tablespoons warm water (to thin the sauce to a pourable consistency)

Optional Add-ins:

• 1 cup shredded red cabbage
• 1 cup edamame (frozen, thawed)
• 1 red bell pepper, thinly sliced
• 1 cup shredded cucumber
• 200g baked or pan-fried tofu, cubed

Garnishes:

• 3 green onions, thinly sliced
• ¼ cup roasted salted peanuts, roughly chopped
• 2 tablespoons sesame seeds
• Fresh cilantro leaves
• Extra lime wedges and chili crisp, for serving

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Instructions

1. Bring a large pot of water to a boil. Cook the noodles according to the package directions until perfectly al dente. For a hot dish, drain and use immediately. For a cold noodle bowl, drain and rinse thoroughly under cold running water to stop cooking and cool the noodles completely. Drain well.
2. While the noodles cook, make the peanut sauce: add the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, garlic, ginger, and chili crisp to a medium bowl or jar. Whisk vigorously until completely smooth. Add warm water one tablespoon at a time, whisking between additions, until the sauce is thick but pourable — it should coat a spoon generously. Taste and adjust: more lime juice for brightness, more soy sauce for saltiness, more chili for heat, or a splash more maple syrup for sweetness.
3. Pour the sauce over the drained noodles and toss well until every strand is evenly and generously coated. If the sauce seems too thick, add another tablespoon of warm water and toss again.
4. If using any optional add-ins (cabbage, edamame, bell pepper, cucumber, or tofu), toss them in with the noodles now.
5. Divide into bowls and top with sliced green onions, chopped roasted peanuts, sesame seeds, and fresh cilantro. Add an extra drizzle of chili crisp or sriracha and a squeeze of lime juice for the perfect finishing touch.
6. Serve immediately for a warm, comforting dinner — or refrigerate and serve cold as a noodle salad for lunch.

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Notes

• Peanut butter: Always use natural, unsweetened peanut butter made from 100% peanuts for the best sauce. Sweetened or stabilised peanut butter will make the sauce too sweet and won't emulsify as smoothly.
• Sauce consistency is key: Your cooked noodles will retain moisture even after draining, so keep the sauce thick and creamy rather than thin and watery. Start with 4 tablespoons of warm water, then add more as needed after tossing.
• Make it a complete meal: Add crispy baked tofu, pan-fried tempeh, or a handful of edamame for a protein boost that transforms this into a satisfying, balanced dinner.
• Gluten-free: Use rice noodles or soba noodles (100% buckwheat) and swap soy sauce for tamari or coconut aminos.
• Nut-free: Substitute peanut butter with sunflower seed butter or tahini for a nut-free version. The flavour will be different but equally delicious.
• Meal prep: The peanut sauce keeps in the fridge in a sealed jar for up to 1 week. Cook fresh noodles when ready to serve and toss with sauce — this makes weeknight dinner almost effortless.
• Reheating: Reheat on the stovetop with a splash of water or broth, stirring frequently. The noodles are also delicious eaten cold straight from the fridge.

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