Because of our adamant love for the hustle culture, most of the time, Gen Zs like us forget to eat properly. I mean, who has the time to prepare a full-blown meal in an hour when there’s a lot of tasks to finish, right?
Well, I do have some news for you! You only need 20 minutes to prepare a proper, nutritious, and mouth-watering dinner. This spicy peanut noodles are creamy, nutty, slightly sweet, and just the right amount of spicy—it’s everything I crave after a long day.
The best thing about this recipe is that it’s customizable depending on what you have in the fridge. No more dilly-dallying on what ingredients to use for your next meal.
Tips for Cooking and Prepping
Here’s the thing about peanut noodles: the sauce is everything.
I like to whisk together peanut butter, soy sauce, rice vinegar, sesame oil, and a touch of chili paste until smooth. If the sauce feels too thick, just loosen it with a bit of hot water or broth until it coats the noodles perfectly.
When cooking noodles, always reserve a bit of the noodle water before draining. It helps bring the sauce together beautifully.
And if you want to level it up, I top mine with a crispy fried egg and some grilled chicken. Garlic chips and crushed peanuts on top? Game-changer.
Veggies like spinach, cabbage, carrots, or bell peppers are great add-ins for extra fiber and color.
What Type of Noodles to Use
You can use almost any kind of noodles for this recipe, but I personally like wheat noodles (like ramen or lo mein) for their chewy texture.
Rice noodles also work if you’re gluten-free, and even spaghetti will do in a pinch. The key is to slightly undercook the noodles before tossing them in the sauce; that way, they don’t turn mushy.
Can I Make Peanut Noodles Without Peanuts?
Absolutely. If you have a peanut allergy or just don’t like peanuts, swap the peanut butter for almond butter, cashew butter, or even tahini.
Each gives a slightly different flavor, but they all work beautifully in this sauce. Just adjust the thickness with water or coconut milk to your liking.
Peanut-allergy crowd, we got you!
Serving Suggestions
I like serving my spicy peanut noodles topped with a crispy fried egg and grilled chicken for extra protein. If you’re vegetarian, try pan-fried tofu or tempeh instead.
A sprinkle of crushed peanuts or sesame seeds adds crunch, and a squeeze of lime cuts through the richness.
You can also serve it cold. This dish makes for an amazing chilled noodle salad during hot days.
Storing and Make-Ahead Tips
If you’re meal prepping, here’s my best advice: make the sauce ahead of time, not the full dish. Store the sauce in a sealed jar in the fridge for up to five days.
When you’re ready to eat, cook the noodles fresh—they only take a few minutes—and toss them in the reheated sauce. This way, you’ll never end up with soggy or mushy noodles.
If you’ve already mixed the sauce and noodles, store them together in the fridge for up to three days. Add a splash of warm water or broth when reheating to loosen up the sauce.
20-Minute Spicy Peanut Noodles
Image credit: @eatwithclarity
Ingredients
For the Sauce
- ¼ cup creamy peanut butter (or almond butter/tahini)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave
- 1–2 teaspoons chili crisp or sriracha (adjust according to preference)
- 2 tablespoons warm water (to thin the sauce as needed)
- 1 clove garlic, minced
For the Noodles
- 8 ounces wheat noodles or rice noodles
- 1 tablespoon neutral oil
- 1 small carrot, julienned
- ½ cup shredded cabbage or spinach
- Salt, to taste
Instructions
- Cook the noodles. Bring a pot of salted water to a boil and cook noodles according to package instructions. Reserve ¼ cup of noodle water, then drain and set aside.
- Make the sauce. In a bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, honey, chili crisp, and garlic. Add warm water gradually until smooth and creamy.
- Toss everything together. In a large pan, heat oil and sauté carrots and cabbage briefly until just tender. Add noodles and sauce, tossing to coat evenly. Adjust consistency with reserved noodle water.
- Serve. Top with a fried egg, grilled chicken, or tofu. Sprinkle crushed peanuts or garlic chips, and serve with lime wedges on the side.
Featured image credit: @nora_cooks_vegan_
