These peanut butter noodles have “a depth of flavor and dimension that belies what a fast, easy, flexible, and mindless (and therefore brilliant) solution it is when time and energy are low,” writes cookbook author Hetty Liu McKinnon.
Think of her recipe for peanut noodles as a formula. The highly adaptable peanut butter sauce comprises “a nutty, full-bodied base thinned out with a mix of something acidic to cut through the richness, something sweet for balance, and something salty for a jolt of umami.” Is someone in the house opposed to peanut butter? Use tahini. Out of maple syrup? Use sugar or honey as the sweetener. Rice vinegar runneth dry? Turn to coconut vinegar, ACV, or even lime juice.
As for the noodles, almost any Asian variety will work: Try store-bought or homemade ramen noodles, udon noodles, or soba noodles, or swap in rice vermicelli for gluten-free diners. Nothing in the cupboard but a box of spaghetti? That’ll work too; just cook whatever you choose according to its package directions. The veggies are equally flexible. Crunchy cucumbers and green onions are great, but thinly sliced snap peas and carrots would be, too, as would leftover grilled asparagus or zucchini, jarred bell peppers, or raw shredded cabbage.
This dish is as good served right away for a weeknight dinner as it is packed up for a take-to-work lunch; store the cooked noodles, peanut butter sauce, and the chopped peanut garnish separately. And have ready chili crisp or sriracha and sesame oil, plus cilantro, toasted sesame seeds, and lime wedges for squeezing so everyone can customize their bowl as soon as they’re ready to eat.
Looking for a more substantial peanut noodle dish? Try Chris Morocco’s version with crispy pork, sautéed collard greens, and rice noodles, Hana Asbrink’s Chicken Noodle Salad With Spicy Peanut Sauce, Claire Saffitz’s udon with chicken and bean sprouts, or Ines Anguiano’s pork noodles with salsa de cacahuate.
Recipe information
Total Time
10 minutes
Yield
4 servings
Ingredients
12
½
2
4
1
1
4
2
⅓
Preparation
Step 1
Cook 12 oz. dried wheat noodles (such as thin udon) in a large pot of boiling salted water until tender. Drain and rinse under cold running water; set aside.
Step 2
Whisk ½ cup chunky or creamy peanut butter, 2 Tbsp. unseasoned rice vinegar or lime juice, 4 tsp. pure maple syrup or honey, 1 tsp. soy sauce, 1 small garlic clove, finely grated, and ¼ cup hot water in a large bowl until smooth. Dressing should be the consistency of heavy cream; if too thick, add a little more water as needed. Season with kosher salt and freshly ground black pepper. If the drained noodles are sticking together, rinse briefly to separate; drain well. Transfer to bowl with dressing; toss to coat. Add 4 small Persian cucumbers, thinly sliced, and 2 scallions, finely chopped, and season well with kosher salt and freshly ground black pepper.
Step 3
Divide noodles among bowls; top with ⅓ cup salted roasted peanuts, coarsely chopped, and drizzle with raw sesame oil or chili oil.
Editor’s note: This peanut butter noodle recipe was first printed in our March 2021 issue. Head this way for more of our favorite recipes with peanut butter →
Leave a Review
Reviews (62)
Back to TopSo simple yet so delicious!
Anonymous
Riverside, CA
3/19/2024
Amazing! Easy!
Anonymous
Connecticut
1/28/2024
I made this with Tahini instead of PB and it was great! No other substitutions. I eye-balled the 1/2 cup of Tahini because I didn't want to wash another dish, probably used a bit more than the recipe amount. Served with peanuts and chili crunch, amazing! We loved it.
M Moon
Palm Springs, CA
1/17/2024
I use almond butter instead of PB and love the dish!
Marcia Minsky
Cincinnati, Ohio
8/22/2023
yummy!!! Sesame oil is a must add for me, i love peanut butter noodles and i make them often! Topped with some seared shrimp and toss in some broccoli and i can eat it every day 😍
indigo
memphis
8/15/2023
I don't like spicy food and I've been looking for a good peanut sauce that isn't spicy but still is tasty. I finally found it. I followed the recipe exactly as written (without the chili oil) and found it fast and easy to make. I used my pasta machine to make fresh udon noodles which only needed about three minutes to cook. The consistency was perfect. I did add chopped sweet peppers and blanched kale along with the cucumber and unsalted chopped peanuts. Thanks for a great recipe. I'm tired of substituting or eliminating the spicy parts and finding that what is left is not worth the trouble.
Anonymous
The villages Florida
6/8/2023
This was super solid and easy. I made it with somen because that's what I had and some Persian cukes that were alllllmost over the hill. Def would love to add garlic chips, chili crisp-- nice base recipe and I've tried other tahini or peanut sauces like this that ended waaaaayyy too stodgy, so happy to have found this ratio.
ML Character
Los Angeles
4/18/2023