These 15-minute noodles in peanut sauce are the perfect side dish or entree and are so flavorful. These noodles are quick to make and are tossed in a creamy peanut butter sauce with a little spice. Toss the noodles with your favorite veggies and dinner is ready!
Peanut Noodle Additions and Variations
You can add shrimp, tofu, steak, or chicken if you'd like. The peanut sauce makes it plenty hearty without adding meat or seafood.
I love tossing these noodles with bell peppers, shredded carrots, green onions, and chopped peanuts. You could really use any veggies that you have on hand. Broccoli, cauliflower, cilantro, cucumbers, or mushrooms would all be delicious.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Prep ahead tips
These peanut noodles are delicious hot or cold. This would make a great picnic meal or meal-prepped lunch. Leftovers can be refrigerated in an airtight container up to 5 days (2-3 days if you add additional protein). The noodles can stick together a bit when refrigerated. To loosen them up again, stir in a little hot water.
Serving Suggestions
These peanut noodles have a slight spice to them (see notes about spice level). To cool your palate down, I'd recommend serving with a Tropical Moscow Mule.
If you make these easy noodles in peanut sauce, please let me know what you think in the comments below and don't forget to tag @ccs_table on Instagram so that I can see your creations.
📖 Recipe
Noodles in Peanut Sauce
Ingredients
- 16 oz rice noodles
- ½ cup creamy peanut butter
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- 1 ½ teaspoon sambal oelek see note
- 1 inch piece of peeled ginger
- 1 garlic clove
- 1 red bell pepper cut into 1 inch strips
- ½ cup shredded carrots
- ⅓ cup sliced green onions
- ¼ cup roughly chopped peanuts
Instructions
- Bring a large pot of water to a boil. Cook rice noodles according to the package. Reserve 1 cup of water before draining and setting aside.
- Meanwhile, add peanut butter, soy sauce, rice vinegar, sesame oil, sambal oelek, ginger, and garlic to a food processor or blender. Pulse for 20 seconds, or until ingredients are fully incorporated and creamy.
- Toss noodles with sauce, bell pepper, carrots, green onion, and peanuts. Add a few tablespoons of reserved water at a time until you reach your desired consistency. The noodles can be served hot or cold.
Notes
- Sambal oelek is a spicy chili paste. This recipe has a kick to it so if you are sensitive to spice, reduce the amount or omit (or add more if you love spice). If your grocery store does not carry sambal oelek, you can substitute for siracha. If you are unsure how much spice to use, start with a little, taste, and add more to your liking.
- I use rice noodles but really any long noodle should work.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Alison Notestine says
Easy dinner to make after work. Can't wait to have this tonight!
Caitlin Charlton says
Thank you so much! I'm so glad to hear that! 🙂