These 15-minute peanut noodles 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!
This is a vegetarian recipe and is vegan if you use vegan peanut butter (a lot of peanut butters are vegan, just check the label). You can add shrimp, tofu, steak, or chicken if you'd like. The peanut butter sauce has lots of protein making it plenty hearty without adding meat or seafood.
Peanut Noodle Additions and Variations
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.
Prep ahead tips
These 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.
These noodles do have a slight kick 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 15-minute peanut noodles, 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.
Fifteen-minute Peanut Noodles
- 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
- 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.
- 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.