There’s many a peanut noodle recipe out there, but I humbly submit these peanut noodles for your consideration, in the hopes that they become your new go-to.
Fast and Easy Peanut Noodles
Why? Maybe you’re reading this from your at-home desk (read: your couch). Perhaps there’s a child clawing at you for entertainment as you try to dash off an email or get chores done around the house. Or maybe you’re alone, trying to figure out how long you’ll let “lunch” slip by until it just becomes dinner.
These easy peanut noodles are here to save you. They’re fast and entirely satisfying and delicious, thanks to a hearty scoop of peanut butter.
As for added flavors, I’m rebelling against “simple” peanut noodles in favor of the addition of Thai black soy sauce (or dark soy sauce), which gives them a rich edge, fish sauce, sesame oil, lime juice, and a dollop of my signature chili oil to liven things up.
Your New Go-to Recipe
As someone who’s been whipping up some semblance of peanut noodles since I could reach the countertop and boil water, there’s been no shortage of what I will call “aimless noodling.”
You walk to the kitchen and think you’ve reached a point where you can just add a dash of this or a dash of that, and end up with a superior bowl of noodles. But while my ego hasn’t necessarily lessened over the years, I will admit that I’ve had many a mediocre batch of peanut noodles.
So, as the most hapless cook in The Woks of Life kitchen (it’s true, I’m spectacularly poor at following recipes), I’m here to help save you from yourself!!!
Make these noodles with these ingredients. Soon enough, you’ll be on autopilot, and can rest assured that you’ll have the perfect bowl of classic peanut noodles every time.
Note that this recipe calls for Thai black soy sauce. However, if you can’t find it or don’t have it on hand, you can substitute a mixture of Chinese dark soy sauce and sugar (details in recipe card below).
Peanut Noodles: Recipe Instructions
Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce.
Feel free to taste and adjust any seasoning if needed (I like more chili oil on mine!).
Serve. (Recipe makes about 2 servings.)
Peanut Noodles
Ingredients
- 200 g fresh white (wheat) noodles (7 ounces; or 100g/3.5 ounces dried)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons ginger (minced or grated)
- 1/3 cup peanut butter (85g; creamy or chunky)
- 2-3 tablespoons hot water (depending on desired sauce consistency)
- 1 tablespoon Thai black soy sauce (we like the “Healthy Boy” brand; can substitute 1 teaspoon Chinese dark soy sauce, plus ½ - 1 teaspoon sugar to taste)
- 2 teaspoons light soy sauce
- 2 teaspoons fish sauce (or vegan fish sauce to keep the dish vegan)
- 1/2 teaspoon sesame oil
- 1 tablespoon lime juice (optional)
- 2 teaspoons chili oil (optional)
Instructions
- Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
- Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
- By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.
Terrific peanut noodles! FYI I found the Taiwanese cut noodles on JustAsianFood.com, for those who don’t have access to an Asian grocery.
Thank you so very much for all of the great recipes, directions and tips. Really enjoy this blog
Thank you so much, Diane!
Can protein be added to this? It looks so good!
Hi Angelina, yes, you could add sauteed sliced chicken, or maybe shrimp!
Love this and all the cold noodle recipes! I usually use Soba noodles for many of these. They have great texture, a good when cold, have some flavor, and their ny utritional profile is a bit better than wheat noodles. Only issue is I have never seen them wide. So if really wide noodles are called for, then I use the wheat (or mung bean).
Thank you, Larry! We love soba noodles too, they are indeed very healthy. You can use almost any noodle type or shape that suits you for this recipe.
Made it last night and it was a snap! I was hungry and had some pumpkin seeds lying around so I tossed them in at the end for crunch. Only had Lo Mein noodles worked out fine for supper and OMG you cannot stop eating this when it is cold LOL! Spot on I will be making this again and SOON! Thanks for the new staple ♥
I love the addition of the pumpkin seeds, Gina! Nothing makes me happier than making it into someone’s regular recipe rotation it into your rotation!
Thank your for cooking and commenting :)
I have been making peanut noodles for decades, but this is the most delicious and easiest I’ve ever made. Do use the chili (I used chili garlic paste) because it adds a wonderful brightness to the dish. Thank you SO MUCH for this great recipe. My friends will think I am a Goddess when I serve it!
Hi Martha, Yas! I completely agree and I too for too long have been eating truly subpar peanut noodles for years. And you are a goddess!
Thanks for cooking and commenting :)
I wasn’t able to find chili oil but found chili oil with black bean. Will this taste similar i havent tried either before.
Hi momo, it will be different—more heavy and umami tasting than the purer spice of chili oil, but it’s a good substitution in a pinch!
Kaitlin – Hit the link to the noodles ingredient and give that section a proof read…tea has only three letters. Recipe looks good though- am going to get some peanut butter in the house to give it a try.
Thanks for flagging, Rowland! Hope you like the recipe, despite our typos :)
These peanut noodles were delicious! I’ve made them twice already this week. Thanks.
Thanks, Christine!
What brand/type of noodles are pictured in this recipe?
I really enjoy this blog and the manner that you present the recipes and info. Thanks.
Hi Diane, these are a brand of dried “knife cut noodles” (刀削面）. They are labeled “sliced noodles” on the package, and the brand is “Yuan Yi,” from Taiwan.
Oh these were lovely! I’m vegetarian and swapped out Maggi seasoning for the fish sauce. Used dried spaghetti and added extra lime. Haven’t been feeling well and skipped the chili oil and cooked the sauce, using garlic oil instead of raw garlic. It was delicious and sat so beautifully. Thank you!!
Thanks, Toni Jean! Good substitution on the fish sauce. I’m glad you liked it!