An easy peanut noodles recipe that creates a balanced nutty sauce that is full of umami. Whether you’re making it for a weeknight dinner or a potluck crowd-pleaser, peanut noodles are sure to impress. {Vegetarian, Gluten-Free Adaptable}
Chinese peanut noodles are inspired by the culinary traditions of Sichuan cuisinewhich is famous for its bold and vibrant flavors. While the original dish often includes sesame paste, peanut butter has become a popular substitute, adding a creamy texture and a nutty depth of flavor.
When it comes to quick, flavorful, and satisfying meals, Chinese peanut noodles stand out as a beloved favorite. With a creamy, nutty sauce infused with bold Asian flavors, this dish is the perfect balance of savory, tangy, and slightly sweet.
It is a super versatile dish as well. Serve it plain, or with chopped vegetables, it’s a quick and simple side dish you can prepare ahead of time. Or top it with shredded chicken and marinated eggs for a balanced and satisfying one-bowl meal.
Why you’ll love this peanut noodles
- Quick and Easy: Ready in under 30 minutes.
- Customizable: Add your favorite proteins or veggies for a personalized touch.
- Make-Ahead Friendly: The flavors get even better after marinating!
Peanut noodles ingredients
What type of noodle to use?
The answer is any kind! The peanut noodle sauce is so versatile and it works with almost every type of noodles.
When I was developing my recipe, I used dried Chinese alkaline noodleswhich are often used in Dan Dan Noodles. This type of noodle has a medium thickness and a chewy texture. It’s quite similar to ramen noodles. You can use other types of wheat noodles such as udon noodles or somen noodles.
For a gluten-free dish, you can use rice noodles as well. For example, these Thai rice noodles (often used in Pad Thai) work great in this recipe.
If you’re watching your calories, you can even use shirataki noodles or tofu noodles. These noodles use Japanese yam (konjac) as main ingredients and a bag of them contains only 10 to 20 calories.
Peanut sauce ingredients
I really love this peanut sauce recipe because it only uses 8 ingredients. And they are so common that you probably already have them in your pantry.
- Natural peanut butter: this is my favorite type of peanut butter. But you can use sweetened peanut butter (smooth or crunchy) as well. In this case, skip the honey when you mix the sauce, and add a little honey if the sauce is not sweet enough.
- I am willow
- Honey: other sweeteners such as maple syrup, golden syrup and sugar work as well.
- Lemon juicy
- Sesame oil
- Garlic
- Ginger
- Salt
Chili oil or chili crisp
A spoonful of Lao Gan Ma Chili Crisp or homemade chili oil works wonders. I always love to serve it alongside this dish so anyone can add it to their noodles to further boost the flavor.
Topping options
My favorite peanut noodle topping is sliced cucumber. The crispy and mild cucumber works great, balancing the creamy sauce and tender noodles with its refreshing texture.
Other vegetables that work well are julienned carrot, thinly sliced pepper, and halved cherry tomatoes. You can also add blanched broccoli or bok choy as well.
How to make peanut noodles
Making peanut noodles is super easy.
First you need to mix the water into the peanut butter to form a smooth texture, then add the rest of the sauce ingredients.
When the sauce is mixed, it should be able to coat a spoon, but also not too thick. It should taste slightly salty by itself, so the mixed noodles will be perfectly balanced. You can adjust the consistency and taste of the sauce with more water, salt, or a bit of soy sauce.
Then cook the noodles and toss the noodles with the sauce. You can either toss all the noodles (usually great for a potluck or if you’re preparing a large batch of ready-to-serve sides). Or you can let your guests mix their own noodles by serving the noodles in small bowls and the sauce on the side. This method is often used at a Chinese dinner, so each person can prepare their noodles according to their own taste.
Finally, you can choose to top the noodles with vegetables and crushed peanuts for texture. You can also add meat such as shredded chicken, braised beefrotisserie chicken, or deli meat to make it a full meal.
Why You Should Try It Today
Chinese peanut noodles are a celebration of simplicity and flavor. The creamy sauce clings to every strand of noodle, delivering a taste explosion in every bite. Perfect as a side dish or main course, this versatile recipe is bound to become a staple in your kitchen.
Ready to dive in? Gather your ingredients and whip up this crowd-pleaser today. Trust me, your taste buds will thank you!
What are your favorite ways to enjoy peanut noodles? Share your tips in the comments below!
More delicious noodle recipes
Peanut Noodles
Servings: 4 to 6 servings
Ingredients
- 12 oz (340 g) dried noodles or 1 lb (450 g) fresh noodles (*Footnote 1)
Sauce
- 1/2 cup natural peanut butter (*Footnote 2)
- 1/3 to 1/2 cup warm water (*Footnote 3)
- 1/4 cup I am willow
- 2 tablespoons honey (or sugar, or maple syrup)
- 2 teaspoons lemon juice juice from 1/2 lemon
- 1 teaspoon sesame oil
- 2 clove garlic grated
- 2 teaspoons ginger grated
- 1 teaspoon salt
Instructions
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Add the peanut butter to a medium sized bowl and slowly add 2 tablespoons of water, a little at a time. Stir with a spatula until the water is fully incorporated and it forms a smooth paste.
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Add the rest of the sauce ingredients and mix well. The sauce should be able to coat a spoon but also not too thick. You can always thin the sauce by adding a bit more water. You can make the sauce ahead of time and store it in the fridge for 2 to 3 days.
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Boil noodles according to instructions. Transfer cooked noodles into a colander, rinse with tap water to stop the cooking. Drain well and transfer to small serving bowls.
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Serve the noodles with the sauce on the side with the toppings of your choice.
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To eat, assemble your own bowl with any toppings you prefer, adding a few spoonfuls of the sauce. Mix and enjoy.
Make ahead and store
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You can toss the noodles with the sauce ahead of time and store it in the fridge for 2 to 3 days. The sauce will thicken up a bit more in the fridge. You can gently warm up the noodles in the microwave, or mix the noodles with a bit of hot water to thin it out. If you plan to mix the whole batch of noodles, I would always reserve a bit of sauce and noodles without mixing everything together. Depending on the type of noodles you use, it might require a different amount of sauce to create the perfect taste. You always want to have a bit of extra noodles and sauce to adjust the flavor during the mixing process.
Notes
- The sauce in this dish is so flavorful and versatile that you can use many types of noodles and get a great result. For a traditional taste, I like to use medium thick wheat noodles that have a chewy texture. Chinese alkaline noodles and ramen noodles are great options. Use udon noodles if you prefer thick noodles, or somen noodles if you prefer thin noodles. Rice noodles work wonderfully as well for a gluten-free option.
- If you just opened your peanut butter and there’s a layer of oil on top, stir well with a large spoon to mix in the oil. This way the texture will be more consistent. Use 1/3 cup water if your peanut butter is recently opened, and use 1/2 cup water if you’re getting to the bottom of the jar (which is usually drier).
I prefer to use natural peanut butter, but you can also use sweetened peanut butter as well. In this case, start with 1/4 cup water and add more later if needed. Skip the honey first, then taste the sauce before adding any sweeteners to adjust the taste.
Nutrition
Serving: 1serving, Calories: 333kcal, Carbohydrates: 52.9g, Protein: 11.9g, Fat: 8.9g, Saturated Fat: 1.8g, Sodium: 993mg, Potassium: 44mg, Fiber: 1.2g, Sugar: 7g, Calcium: 5mg, Iron: 2mg
