Name: Peanut Butter Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: Noodles (spaghetti, rice noodles, or soba); 1/4 cup peanut butter (creamy or natural); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 clove garlic, minced; 1 tsp grated ginger; 1–2 tsp honey or maple syrup; 1–2 tsp sriracha or pinch of chili flakes (optional); 2–4 tbsp water (to thin sauce); Green onions, sliced (for garnish); Crushed peanuts (optional topping); Optional add-ins: shredded carrots, bell peppers, cucumbers

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These peanut butter noodles are quick, creamy, and packed with bold flavor. With a rich, nutty sauce that clings perfectly to the noodles, this dish is my go-to for a satisfying meal when I want something easy yet deeply flavorful.

Why You’ll Love This Recipe

I love how fast these noodles come together—perfect for weeknights or lazy weekends. The peanut butter sauce is creamy, slightly spicy, and totally addictive. I can customize it with whatever veggies or proteins I have on hand, making it endlessly versatile. It’s one of those meals I crave again the moment I finish the last bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Noodles (spaghetti, rice noodles, or soba work great)
Peanut butter (creamy or natural)
Soy sauce
Rice vinegar
Sesame oil
Garlic
Ginger
Honey or maple syrup
Sriracha or chili flakes (optional for heat)
Water (to thin the sauce as needed)
Green onions (for garnish)
Crushed peanuts (optional topping)
Shredded carrots, bell peppers, or cucumbers (optional for crunch)

Directions

I cook the noodles according to package instructions, then drain and set aside.
In a bowl, I whisk together peanut butter, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and sriracha. I add water a little at a time until the sauce is smooth and pourable.
I toss the warm noodles with the sauce until they’re evenly coated.
I serve them warm or chilled, topped with green onions, crushed peanuts, and fresh veggies if I want extra crunch.

Servings and timing

This recipe makes about 2 to 3 servings. It takes just 15 minutes from start to finish.

Variations

I add grilled chicken, shrimp, or tofu to turn it into a heartier meal.
For a crunchier texture, I mix in shredded cabbage or edamame.
I use whole wheat or gluten-free noodles depending on what I have on hand.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The noodles tend to absorb the sauce, so I usually stir in a splash of water or soy sauce before reheating gently in the microwave or on the stove.

FAQs

Can I use crunchy peanut butter?

Yes, I use it when I want extra texture in the sauce. It’s delicious either way.

Are these noodles good cold?

Absolutely. I often enjoy them straight from the fridge as a cold noodle salad.

Can I make this dish ahead of time?

Yes, I prep the sauce in advance and store it in the fridge for up to a week. I just cook noodles fresh and toss them together when ready.

What kind of noodles work best?

I like using rice noodles for an authentic feel, but spaghetti or soba noodles work perfectly too.

Can I make this recipe spicy?

Yes, I add extra sriracha or a spoonful of chili garlic sauce if I want more heat.

Conclusion

These peanut butter noodles are a fast, flavorful, and flexible meal I can whip up anytime. Whether I’m craving something warm and creamy or a cool, refreshing noodle salad, this recipe never fails me. It’s always a winner when I need something quick and satisfying.