peanut butter noodles

These Peanut Butter Noodles are ready in just 20 minutes and are seriously life-changing. 

Life-Changing Peanut Butter Noodles

pack rice noodles,

tbsp avocado oil, can sub vegetable oil

green onions, chopped

garlic cloves, finely chopped

water

Sesame seeds & onions

peanut butter

soy sauce

tsp sesame oil

maple syrup

tsp sriracha

Cook the rice noodles according to package directions. It&#8217;s best to slightly undercook the noodles, as they&#8217;ll continue to cook in the pot with the sauce. 

Next, prepare the sauce by mixing all the sauce ingredients together in a bowl until well combined. (*see note) 

Heat the avocado oil in a large non-stick skillet on medium-high heat and add the green onions and garlic letting cook for 2 minutes

Add the rice noodles and peanut sauce to the pan and mix everything together. If the noodles are getting sticky, add 2-4 tbsp of water to help everything mix together more easily. 

Serve immediately. You can optionally top it off with green onions and sesame seeds. 

Is there anything better than peanut butter and noodles?! I truly love this recipe. It's super simple, cooks fast and is great for when I'm feeling a bit lazy in the kitchen :).

I was craving a greasy peanut noodle from a fast food chinese resto, made this instead. LITERALLY CHANGED MY LIFE JESS. LOVE IT!!!

Perfect mix of spicy and sweet. I've been craving this all week!

Amazing! :) Need more of these healthy, quick and basic-ingredients recipes please! Thanks!

This is one of my all time fave recipes! I cook it at least once a week and recommend it to everyone! Thank you so much Jess.

10/10 Will recommend you EVERYONE! I may be in love with a noodle, Thanks Jess for sharing this!

Absolutely life changing.  Love love love!! I could say more but I’m too busy devouring this :)

Gotta start out by admitting- I didn't follow the recipe. Not really. I made a super pared down version consisting of just a pack of instant Ramen (the noodles, not the flavor pack, which I'd used to make some rice a few days prior), chunky peanut butter, soy sauce, gochujang (in place of the Sriracha), and honey (because we don't have maple syrup), with no measuring utensils, in a rice cooker. I used the measurements above as a guide and eyeballed approximations. 

Having said that, with as *incredible* as the i-don't-want-to-leave-my-room version is, I cannot *wait* to get my hands on some cilantro and get in the kitchen to make it properly. I can already tell it's going to be one of the best bowls of noodles I've ever had.

Loved how easy and delish this was. 100% balanced flavors. I always have these pantry staples at home! Definitely going to be making this on the reg.

This was a winner!  Thank you.  Made it with normal noodles, really tasty and very quick and easy.

Phenomenally Yummy and SUPER EASY to make!!

It was delicious! I loved it from the first try and I'm sure I'm gonna make it again soon!

Great inspiration for dinner tonight! I seasoned the noodles with S&amp;P, sesame oil, then tossed in peanut sauce. Top with veggies, cooked tofu, cilantro = Daughter SO HAPPY!  Thank you

https://content.jwplatform.com/videos/KesntvrU.mp4

These life-changing peanut butter noodles only take 15 minutes to make for an easy delicious meal!

Life changing peanut butter noodles

Peanut noodles are creamy, nutty, and delicious. This quick and easy, vegan homemade takeout recipe is loaded with flavor and is ready in 15 minutes.

Peanut Noodles

(8 ounces) dry wheat noodles (or spaghetti)

red cabbage, thinly shredded

carrots,

cilantro,

peanuts (optional,

cup peanut butter

soy sauce (or hoisin sauce)

sesame oil

rice vinegar (or balsamic vinegar)

hot water (or more, as needed)

garlic,

ginger,

Bring a large pot of water to a boil over medium high heat. Add noodles and a little bit of salt and cook according to package directions, about 10 minutes. Stir occasionally to help separate the noodles. Once cooked, drain the noodles well and set aside.

While cooking the noodles, combine the peanut butter sauce ingredients in a medium mixing bowl including peanut butter, soy sauce, sesame oil, vinegar, hot water, garlic, and ginger. Mix well until smooth, about 1 minute. If it is too thick for you, add in a little more hot water to thin it out. You can also mix the sauce mixture in a saucepan and heat it over low heat for 1 minute to help the ingredients blend into each other more easily, especially the peanut butter. Set aside.

To assemble the noodles, add the cooked noodles, shredded cabbage, carrots, cilantro, and peanut butter sauce in a large mixing bowl. Toss well to combine and serve immediately.

Spicy peanut noodles are an easy dinner that&#39;s packed with nutrition along with some plant-based protein. The flavorful peanut sauce is a cinch to throw together! Toss it all together and you&#39;ve got a stellar weeknight dinner!

Spicy Peanut Soba Noodles with Veggies

olive oil

mushrooms

green onions (minced,

garlic

carrot

sweet bell pepper

baby bok choy

edamame (beans, removed from pod)

gluten-free soba noodles (4 servings)

butter oil

Tablespoon ginger (grated from fresh)

garlic (grated from fresh)

Tablespoons rice vinegar (unsweetened, or apple cider vinegar)

Tablespoon sesame oil (toasted preferred)

2-3 Tablespoons tamari (or soy sauce)

red pepper flakes (more to taste, can sub with Sriracha if desired)

water (as needed, to thin sauce)

Green parts of 2-3 green onions

peanuts (chopped

black and white sesame seeds

lime wedges

Prepare the vegetables: slice the shiitake mushrooms. Mince the garlic, mince the green onions, setting aside the green parts for garnish. Finely cut the carrot using a julienne peeler, mandolin, or shredded. Finely slice the bell pepper. Roughly chop the bok choy.

Chop or crush peanuts and set aside.

Prep the Vegetables

Warm the oil over medium heat in a large skillet or wok. Add the mushrooms in a mostly even layer and stir fry for 3-4 minutes, until they have developed color. (Do NOT add salt here.)

Add the white part of the green onion, the minced garlic, the julienned carrots, and a pinch of salt. Stir-fry for 2-3 minutes.

Add the sliced bell peppers and the chopped bok choy and cook just until slightly soft and wilted, 2-3 minutes.

Cook the Vegetables

Make the sauce: whisk sauce ingredients, except tamari/soy sauce and water together in a bowl. Add tamari and water as needed for desired consistency and flavor. I use all 3 Tablespoons of tamari and 2-3 Tablespoons of water. It will be very thick before adding the water. Set aside.

Make the Sauce

Pour frozen edamame into a heat-safe dish. Bring a large pot of water to boil. Scoop out 1-2 cups of water and pour over the edamame to thaw (drain after 3 minutes).

Then add the soba noodles to the boiling water. Cook for about 1 minute less than the time recommended on the package (about 4-5 minutes) or until cooked but al dente. Immediately drain and rinse with cold water. Optionally, you can drizzle with sesame oil (or other oil) to help prevent it from sticking, but GF soba is very sticky, no matter what you do!

Soba Noodles and Edamame

Add all ingredients to a large bowl and stir well to combine, reserving some of the sauce for topping if desired. Feel free to add a little more oil or water to help loosen the sauce and/or the sticky soba noodles as you mix.

Divide among 4 bowls and top with green onion tops, sesame seeds, and chopped peanuts. Serve each with a lime wedge to really brighten the flavor!

Assemble the Salad

Hungry but don&#039;t have time to cook?! These spicy peanut butter noodles are just for you. They&#039;re vegan, gluten free, easy to whip up, ready in just about 20 minutes and packed with delicious peanut flavor.

Spicy Peanut Butter Noodles

brown rice noodles

ginger

low sodium tamari or soy sauce

rice vinegar

sriracha

red pepper flakes (can omit for less spice)

tsp chili garlic sauce

boil water

Bring a large pot of water to a boil and cook noodles according to package instructions.

saute garlic

Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 

saute

Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.

add all sauce

Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. 

add water

How much you need will depend on the brand of peanut butter you used as well as your personal preference.

taste

Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.

combine sauce with pasta

Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.

I don&#39;t recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!

serve

Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.

Vegan Peanut Noodles - or as I also call them: heaven on a plate! Scrumptiously creamy, nutty and deliciously addictive, perfect with veggies and a sprinkle of sesame seeds. Made with smooth peanut butter, soy sauce, toasted sesame oil, udon noodles and more.

Vegan Peanut Noodles

udon noodles (300 g)

courgette (or 1 small)

yellow bell pepper

red bell pepper

peanut butter (4 oz, 110 g)

tamari soya sauce (60 ml)

rice vinegar (60 ml)

tbsp toasted sesame oil (14 ml)

tbsp sriracha (28 ml)

tbsp brown sugar

water (60 ml)

peanuts

green onions

sesame seeds

cilantro

Prepare the noodles according to their packaging instructions.

At the same time, wash and chop up your vegetables - carrots, courgette and peppers - into thin strips.

Add a little sesame oil to a frying pan over medium heat and sauté the vegetables until soft.

In the meantime, prepare your peanut sauce: simply combine all ingredients in a bowl and slowly whisk up the sauce until smooth. It will need a little whisking for the peanut butter to break down - just continue whisking for 1-2 minutes until it&#39;s all smooth and creamy.

Drain the cooked noodles, add them to the pan with the vegetables and remove the pan from the heat. Pour in the peanut sauce and stir well to combine.

Serve hot or cold and top with crunchy peanuts, a sprinkle of sesame seeds or fresh spring onions.

Peanut Butter Noodles

servings junghwa myeon (중화면) or jjajangmyeon noodles (or udon, spaghetti noodles)

green onions, divided

tsp (2 grams) grated ginger

cucumber

tbsp neutral-tasting oil (such as canola, vegetable oil, etc.)

oyster sauce

tbsp chicken bouillon powder

tbsp white vinegar

tsp sugar

Korean chili pepper flakes (gochugaru)

tbsp toasted sesame oil

Bring a large pot of water to a boil. (While waiting for the water to boil, prep the ingredients. This will help you save time and ensure everything is ready to go when the noodles are done.)

Add the noodles and cook according to the package instructions. Once the noodles are cooked, reserve 1 cup (240ml) of the pasta water and drain. (This starchy water will help in making the sauce creamy and coat the noodles well.)

Cook Noodles

Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Cut half a cucumber into thin matchsticks.

Grind the peanuts (if using) with a mortar and pestle. (Or you can place them in a ziplock bag and crush them with a rolling pin or a saucepan.)

Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.

Prep Ingredients

In a wok (or pan), heat 1 tablespoon of oil over medium-low heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.

Pour the peanut butter sauce into the pan and stir for 1 minute until everything is well mixed and fragrant. Add 1/4 cup (60ml) of the reserved pasta water. Let it simmer, stirring occasionally, for 1 to 2 minutes until it thickens slightly.

Add the drained noodles to the pan. Stir-fry for 1 minute, coating them well with the sauce. Add another 1/4 cup (60ml) of the reserved pasta water to help thin out the sauce and toss for another 1 to 2 minutes. Add more pasta water if needed to achieve your desired consistency.

To serve, divide the noodles into bowls. Top with sliced green onions (the green parts), julienned cucumbers, and crushed peanuts. (This will add a nice crunch and freshness to the dish.) Enjoy!

Make Peanut Butter Noodles

These vegan peanut noodles are vegan, gluten-free, and loaded with healthy fat. Vegetable stir fry is tossed with rice noodles and a creamy peanut sauce for a delicious, satiating meal. Ready in just 20 minutes, peanut butter noodles are perfect for a quick weeknight dinner.

carrots, ribboned *

red bell pepper, julienned

onion,

peanut butter (use natural peanut butter

soy sauce (sub tamari if gluten-free)

sesame oil (optional but recommended)

ginger powder

Sriracha, for some heat

Cilantro onions

Cook rice noodles per packaging instructions

Boil some water and soak rice noodles for specified time on the package. Drain, rinse, and set aside. 

Make the peanut sauce

 In a small bowl, whisk together all the peanut sauce ingredients except the hot water. Once smooth, slowly whisk in the hot water until creamy. If too thin, add more peanut butter. If too thick, add more water. 

Stir fry the veggies

Heat a little oil or water in a large pan over medium high heat. Once hot, stir fry sliced onion and julienned red bell pepper 2-3 minutes. Then add in the ribboned carrot and minced garlic and stir fry an additional 5 minutes until veggies are tender. 

Stir it all together

Reduce heat to low, then add rice noodles and peanut sauce to the pan and toss until well incorporated and evenly heated. 

Serve immediately and top with cilantro, green onions, chopped peanuts, or Sriracha! Peanut noodles keep in the fridge about 2-3 days. 

Peanut butter lover's delight! Treat yourself to a little slice of heaven with this recipe. It's easy peasy, especially when your daughter makes dinner lol.  We topped our noodles with cilantro and peanuts, which made for a lovely presentation. We did not add the siracha, as the flavor was delicious enough. This recipe can literally be ready in 20 minutes which makes this a great weeknight meal!

We’ve served the crispiest tofu with ramen noodles, a curried peanut sauce and a zingy pickled sprout slaw. Feels indulgent but is actually full of the good stuff.

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