Peanut Butter Noodles (Easy, Spicy & Vegan!)

Back
Print Recipe

Peanut Butter Noodles (Easy, Spicy & Vegan!)

These Peanut Butter Noodles are rich, creamy, savory, and as spicy (or mild) as you like! Tossed with a simple peanut-lime sauce and your favorite noodles, they come together in under 20 minutes and are totally slurp-worthy. Serve them warm or cold, and customize with your favorite veggies or protein for an easy weeknight dinner you’ll want to make on repeat.
My Notes:
Click here to add your own private notes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Meal Type: Dinner, Lunch, Main Course
Keyword: noodles, peanut butter, peanut butter noodles
Special: 10 Ingredients or Less, 30 Minutes or Less, Soy-Free
Tool: Stove
Ingredient: Noodles, Peanut Butter
Servings: 4
Ingredients
  • 8 oz(s) noodles (rice noodles, soba, spaghetti, or ramen)
  • 1/2 cup(s) natural peanut butter (the drippy kind)
  • 3 tablespoon(s) soy sauce (gluten-free if preferred)
  • 1 tablespoon(s) agave or maple syrup
  • 1 tablespoon(s) rice vinegar
  • 1 - 3 teaspoon(s) chili crisp or sriracha (optional, to taste)
  • 1 teaspoon(s) toasted sesame oil
  • 1 clove(s) garlic minced or pressed
  • 1 lime juiced (2 tablespoons)
  • 4 - 6 tablespoon(s) warm water to thin
  • Optional for garnish: Roasted peanuts, sesame seeds, green onions, or cilantro
US Customary - Metric
Instructions
  • Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to package directions.
    For a hot dish, drain and use immediately.
    For a cold dish, rinse thoroughly under cold water and drain well.
  • Make the sauce: While the noodles cook, whisk together the peanut butter, soy sauce, agave, rice vinegar, chili crisp (if using), sesame oil, garlic, and lime juice in a medium bowl or jar. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable, but still thick and creamy.
  • Toss and serve: Pour the sauce over the noodles and toss to coat. Add a splash of hot water (for warm noodles) or cold water (for chilled noodles) as needed to loosen the sauce to your desired consistency. It should be creamy, not gloopy. Garnish and serve.
  • Storage: Best served fresh but leftovers can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold straight from the fridge, or reheat gently with a splash of water or broth to loosen the sauce.
Notes

Make It a Full Meal

Add any of the following to bulk it up and make it more filling:
Protein:
  • Crispy tofu (pan-fried, baked, air-fried, or raw)
  • Steamed or pan-seared tempeh
  • Edamame
  • Store-bought vegan meat substitutes
Cooked Veggies:
  • Steamed or sautéed broccoli
  • Bell pepper strips
  • Green peas
  • Roasted sweet potato
  • Sautéed mushrooms
  • Steamed greens (kale, bok choy, spinach)
Raw or Fresh Add-ins:
  • Shredded cabbage
  • Chopped cucumber
  • Mung bean sprouts
  • Grated carrot
  • Snap peas

Substitutions:

  • Nut-free? Use sunflower seed butter or tahini
  • No peanut butter? Try almond butter or cashew butter
  • Gluten-free? Use tamari instead of soy sauce and rice noodles
  • Oil-free? Omit sesame oil or sub 1 tsp sesame seeds; use sriracha or an oil-free hot sauce in place of chili crisp
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 446kcal | Carbohydrates: 60g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 864mg | Potassium: 237mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan