Sweet and savory peanut noodles are always a hit! This budget-friendly dinner is easy to customize, even easier to whip up, and impossible to resist.
If you spent your college years eating ramen noodles, those little seasoning packets might turn your stomach these days—and make your blood pressure rise (hello sodium!). But throw out the packets, keep the noodles, and make a delectable peanut sauce from scratch for the best take on ramen you’ve ever had.
Why You’ll Love These Peanut Noodles
- Sweet, savory, tangy peanut sauce. Peanut sauce is definitely one of my favorite sauces with its perfect balance of flavors. I could eat it on anything, especially noodles! (If you love peanut sauce too, try my quinoa summer rolls with Thai peanut sauce.)
- Customizable. Add protein, mix in some veggies, or tweak the sauce ingredients. There are a lot of ways to make this recipe your own!
- Quick and easy. These noodles are ready in minutes with practically no prep time, making them perfect for busy weeknights.
- Budget-friendly ingredients. Ramen noodles, peanut butter, and a bunch of pantry ingredients come together to make this an inexpensive meal.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ramen noodles – You could also use spaghetti if you’d like.
- Peanut butter – I recommend a brand with only peanuts or peanuts and salt on the ingredient list.
- Toasted sesame oil – Don’t use regular sesame oil! Toasted sesame oil is much more flavorful.
- Rice vinegar – Be sure to use unseasoned; seasoned rice vinegar has added sugar.
- Lime
- Sriracha sauce – Feel free to adjust the amount to your liking.
- Water
- Garnishes – Green onions, cilantro, and sesame seeds.
How to Make Peanut Noodles
- Cook the noodles. Follow the package directions for cooking the noodles. If you use ramen, discard the seasoning packet.
- Make the peanut sauce. Whisk everything together in a bowl.
- Drain the noodles. Drain the ramen and rinse it under cold water. Add it back to the pot.
- Finish. Toss the ramen with the sauce and divide onto plates. Garnish as desired.
Tips for Success
- Adjust the consistency of the sauce. If the peanut sauce appears too thick, you can thin it out by adding water a tablespoon at a time until you reach your desired consistency. (If it’s too thin, you can add more peanut butter to thicken it.)
- Taste and adjust seasonings. Don't be afraid to tweak the flavors of your sauce to suit your personal preferences. Add a bit more soy sauce if you need more saltiness, or a touch more lime juice for extra tang. For a sweeter sauce, whisk in some brown sugar.
- Serve warm or cold. Peanut noodles are great for meal prep because you can enjoy them warm or cold out of the fridge!
Variations
- Add a protein. Crispy baked tofu, honey sriracha chicken, and shelled edamame are all great options to add some extra protein and make your peanut noodles more filling.
- Make it spicier. You can add extra sriracha or serve your peanut noodles with chili crisp for garnish.
- Add different vegetables. Red bell peppers, broccoli, carrots, or snap peas are all tasty additions to this dish, either cooked or raw. If you’re serving these noodles cold, English cucumbers are another great mix-in.
- Make them peanut-free. Use sunflower seed butter for a peanut-free option.
How to Store Leftovers
If you have any leftover peanut noodles, they can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in the microwave or a skillet with a splash of water to loosen the sauce. I don’t recommend freezing this recipe.
More Noodle and Pasta Recipes
- Healthy Soba Noodle Salad with Almond Butter Dressing
- One Pot Pasta Puttanesca
- Vegan Pumpkin Alfredo Noodles
- One Pot Creamy Lemon Broccoli Pasta
- Chicken Pad Thai
Peanut Noodles
Sweet and savory peanut noodles are always a hit! This budget-friendly dinner is easy to customize, simple to make, and impossible to resist.
Ingredients
For the noodles:
- 1 lb ramen noodles (or spaghetti of choice)
- ¼ cup peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- Juice of 1 lime
- 1 tablespoon sriracha sauce
- Water as needed to thin
To garnish:
- Sliced green onions
- Chopped cilantro
- Sesame seeds
Instructions
- Cook your pasta according to package instructions, then make your peanut sauce.
- For the peanut sauce, whisk together all the ingredients until combined. Add water 1 tablespoon at a time and continue to whisk until you have a creamy/running dressing.
- Once the pasta is done, drain it and give it a quick rinse under cold water. Add back to the pot and toss with sauce.
- Plate the pasta and add any additional toppings or protein you'd like (I recommend my Asian Turkey Meatballs!).
- Top with sliced green onions and fresh herbs if desired.
Notes
If you have any leftover peanut noodles, they can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them in the microwave or a skillet with a splash of water to loosen the sauce. I don’t recommend freezing this recipe.
Nutrition
Calories: 656kcal | Carbohydrates: 76g | Protein: 16g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 2.464mg | Potassium: 308mg | Fiber: 3g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 5mg
