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Creamy peanut butter noodles in white bowl with green onions and sesame seeds

Creamy Peanut Butter Noodles

A quick savory noodle dish with a peanut, ginger, and soy sauce base that comes together in 20 minutes using mostly pantry staples. Serves well warm or cold.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 0 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 12 oz noodles spaghetti, udon, rice noodles, or soba
  • 1 teaspoon sesame oil for post-drain toss
Peanut Sauce
  • 1/2 cup natural smooth peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic grated
  • 2 to 4 tablespoons warm water
  • 1/2 teaspoon chili flakes optional
Garnish
  • Sliced green onions
  • Crushed roasted peanuts
  • Sesame seeds
  • Fresh cilantro optional
  • Chili oil drizzle optional

Equipment

  • Large pot for boiling the noodles
  • Large mixing bowl for whisking the peanut sauce
  • whisk
  • Tongs for tossing the noodles in the sauce
  • Microplane grater for grating the ginger and garlic

Method
 

  1. Boil a large pot of well-salted water and cook noodles 1 minute under the package time. Reserve 1/4 cup of pasta water before draining.
  2. While the noodles cook, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic in a large bowl. Add warm water one tablespoon at a time until the sauce flows like a thick dressing.
  3. Drain noodles, toss immediately with 1 teaspoon sesame oil, then pour directly into the sauce bowl. Toss thoroughly with tongs until every strand is coated. Add reserved pasta water if needed to loosen.
  4. Taste and adjust: more rice vinegar if flat, extra soy for depth, chili flakes for heat.
  5. Divide into bowls and top with green onions, crushed peanuts, sesame seeds, and optional chili oil. Serve right away.

Notes

  • Grate garlic and ginger on a microplane for a paste-like consistency that blends evenly into the sauce.
  • Toss noodles while still hot; sauce coats far more evenly at this stage.
  • For cold noodle bowls, refrigerate sauced noodles for 1 hour and fold in raw vegetables before serving.
  • Leftover noodles keep 4 days refrigerated; add a drizzle of sesame oil and toss before eating.
  • Allergens: Contains peanuts and soy. Regular pasta contains gluten; use rice noodles or 100% buckwheat soba for a gluten-free version. Contains honey (not vegan); substitute maple syrup or agave for a fully plant-based version. Not guaranteed safe for any specific allergy without verifying every individual product label used.