These saucy Peanut Noodles are the lazy-but-luxe dinner that’s going to upgrade your weeknights. Think mind-blowing flavor in an easy-breezy, less-than-30-minute recipe.
These rich, slurpable noodles are bursting with flavor thanks to a sizzling garlic-soy-peanut sauce that’ll make your kitchen smell like heaven. They’re inspired by Chinese-style peanut noodles, but with a little Rainbow Plant Life flair: indulgent-yet-wholesome (19g of plant-based protein!), super customizable, and a cinch to make.
What makes these so special? Maybe it’s the creamy, savory peanut sauce that’s perfectly rich without being heavy, or the shower of scallions, crunchy peanuts and crisp veggies to top, or the spicy kiss of chili crisp at the end.
Regardless, these noodles are so irresistible that even Max, a lifelong peanut butter skeptic, devours bowl after bowl.
In this post:
🎥 Watch me make these epic noodles!
These noodles are truly a cinch to pull together—see for yourself as I make them in this YouTube video!
With over 150K views, these noodles were a huge hit with my audience. I know you’ll love them just as much.
Ingredient notes
Noodles
I love using fresh or shelf-stable udon noodles like these, but dried udon noodles work just as well. If you can’t find udon noodles, don’t fret—even linguine will work! I’d steer clear of super thin noodles, though, as they tend to get a little overwhelmed by the rich sauce.
Gluten-free? Hop down to the FAQ section for some easy swaps!
Tips for buying: Find fresh, frozen, and shelf-stable udon noodles at East Asian markets (or shelf-stable online, as linked above). If you have a Trader Joe’s near you, their “Thai Wheat Noodles” are a good option. Check the Tips section below to get the right quantity of noodles based on the type you’re using.
Peanut butter (and peanuts)
This recipe uses creamy peanut butter for that luscious, silky sauce, plus a handful of chopped roasted peanuts stirred in at the end for texture and crunch.
Shopping tips:
- Stick with creamy peanut butter (chunky doesn’t quite work here).
- Go for a natural brand with no added sugar. Added salt is fine though.
- For the chopped peanuts, both salted and unsalted work—though salted will give you a little extra oomph!
Garlic
This recipe leans on one of my favorite techniques from Chinese cooking: sizzling oil infusion. This involves heating up oil and then pouring it on top of aromatics, like minced garlic or chilies.
It’s the cornerstone of many Chinese condiments like chili oil and scallion oil, as well as some of my favorite recipes, like my Chili Garlic Noodles and the dressing in my Napa Cabbage Salad.
In this recipe, a small amount of hot oil is poured over raw garlic. The result?
- The garlic loses its raw bite but keeps its punchy garlic flavor.
- The oil pulls out garlic’s fat-soluble compounds for even more depth of flavor.
- The oil becomes infused with garlicky goodness, which goes straight into the peanut sauce.
An East Asian-inspired flavor trio
This dish is by no means authentically Chinese, but I drew inspiration from Chinese flavors, so this recipe features a trio of ingredients that do so much heavy lifting in the flavor department:
- Soy sauce for its salty, savory depth making every bite more addictive than the last
- Tips for buying: I typically use Chinese light soy sauce in Chinese-ish recipes, but any basic grocery store soy sauce works too. If you’re gluten-free, use tamari or gluten-free soy sauce.
- Unseasoned rice vinegar (like this!) for its tang, which balances and brightens.
- White pepper for its herbaceousness and slight hit of ginger flavor—it’s brighter than black pepper and plays beautifully with garlic and soy sauce.
P.S. If you’re looking for a more classic Chinese dish, try these Chinese Sesame Noodles!
Step-by-step instructions
Slice the scallions thinly on a bias, then soak in a bowl of ice water while you prep everything else (this mellows out their pungency).
Cook the udon noodles according to the package, then drain and rinse to bring to room temperature.
Grate the garlic or crush with a press (or finely mince). Add to a small bowl.
Heat the neutral oil in your smallest saucepan over medium heat for at least 3 minutes, or until very hot. Pour the hot oil over the garlic and allow to sizzle.
After 1 minute, pour the soy sauce, rice vinegar, brown sugar, and white pepper into the garlic oil. Whisk well to combine.
In a medium bowl, whisk together the peanut butter and hot water. Then pour in the soy sauce-garlic mixture and whisk to combine.
Pour the peanut sauce over the noodles and toss to coat well.
Add in the drained scallions, chopped peanuts, and sliced veggie of choice and toss again. If adding baked tofu, fold it in now.
Tips for making this recipe
Use the right amount of noodles
After several rounds of recipe tests, I’ve determined that the amount of noodles you’ll need to use depends on (a) their thickness and (b) whether they’re fresh, frozen, or dried.
- Fresh udon noodles: use 20 ounces (570g)
- Frozen udon noodles: use 30 ounces (850g)
- Fresh noodles that aren’t as thick as fresh udon (e.g., Chinese wheat noodles): use 10 to 12 ounces (285 to 340g) (the lower amount will yield saucier noodles)
- Dried noodles of any variety: use 8 ounces (225g)
Add more hot water as needed
Nut or seed butter-based sauces thicken up once they hit the noodles. If your peanut sauce feels a little too thick or tacky after mixing, just add a splash of hot water and toss again until everything is nice and silky.
Noodle Tip
Fresh udon noodles already contain a fair amount of moisture, so they usually need less water. Dried noodles are thirstier and will soak up more sauce, so you’ll likely need to add more water. Check the recipe card for specific water amounts based on the type of noodles used, and adjust to taste!
Make it a full meal with your favorite protein
Make no mistake—these noodles are delectable as they are. But if you want a more well-rounded (and filling!) meal, here are some easy options for adding a protein:
- Stir in ~ 8 oz (225g) of shelled edamame. I like to season the edamame first with a pinch of salt, a splash of rice vinegar, and a dash of soy sauce.
- Chop up your favorite store-bought baked tofu and toss it right in.
- Homemade tofu options:
- Try this baked tofu recipe (also linked in the recipe card). Add the tofu to the oven before you start the noodles—the tofu bakes in 30 minutes, which is enough time to whip up the rest of the dish.
- Air fryer fan? Try my crispy air fryer tofu!
Double the sauce
Double the peanut sauce and you can make these noodles later in the week at lightning speed—trust me, once you have this dish once, you’re gonna want it again. The peanut sauce will stay good in the fridge for 5 to 7 days.
Frequently Asked Questions
Sure. Use cashew butter or tahini (or even almond butter) instead of peanuts. And instead of roasted peanuts, use roasted cashews (or roasted sesame seeds or roasted soybeans for nut-free).
Sure, you just need to make two subs.
(1) Use relatively thick rice noodles like this, not thin rice noodles like vermicelli, as those will wilt underneath nut-based sauces. (2) Use gluten-free tamari or gluten-free soy sauce.
For a complete meal, simply stir in your favorite protein!
Or, if you want to serve these as a side dish, they’d pair wonderfully with my Crispy Tofu Lettuce Wraps for an exciting summer spread.
Sure, the peanut sauce will stay good in the fridge for up to five days. It will thicken as it rests because of the nut butter, so you’ll want to add more hot water to thin it out. Check out the YouTube video below for visuals on the ideal consistency of the peanut sauce.
Store leftovers in a container in the fridge for 3 to 4 days. Leftovers will thicken when chilled because of the nut butter-based sauce.
If desired, warm up the noodles and add a splash of water to thin the sauce out. For extra flavor, freshen up with a squeeze of lime juice or rice vinegar, plus a dollop of Chinese chili crisp.
If you try these Peanut Noodles out and love them, please give the recipe a rating and review below! And of course, tag me with your remakes on Instagram!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Garlic Peanut Noodles
Ingredients
- 4 scallions
- 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles (see Note 1)
- 4 cloves garlic
- 1 ½ tablespoons neutral-flavored oil of choice
- 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari) (see Note 2)
- 1 generous tablespoon rice vinegar
- 2 teaspoons organic brown sugar (or cane sugar)
- ¼ teaspoon ground white pepper
- Heaping ⅓ cup (95g) creamy peanut butter
- 3 tablespoons to ⅓ cup (45 to 80 mL) hot water (see Note 3)
- ½ cup (70g) roasted peanuts (or cashews), roughly chopped
- 1 red bell pepper thinly sliced OR 8 oz (225g) Persian cucumber, julienned (see Note 4)
For serving (optional)
- 1 batch Baked Tofu
- Chinese chili crisp (see Note 5)
Instructions
- If you’re making the Baked Tofu, start by pressing and prepping the tofu. Make the peanut noodles while the tofu bakes.
- Bring a large saucepan of water to a boil for the noodles.
- While the water comes to a bowl, prep the scallions and garlic. a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for ~10 minutes or until done prepping (this mellows out the raw onion taste). Drain scallions and pat dry. b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.
- Cook the noodles according to the package instructions. Drain, then rinse under cold water to bring to room temp. Transfer the noodles to a large bowl.
- Sizzle the garlic: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes, or until very hot (if you have a thermometer, it should register at 350ºF/175ºC).
- Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.
- Mix the peanut sauce: If using fresh udon, measure out 3 TBSP hot water (45 mL). If using dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth.The sauce will be quite thin at this point, but it will thicken as it coats the noodles.
- Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1 to 2 tablespoons of hot water. Stir in the drained scallions, chopped peanuts, and optional veggie of choice. Taste, adding a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if using.
- Top each serving with a bit of chili crisp.
Video
Notes
- For fresh or shelf-stable udon noodles, use 20 oz (570g). If using dried udon noodles or any other dried noodle, use 8 oz (225g). If you have frozen udon noodles, use 28 to 30 oz (800 to 850g). If gluten free, use relatively thick rice noodles.
- Don’t have Chinese light soy sauce? Use any grocery store brand of soy sauce; you may want to add just a splash more, as it’s less salty. Gluten free? Use GF soy sauce or tamari.
- Use the lower amount of water for fresh noodles; the higher amount for dried noodles.
- Or use another crunchy vegetable, such as shredded napa cabbage or carrots. Or serve noodles with steamed or sautéed broccoli, bok choy, green peans, or snap peas.
- If you have my cookbook Big Vegan Flavor, the Chinese Chili Crisp from page 187 is incredible here. If using store-bought chili crisp, I like Lao Gan Ma, Momofuku, Mama Teav’s, & Fly By Jing. Don’t have chili crisp? Finish the dish with a drizzle of toasted sesame oil and a few shakes of roasted sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I hardly ever leave reviews. But this recipe has definitely got me and my son into craving the creamy dreamy peanut sauce. I find myself making this as a comfort meal often. Keep these recipes coming!
Hi Puja, Thank you so much for such a fantastic review! Appreciate you taking the time!
Love it!!!
Thanks for the lovely feedback, Anton!
Yum! Made this for lunch. Fun to sizzle the garlic like tadka. Added your baked tofu for extra protein. Was a hit with my husband, too.
We’re so happy that the dish turned out well for you, Caroline. Thank you for taking the time to leave a comment and for trying out the recipe!
I rarely leave comments, but this recipe was well deserving of one! So easy and delicious. I’m already craving some more. If you’re skeptical about peanut butter in dishes, don’t be afraid to give this a try! The pb makes everything creamy, but the real star in the taste is the garlic. Thank you Nisha!
We appreciate your feedback and support, Ana. Thank you for leaving a review!
Can I substitute rice for the noodles?
Hi JB, we haven’t tried this recipe with that sub so we aren’t exactly sure how it’d go, but feel free to give it a shot yourself! I’m sure the peanut sauce is delicious poured over rice, but it will likely be more liquidy, as the rice won’t absorb the sauce in the same way the noodles do.