Spicy peanut noodles are delicious for lunch or dinner and great for meal prepping! Enjoy spicy peanut butter noodles as-is or as the base for a teriyaki salmon bowl.
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If you enjoy the flavor of peanut dipping sauce for spring rolls, you'll love these spicy peanut butter noodles!
These creamy, dreamy, nutty noodles are made with affordable ingredients and are ready in under 10 minutes!
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😍 Why You'll Love This Recipe
- This recipe is vegetarian-friendly and has 13g of protein per serving! Not too shabby!
- Spicy peanut butter noodles make for a cost-effective dish that primarily requires common, shelf-stable ingredients.
- These noodles are quick and easy to make, perfect for last-minute meals or meal prepping.
- You can make these spicy peanut noodles as fancy or as simple as you want! Enjoy them on their own or with your favorite protein!
🔖 Ingredients & Substitutions
- Noodles: I chose udon noodles for this recipe, but you can use ramen noodles, somen noodles, egg noodles, rice noodles, soba noodles, dangmyeon noodles, etc. Check out this guide to Asian vegan noodles if you need help deciding!
- Peanut butter: Creamy or chunky, whichever you prefer!
- Tahini: You can buy it at the store or make your own tahini paste.
- Rice vinegar: You can also use Mirin or apple cider vinegar.
- Honey: Or maple syrup.
- Chili oil: I like to add La-Yu chili oil for extra spice, but you can also use chili crisp, gochujang, sriracha, or other similar options. Since La-Yu is sesame oil-based, I recommend adding 1-2 teaspoon of toasted sesame oil (not pure sesame oil) if you decide to use an alternative.
- Red pepper flakes: Alternatively, you can use gochugaru.
- Optional garnishes: Scallions, lime wedges, cilantro, peanuts, toasted sesame seeds.
- Optional veggies: Bell peppers, shredded carrots, cucumber, broccoli, snap peas, bok choy.
*See recipe card for full list of ingredients.
🥜 How To Make Spicy Peanut Noodles
Step 1: Prepare noodles according to package instructions. For frozen udon noodles, boil 2-3 minutes in a medium saucepan until noodles easily separate when stirred.
Step 2: Meanwhile, in a small saucepan, combine peanut butter, tahini, soy sauce, rice vinegar, honey, and minced garlic. Mix over low heat until a paste-like consistency is achieved. Transfer cooked noodles to the small saucepan along with ¼ cup of the noodle water, chili oil, and salt. Stir to combine.
Step 3: Serve spicy peanut noodles topped with crushed red pepper, toasted sesame seeds, fresh chopped scallions, and fresh lime wedges.
Want more takeout favorites you can make at home? Try this crab rangoon dip next.
🍽️ Serving Suggestions
Spicy peanut butter noodles are filling enough to enjoy as an entree or a side dish! Consider adding proteins like honey teriyaki tofu, chicken bulgogi, panko shrimp, air-fried salmon, pork adobo, beef, duck, and eggs.
🤷🏻♀️ Recipe FAQs
You can dress up spicy peanut butter noodles with fresh veggies, proteins such as tofu, shrimp, chicken, and pork, jammy eggs, chili crisp, crushed peanuts, and more.
Peanut butter noodles originated in the Shaxian District of Fujian province in China. However, noodles made with peanut sauces can be found all around Asia, such as Pad Thai in Thailand and various other dishes in Indonesia and Malaysia.
👩🏻🍳 Pro Tips
- You can enjoy these noodles served both hot and cold!
- This recipe can be made gluten-free by using rice noodles or dangmyeon noodles and substituting soy sauce with coconut aminos.
- Store leftover spicy peanut butter noodles in an airtight container in the fridge for up to 3 days.
- Udon noodles will taste best when fresh, and may become mushy upon reheating.
- You can freeze the sauce for later use, but I wouldn't try freezing the noodles, as their texture may be compromised.
- Reheat spicy peanut noodles in the microwave in 30-second bursts, or over low heat on the stove. You may want to add a small amount of neutral oil if the noodles are sticking together.
🍜 More Tasty Asian Dishes
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📖 Recipe
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Ingredients
Equipment
Method
- Prepare noodles according to package instructions. For frozen udon noodles, boil 2-3 minutes in a medium saucepan until noodles easily separate when stirred.
- Meanwhile, in a small saucepan, combine peanut butter, tahini, soy sauce, rice vinegar, honey, and minced garlic. Mix over low heat until a paste-like consistency is achieved. Transfer cooked noodles to the small saucepan along with ¼ cup of the noodle water, chili oil, and salt. Stir to combine.
- Serve spicy peanut noodles topped with crushed red pepper, toasted sesame seeds, fresh chopped scallions, and fresh lime wedges.
Nutrition
Notes
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- You can enjoy these noodles served both hot and cold!
- This recipe can be made gluten-free by using rice noodles or dangmyeon noodles and substituting soy sauce with coconut aminos.
- Store leftover spicy peanut butter noodles in an airtight container in the fridge for up to 3 days.
- Udon noodles will taste best when fresh, and may become mushy upon reheating.
- You can freeze the sauce for later use, but I wouldn't try freezing the noodles, as their texture may be compromised.
- Reheat in the microwave in 30-second bursts, or over low heat on the stove. You may want to add a small amount of neutral oil if the noodles are sticking together.
Pat says
Hey Hilda & Nena!
I’ve always wanted to find a recipe for this. Took me a few minutes to put this together. It came out awesome! I have lunch for the whole week too.
Please pass on a hi to Scott and the family!
-Pat and Cathy
Hilda Sterner says
Hi Laptop, So good to hear from you! So glad you enjoyed the noodles. Come visit soon and thank you so much for the review!
Nena Sterner says
We hope you enjoy this recipe!