This peanut noodles recipe makes a fresh and simple meal! The bowl stars creamy peanut butter sauce, crunchy veggies, cilantro, and lime.
- 12 ounces dry udon, soba or rice noodles
- 6 tablespoons creamy peanut butter
- 1 1/2 tablespoon soy sauce (or tamari or coconut aminos)
- 1 1/2 teaspoon Sriracha hot sauce
- 3 tablespoons fresh lime juice, plus more for garnish if desired
- 1 tablespoon pure maple syrup or honey
- 6 tablespoons water
- 2 tablespoons neutral oil
- 2 carrots, thinly sliced
- 1 red pepper, thinly sliced
- 3 green onions, thinly sliced
- 6 ounces snap peas
- 1 teaspoon kosher salt, divided
- 1 handful fresh cilantro, for garnish
- Chopped peanuts, for garnish (optional)
- Cook the noodles according to the package instructions. Drain and rinse under cold water (this removes extra starch so the noodles don’t become gummy).
- In a medium bowl, stir together the peanut butter, soy sauce, Sriracha, lime juice, maple syrup or honey, and water.
- In a large skillet, heat the neutral oil over high heat. Add the vegetables and 1/2 teaspoon kosher salt and sauté for 1 to 2 minutes, until just tender and lightly charred.
- Remove the heat. Add the cooked noodles, sauce, and the remaining 1/2 teaspoon kosher salt to the pan and stir to combine. Add 2 tablespoons or so of water and apply heat until it becomes smooth and saucy.
- Serve topped with torn fresh cilantro leaves, chopped peanuts and lime wedges, if desired. The dish tastes best the day it is made, but leftovers store up to 2 days and are best reheated (the sauce turns thick when cold, so reheat on the stovetop with a splash of water or lime juice and a pinch or two of salt).
- Category: Main dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: Peanut noodles, peanut butter noodles, peanut noodles recipe, peanut sauce noodles