Our peanut noodles are packed with a rainbow of veggies and made with ramen noodles and an easy peanut sauce for the perfect weeknight meal.
Best Peanut Butter Noodles!
Say hello to the most delicious peanut noodles you’ve ever seen. This recipe features all your favorite veggies, ramen noodles, and a yummy peanut sauce.
We love how customizable this meal is in the sense that you can really use whatever veggies your heart desires or add in a protein such as chicken, beef, or tofu!
Why you’ll love it!
Easy to Make
Serves a Crowd
Ramen Noodles: this peanut noodles recipe calls for ramen noodles. We love how accessible ramen is and how they suck up the sauce.
Other noodle options
- Rice noodles
- Spaghetti noodles
The best part about this recipe is that you can really add whatever veggies you have on hand. Here’s what we used:
- Red pepper
The Peanut Noodles Sauce
What makes this peanut noodles recipe extra special is the homemade peanut sauce! It’s salty, savory, and has a hint of sweet. You are going to love every slurp.
- Peanut butter
- Soy sauce
- Chili garlic sauce
- Lime juice
- Fish sauce
- Sesame oil
How to Make Peanut Noodles
Peanut sauce with noodles is so easy to make. Here’s a quick rundown of how they come together.
Make peanut noodles Sauce
Whisk all of the ingredients for the sauce (minus the starchy pasta water) together in a medium bowl and set aside.
Make it spicy!
Looking to make spicy peanut noodles? Simply up the amount of sriracha or chili garlic sauce, to taste.
Cook onion in sesame oil for 1-2 minutes and then add carrots, garlic, and tomato. Cook for 1-2 more minutes. Add broccoli, bell pepper, soy sauce, and lime juice and cook for 4-5 more minutes.
Looking to add a protein? Once you’ve cooked your veggies, set them aside and cook strips of your favorite protein such as shrimp, chicken, beef, or tofu.
Cook ramen in boiling water until they’re al dente. Remove ¼ cup of starchy pasta water from the pot and set aside. Then, strain the noodles.
Add ramen to the cooked veggies and toss.
Add the starchy pasta water to the sauce and whisk to combine.
Toss and Enjoy
Toss the peanut sauce with the ramen and veggies until combined. Top with fresh cilantro, green onions, peanuts, and sesame seeds.
Store leftover noodles in an airtight container in the fridge for up to 3-5 days.
To reheat: reheat your peanut noodles exactly how to cooked them– in a large, cast-iron skillet. You will likely need to add a little bit of liquid such as water or broth. Reheat over medium heat until hot.
Rainbow Peanut Noodles
- 2 tablespoons creamy, all-natural peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce
- 2 cloves garlic minced
- 1 teaspoon honey
- 2 teaspoons freshly grated ginger
- 2 teaspoons sriracha
- 1.5 tablespoons fresh lime juice
- ½ teaspoon fish sauce
- 1 tablespoon sesame oil
- 1/4 cup starchy pasta water
- 2 tablespoons sesame oil
- ½ large red onion thinly sliced
- 4 large carrots peeled and cut into matchsticks
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets cut into small bite-sized pieces
- 1 large red bell pepper thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- ½ cup fresh cilantro roughly chopped
- 3 green onions sliced
- 2 tablespoons roasted peanuts chopped
- Sesame seeds for serving
- 9 oz. ramen noodles 3 packages of ramen noodles (we used noodles from a ramen package, but discarded the seasoning) Feel free to use any type of ramen noodle that you would like.
- Prepare the peanut sauce: add all of the ingredients minus the starchy pasta water (this will be added later) into a small bowl. Whisk the ingredients together until combined and set aside.
- Cook the veggies: Heat a large, deep skillet over medium/high heat. Add the sesame oil. When the oil is fragrant, add the onion and sauté for 1-2 minutes.
- Next, add the matchstick carrots, garlic, and tomatoes to the pan and toss with the onion. Let the veggies sauté for another 2 minutes.
- Turn the heat to medium heat and add the broccoli, bell pepper, soy sauce, and lime juice to the skillet. Sauté until the broccoli turns a bright green color and the peppers soften (but aren’t mushy), about 4-5 minutes. Remove the veggies from the heat.
- Cook the ramen: Bring a large pot of salted water to a boil. Add the ramen noodles to the water and cook until they are al dente. Remove ¼ cup of starchy pasta water from the pot and set aside. Then, strain the noodles.
- Add the cooked noodles to the skillet with the veggies and toss until combined.
- Slowly add the starchy pasta water to the peanut sauce, whisking while you add the water until smooth.
- Finally, pour half of the peanut sauce over the noodles and veggies. Toss until all the ingredients are coated. Add the remaining sauce to the noodles and veggies and toss one last time*
- Top with fresh cilantro, green onions, peanuts, and a sprinkle of sesame seeds.
Tips & Notes
- For the peanut butter, we suggest that you don’t want to use a brand like Jiff or Skippy, they are a bit too sweet. We used an all-natural peanut butter to give it more of a savory sauce.
- When cooking the noodles, be sure not to overcook the noodles or they will get mushy.
- It’s better to undercook the noodles than overcook them.
Be sure the noodles are warm when you add the sauce to the noodles.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Super easy and my 2 and 4 year old love it. I use a frozen stir fry veggie blend when short on time or energy
Followed the recipe exactly and it turned out amazing! I would recommend to anyone!