Peanut Butter Noodles
These peanut butter noodles are tossed in a creamy, savory sauce made with peanut butter, soy sauce, and garlic. Ready in about 20 minutes and easy to customize with your favorite veggies or protein.
Servings: 4
Ingredients
Peanut Butter Sauce
- 1/3 cup creamy peanut butter
- 1/2 cup chicken or vegetable broth
- 1/4 cup low sodium soy sauce
- 2 cloves garlic minced
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon crushed red pepper flakes
Noodles
- 8 ounces thick spaghetti or linguine pasta
- 1 cup shelled frozen edamame pods thawed
- 1 red bell pepper sliced very thin
- 1/2 cup carrots julienned
- 1/4 cup green onions sliced thin & divided
- 1/2 teaspoon sesame seeds
- 1/4 cup peanuts chopped & divided
Instructions
- Cook the pasta as directed in generously salted water, reserve ½ cup pasta water, drain and set aside.
- While the pasta is cooking in a small bowl, mix all the ingredients for the sauce with a whisk until smooth and set aside.
- In a wok (or the pot you cooked pasta in) add the sauce, edamame, red pepper, carrots. Saute over medium low heat for 3-5 minutes until veggies are crisp tender. Add the cooked pasta, half of the green onions, sesame seeds and half of the chopped peanuts and mix well until everything is combined and the noodles are coated. Add splashes of the hot pasta water to thin the sauce as desired. Serve immediately, garnished with extra peanuts, green onion, and sesame seeds.
Notes
- Peanut butter: Use creamy, no-stir peanut butter (like Jif) for the smoothest sauce. Natural peanut butter can be used but may create a slightly grainier texture.
- Pasta water: Reserve ½ cup before draining. Use it to thin the sauce and help it coat the noodles evenly.
- Noodle options: Thick spaghetti, linguine, lo mein, udon, or ramen all work well. Avoid thin or delicate noodles.
- Thicker sauce: Use ½ cup peanut butter instead of ⅓ cup for a richer, thicker coating.
- Add protein: Toss in grilled chicken, shrimp, or tofu for a heartier meal.
- Make it spicier: Increase red pepper flakes or add sriracha or chili crisp to taste.
- Serve hot or cold: These noodles are great warm, at room temperature, or chilled.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Reheating: Microwave at 60% power for 3-4 minutes, adding a splash of water or broth to loosen.
- Do not freeze: The sauce may separate and noodles can become mushy.
Nutrition
Calories: 468kcal | Carbohydrates: 59g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 796mg | Potassium: 685mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3705IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
