10 Minute Peanut Noodles
This 10 Minute Peanut Noodles recipe is SO EASY! Creamy, flavorful peanut sauce tossed with tender noodles for a quick, satisfying meal perfect for busy days.
Servings: 4 servings
Ingredients
- 8 ounces dried udon noodles
- 12 ounces fresh udon noodles
- 1/4 cup creamy natural peanut butter
- 1 clove garlic crushed (optional)
- 1 tablespoon low sodium tamari or soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon brown sugar, agave, or maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce, sambal oelek, or sriracha
- 2-3 tablespoons hot water to adjust sauce consistency
- crushed peanuts optional, for serving
- chili oil optional, for serving
- green onion optional, sliced for serving
Instructions
- Bring a large pot of salted water to a boil. Cook dried udon noodles according to package instructions, about 6-8 minutes; fresh noodles cook in a few minutes.
- While noodles cook, combine creamy peanut butter, crushed garlic (if using), tamari or soy sauce, rice vinegar, brown sugar, toasted sesame oil, and chili garlic sauce in a medium bowl. Mix well.
- Add hot water gradually, one tablespoon at a time, to the sauce until desired consistency is reached.
- Drain cooked noodles and rinse under cold water to stop cooking and prevent stickiness.
- In a large mixing bowl, toss noodles with peanut sauce until evenly coated.
- Divide noodles into serving bowls and garnish with crushed peanuts, chili oil, and sliced green onions if desired.
Equipment
- Large Pot
- Medium Bowl
- Whisk or fork
- Measuring Cups and Spoons
- Serving bowls
Notes
- Rinse noodles after cooking to prevent them from sticking together.
- Add hot water to adjust sauce thickness to your preference.
- Start with less soy sauce to avoid overly salty flavor and adjust to taste.
- Customize by adding veggies or proteins like chicken, shrimp, or tofu.
- Store leftovers in the refrigerator for up to 3 days; reheat gently with a splash of water.