I’ve got a pantry-friendly Peanut Noodle Recipe featuring udon tossed in a simple homemade peanut sauce that you can make spicy or mild and have on the table in under 15 minutes.

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I never planned to invent the Best Ever Peanut Noodles but I did, sort of by accident. I pair udon noodles with creamy peanut butter and somehow dinner becomes exciting again.

The Udon Peanut Sauce I landed on is silky, a little nutty and totally not what you’d expect from pantry staples. My Peanut Noodle Sauce Recipe is fast enough for weeknights and sneaky enough to impress guests, even if you were half asleep cooking.

It’s messy, bold, and weirdly satisfying, you’ll want to make it again tomorrow, promise.

Ingredients

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Udon noodles: thick chewy carbs, filling energy, easy to slurp, kids usually love them
Peanut butter: creamy protein and healthy fats, gives rich nutty flavor and satiety
Soy sauce: salty umami, adds depth, watch sodium if you care about salt
Rice vinegar: light tangy acidity, lifts the sauce, keeps dish bright not heavy
Toasted sesame oil: tiny amount adds toasty aroma and big flavor punch
Lime juice: bright citrus, cuts richness, makes the sauce pop with acidity
Honey or sugar: balances savory with gentle sweetness, helps smooth peanut butter
Scallions give fresh bite, roasted peanuts add crunchy protein and extra salty nuttiness

Ingredient Quantities

12 oz (340 g) udon noodles

1/3 cup (80 g) creamy peanut butter

3 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp honey or brown sugar

juice of 1 lime (about 1 tbsp)

1 clove garlic, minced

1 tsp fresh ginger, grated

2 to 4 tbsp warm water (to thin sauce)

1 to 2 tsp sriracha or chili paste for spice (optional)

2 scallions, thinly sliced

2 tbsp chopped roasted peanuts

1 tbsp toasted sesame seeds (optional)

neutral oil like vegetable or canola, 1 to 2 tsp (optional)

salt and black pepper, pinch each (optional)

How to Make this

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1. Bring a pot of salted water to a boil and cook 12 oz udon noodles to package directions, about 3 to 5 minutes, until tender; before draining scoop out 1/4 cup of the hot cooking water and set aside, then drain noodles and toss with 1 to 2 tsp neutral oil so they don’t stick.

2. While noodles cook, make the peanut sauce: in a bowl whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey or brown sugar, juice of 1 lime, 1 minced garlic clove, 1 tsp grated fresh ginger and 1 to 2 tsp sriracha or chili paste if you want heat.

3. Thin the sauce with 2 to 4 tbsp warm water or use the reserved noodle water a little at a time until it’s smooth and pourable but still creamy, taste and add a pinch of salt and black pepper if needed.

4. If the peanut butter is stiff or clumpy warm it 8 to 10 seconds in the microwave or whisk it vigorously with a fork before adding the other liquids, this keeps the sauce silky and lump free.

5. Put the drained noodles back in the pot or a large bowl, pour the sauce over them and toss thoroughly with tongs or two forks so every strand gets coated, add a splash more noodle water if it seems too thick.

6. For a slightly toastier deeper flavor, heat 1 tsp neutral oil in a skillet over medium, add the sauced noodles and toss just until warmed through about 1 minute, don’t overcook or they’ll go gummy.

7. Taste and adjust: add more soy for salt, honey for sweetness, lime for brightness or sriracha for spice; small adjustments make a huge difference.

8. Serve topped with 2 thinly sliced scallions, 2 tbsp chopped roasted peanuts and 1 tbsp toasted sesame seeds if using, scatter extra lime wedges on the side.

9. Leftovers: store sauce and noodles separately if possible, reheat gently and add a splash of water to loosen; these are great hot or at room temperature and you can add cooked chicken, tofu or veggies if you want more heft.

Equipment Needed

1. Large pot for boiling the udon (and to scoop out that 1/4 cup hot water)
2. Colander or fine-mesh strainer to drain noodles
3. Medium mixing bowl for the peanut sauce
4. Whisk or fork to blend the sauce, plus a spoon to scrape the bowl
5. Measuring cups and spoons for the peanut butter, soy, vinegar etc
6. Tongs or two forks to toss the noodles so every strand gets coated
7. Skillet (nonstick or stainless) to briefly warm/toast the sauced noodles
8. Cutting board and chef’s knife for scallions, lime and chopping peanuts

FAQ

Can I use different noodles if I don't have udon?

Yes. Soba, ramen, lo mein, even spaghetti or rice noodles all work. Just follow package cooking times and rinse under cold water for chewy noodles, or briefly toss hot if you want them warm.

My sauce is too thick how do I thin it?

Add warm water 1 tablespoon at a time until it coats the noodles smoothly. You can also loosen it with a splash of soy sauce or lime juice if you want more salt or brightness.

How do I make this vegan or gluten free?

For vegan swap honey for maple syrup or brown sugar. For gluten free use tamari or a GF soy sauce and choose rice noodles or a GF udon alternative. Check labels on your noodles cause some udon has eggs.

Can I make this ahead and how long will it keep?

Yes. Make the sauce up to 5 days ahead and store in the fridge. Cooked noodles keep 2 to 3 days if tossed with a little neutral oil so they don't clump. Reheat by dunking in hot water or microwave with a splash of water.

How do I stop the noodles from sticking together?

Rinse them under cold water right after draining to remove starch, then toss with 1 teaspoon oil. If serving hot, toss the drained hot noodles briefly in a hot pan with a little oil before adding sauce.

I'm allergic to peanuts, what can I use instead?

Use sunflower seed butter or tahini for a similar creamy mouthfeel. Taste and adjust sweetness and salt cause those are a bit different in flavor.

Best Ever Peanut Noodles Recipe Substitutions and Variations

Udon noodles: swap for spaghetti or lo mein/egg noodles, soba noodles, or wide flat rice noodles. Use same weight, but cook times differ and rice noodles make it gluten free.
Peanut butter: use almond or cashew butter, sunflower seed butter for nut free, or tahini thinned with a little honey or maple syrup. You might need a splash of oil or warm water to get the same creamy texture.
Soy sauce/tamari: try coconut aminos (milder and slightly sweeter), liquid aminos, low sodium soy, or even fish sauce in a pinch (use about half the amount and go easy, it’s strong). Adjust sweet/tart balance after switching.
Rice vinegar: substitute apple cider vinegar, white wine vinegar, sherry vinegar, or fresh lime juice for brightness. Stronger vinegars may need a bit less, taste as you go.

Pro Tips

1) Save some noodle water and add it little by little when thinning the peanut sauce, that starchy water helps the sauce cling so it wont slide off the noodles, stop when it’s silky not soupy.

2) If the peanut butter is stiff warm it briefly or whisk it hard so you dont get lumps, 8 to 10 seconds in the microwave usually fixes it, or pop the jar in a bowl of hot water and stir.

3) Toss drained udon with a tiny bit of neutral oil right away so the strands dont stick, but dont overdo it or the sauce wont stick well later.

4) For deeper flavor toss the sauced noodles in a hot pan for about a minute to warm and lightly toast them, just don’t leave them or they’ll go gummy.

5) Store sauce and noodles separately if you can, reheat gently with a splash of water to loosen, and always taste and tweak at the end with more soy, lime, honey or sriracha so it hits the balance you want.

Best Ever Peanut Noodles Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’ve got a pantry-friendly Peanut Noodle Recipe featuring udon tossed in a simple homemade peanut sauce that you can make spicy or mild and have on the table in under 15 minutes.

Servings

servings

Calories

658

kcal

Equipment: 1. Large pot for boiling the udon (and to scoop out that 1/4 cup hot water)
2. Colander or fine-mesh strainer to drain noodles
3. Medium mixing bowl for the peanut sauce
4. Whisk or fork to blend the sauce, plus a spoon to scrape the bowl
5. Measuring cups and spoons for the peanut butter, soy, vinegar etc
6. Tongs or two forks to toss the noodles so every strand gets coated
7. Skillet (nonstick or stainless) to briefly warm/toast the sauced noodles
8. Cutting board and chef’s knife for scallions, lime and chopping peanuts

Ingredients

12 oz (340 g) udon noodles
1/3 cup (80 g) creamy peanut butter
3 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or brown sugar
juice of 1 lime (about 1 tbsp)
1 clove garlic, minced
1 tsp fresh ginger, grated
2 to 4 tbsp warm water (to thin sauce)
1 to 2 tsp sriracha or chili paste for spice (optional)
2 scallions, thinly sliced
2 tbsp chopped roasted peanuts
1 tbsp toasted sesame seeds (optional)
neutral oil like vegetable or canola, 1 to 2 tsp (optional)
salt and black pepper, pinch each (optional)

Directions

Bring a pot of salted water to a boil and cook 12 oz udon noodles to package directions, about 3 to 5 minutes, until tender; before draining scoop out 1/4 cup of the hot cooking water and set aside, then drain noodles and toss with 1 to 2 tsp neutral oil so they don’t stick.
While noodles cook, make the peanut sauce: in a bowl whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey or brown sugar, juice of 1 lime, 1 minced garlic clove, 1 tsp grated fresh ginger and 1 to 2 tsp sriracha or chili paste if you want heat.
Thin the sauce with 2 to 4 tbsp warm water or use the reserved noodle water a little at a time until it’s smooth and pourable but still creamy, taste and add a pinch of salt and black pepper if needed.
If the peanut butter is stiff or clumpy warm it 8 to 10 seconds in the microwave or whisk it vigorously with a fork before adding the other liquids, this keeps the sauce silky and lump free.
Put the drained noodles back in the pot or a large bowl, pour the sauce over them and toss thoroughly with tongs or two forks so every strand gets coated, add a splash more noodle water if it seems too thick.
For a slightly toastier deeper flavor, heat 1 tsp neutral oil in a skillet over medium, add the sauced noodles and toss just until warmed through about 1 minute, don’t overcook or they’ll go gummy.
Taste and adjust: add more soy for salt, honey for sweetness, lime for brightness or sriracha for spice; small adjustments make a huge difference.
Serve topped with 2 thinly sliced scallions, 2 tbsp chopped roasted peanuts and 1 tbsp toasted sesame seeds if using, scatter extra lime wedges on the side.
Leftovers: store sauce and noodles separately if possible, reheat gently and add a splash of water to loosen; these are great hot or at room temperature and you can add cooked chicken, tofu or veggies if you want more heft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.