Easy Peanut Noodles feature a creamy sauce made you make in the blender with peanut butter, soy sauce, ginger, and rice wine vinegar. Toss it with your favorite noodles and veggies for a quick and nutritious weeknight meal.
How to Make Easy Peanut Noodles
Got a blender? The creamy peanut sauce in this recipe is made completely in the blender.
The only cooking required is to boil noodles. That’s why this recipe is a family favorite during the hot summer months when I don’t want to heat up the house.
Dump all the ingredients, except the noodles, into the blender and a minute later you have a rich, flavorful, creamy sauce.
What Type of Noodles Go with Peanut Sauce?
You can use any noodles you like with this recipe including udon, rice noodles or even ramen. I personally like to use soba for peanut noodles.
Soba noodles are made from buckwheat and offer a nutty, earthy flavor. They’re also rich in nutrients, high in fiber, and naturally gluten-free.
If you are gluten-free, be sure to check the label on soba noodles. Some brands are made on shared machinery with wheat products.
You will also want to use tamari or liquid aminos in place of the soy sauce to make this dish delightfully gluten free.
Peanut Sauce on the Side
I am a big fan of extra saucy noodles, so I use up the entire batch of peanut sauce this recipe makes. But, you’re welcome to go lighter on the sauce and have extra on the side to add as needed.
How to Make Peanut Noodles Ahead of Time
This is a great recipe to serve when having guests (unless someone has a peanut allergy) because you can make everything ahead of time and serve it cold.
To make peanut noodles ahead of time, I make the sauce and boil the noodles but keep them separate until I’m ready to serve. The noodles can start to dry out if they sit in the sauce for a long time, absorbing all the moisture.
I toss the noodles in the peanut sauce and then have all the veggies and toppings on the side for a build-your-own noodle bowl. It’s interactive, colorful, out of the norm, and super tasty.
Storing Leftover Peanut Noodles
If you have leftover peanut noodles, you can store them in an airtight container in the refrigerator for up to 5 days. The noodles will absorb a good bit of the sauce, though, so to revive them just add a tablespoon of water and stir them around until they’re cream again.
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Easy Peanut Noodles
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 minutes
- Yield: 4 servings
- Category: noodles
- Method: blender
- Cuisine: Asian
Description
Easy Peanut Noodles feature a creamy sauce made with peanut butter, soy sauce, ginger, and rice wine vinegar. Toss it with your favorite noodles and veggies for a quick and nutritious weeknight meal.
Ingredients
- 9.5oz soba (or favorite noodle)
- 1 tsp ginger paste *(see notes) or one 1-inch piece of fresh ginger, peeled and grated
- 1 garlic clove, minced
- 1/2 cup creamy peanut butter
- 1/3 cup rice wine vinegar
- 1/4 cup honey or agave nectar
- 1 Tbs sesame oil
- 1/3 cup soy sauce
- 1/4 cup water
- Optional: sesame seeds, fresh cilantro, julienne carrots and peppers for garnish
Instructions
- Cook the noodles according to package directions, then drain off the water and set aside until ready to serve.
- Combine ginger, garlic, peanut butter, rice wine vinegar, honey, sesame oil, soy sauce and water in a blender and blend on high for 1 minute until creamy and smooth. There shouldn’t be any bits of ginger or garlic left.
- When you’re ready to serve, toss the noodles with the peanut sauce.
- Add additional garnish and toppings as desired or serve them as is for a great side dish.
Notes
- Ginger paste is not the same as dried ground ginger.
- Can be served warm or cold. If serving cold, don’t add the peanut sauce until just before serving since the noodles can tend to dry out as they absorb the sauce.
- If you end up with leftovers and you want to revive the sauciness after the dressed noodles have been refrigerated, just add a tablespoon of water to the noodles and stir.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 22.1 g
- Sodium: 1241.9 mg
- Fat: 22.7 g
- Carbohydrates: 79.5 g
- Fiber: 2.3 g
- Protein: 19.4 g
- Cholesterol: 0 mg
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