Description
This Creamy Peanut Noodles recipe is a quick and easy vegan dish ready in just 10 minutes. Made with tender rice noodles tossed in a luscious peanut sauce, it’s flavored with fresh lime juice, toasted sesame oil, garlic, and a hint of sriracha for spice. Topped with crunchy sesame seeds, scallions, and chopped peanuts, this comforting meal is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Noodles
- 8 oz Rice Noodles (Can substitute with spaghetti or any long noodle)
Peanut Sauce
- 1/2 cup Creamy Peanut Butter (Natural recommended for authentic taste)
- 1/4 cup Water (Adjust for sauce consistency)
- 3 tbsp Low-Sodium Soy Sauce (Tamari works for gluten-free)
- 2 tbsp Brown Sugar (Maple syrup can be used for vegan twist)
- 2 tbsp Fresh Lime Juice (Can substitute with lemon juice)
- 1 tbsp Toasted Sesame Oil (Chili oil can be used for spice)
- 2 cloves Fresh Garlic (Fresh garlic is ideal for flavor)
- 1-2 tbsp Sriracha (Adjust to desired heat level)
Toppings
- 2 tbsp Sesame Seeds (For added crunch and presentation)
- 2 stalks Scallions (Thinly sliced)
- 1/4 cup Salted Peanuts (Chopped; omit for nut allergies)
Instructions
- Cook Noodles: In a large pot, bring water to a boil and cook the rice noodles according to package instructions, usually about 5-7 minutes. Drain the noodles and reserve a small amount of the cooking water for later use.
- Make Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, water, low-sodium soy sauce, brown sugar, fresh lime juice, toasted sesame oil, freshly grated garlic, and sriracha until the sauce is smooth and well combined.
- Toss Noodles with Sauce: Place the hot cooked noodles in a large bowl and pour the peanut sauce over them. Toss well to evenly coat the noodles, adding the reserved cooking water gradually to reach your preferred sauce consistency.
- Add Toppings and Serve: Garnish the peanut noodles with sesame seeds, thinly sliced scallions, and chopped peanuts for texture and visual appeal. Serve immediately while warm for the best flavor.
Notes
- For gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
- Adjust sriracha according to desired spice level or omit for a milder sauce.
- Use maple syrup instead of brown sugar for a vegan sweetener alternative.
- Omit peanuts if allergic and substitute with toasted cashews or sunflower seeds for crunch.
- This dish is best served fresh but noodles can be refrigerated separately from sauce for up to 2 days.
