Peanut Noodles

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This Peanut Noodles recipe is a weeknight lifesaver that only takes 15 minutes! The udon noodles are tossed in the easiest homemade peanut sauce that can be made mild or spicy.

How to make Peanut Noodles:

Cook Pasta: Follow package directions to cook pasta then drain, reserving ½ cup pasta water.

Make Sauce and Serve: Combine all peanut sauce ingredients in a mixing bowl. Add hot pasta and toss to coat. Add a little reserved pasta water at a time, to thin the sauce, if needed. Top with peanuts, chopped green onion, and fresh herbs.

Recipe

4.84 from 37 votes

Peanut Noodles

You can whip together Peanut Noodles that taste better than takeout, in only 15 minutes! It's made with pantry staples you likely have and never disappoints!

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Author Lauren Allen

Course Main Course

Cuisine asian

Servings 4

Calories 580

Cost 5

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

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Equipment

• Mixing bowl
• Pot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 lb refrigerated pre-cooked Udon noodles*

Peanut Sauce:

• ▢ 1/2 cup creamy peanut butter*
• ▢ 1/4 cup low-sodium soy sauce , or tamari
• ▢ 3 Tablespoons rice vinegar
• ▢ 2 1/2 Tablespoons honey*
• ▢ 2 1/2 Tablespoons sesame oil
• ▢ 1 teaspoon freshly grated ginger
• ▢ 3 cloves garlic , minced
• ▢ 2 Tablespoons chili oil * for mild, or add more for extra heat

Garnishes:

• ▢ 2 green onions , chopped
• ▢ 2 Tablespoons dry roasted peanuts , chopped
• ▢ Sesame seeds , roasted
• ▢ 2-3 Tablespoons fresh cilantro , chopped
• ▢ 2-3 Tablespoons fresh basil leaves , chopped
• ▢ 2-3 Tablespoons fresh mint leaves , chopped
• ▢ Protein, if desired: like cooked chicken, shrimp or tofu

Instructions

 

• Cook noodles according to directions. Drain, reserving ½ cup of the pasta water.
  1 lb refrigerated pre-cooked Udon noodles*
• Combine sauce ingredients in a mixing bowl. Add hot pasta and toss to coat. Add a little reserved pasta water, to thin the sauce, if needed.
  ½ cup creamy peanut butter*, ¼ cup low-sodium soy sauce, 3 Tablespoons rice vinegar, 2 ½ Tablespoons honey*, 2 ½ Tablespoons sesame oil, 1 teaspoon freshly grated ginger, 3 cloves garlic, 2 Tablespoons chili oil
• Serve garnished with peanuts, sesame seeds, chopped green onion, and fresh herbs.
  2 green onions, 2 Tablespoons dry roasted peanuts, Sesame seeds, 2-3 Tablespoons fresh cilantro, 2-3 Tablespoons fresh basil leaves, 2-3 Tablespoons fresh mint leaves

Notes

Yield: Makes about 4 cups.

Udon: I like to use the refrigerated fresh udon noodles that you heat and serve. They often come in smaller packages (for example, I buy two 7.5 oz packages, to make this recipe and serve 4). Discard seasoning package.

Chili Oil: Could substitute 2 Tablespoons of another hot sauce, like Sambal Oelek or chili paste.

Honey: Could substitute agave or granulated sugar.

Variations:

• Add Protein: Cooked shrimp, chicken, tofu, tempeh, edamame, or top with a fried egg (my favorite!)
• Add Veggies: Spiralized or shredded grated carrot and zucchini would add beautiful color and crunch.
•  
• Nut Free: Substitute tahini for the peanut butter.
• Peanut Butter: Try almond butter, or use tahini for a nut-free option.

Gluten-free Adaptations: use gluten-free soy sauce, and udon rice noodles.

Nutrition

Calories: 580kcalCarbohydrates: 53gProtein: 17gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 1294mgPotassium: 323mgFiber: 5gSugar: 19gVitamin A: 232IUVitamin C: 3mgCalcium: 42mgIron: 1mg

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I originally shared this recipe July 2023. Updated August 2025.