Easy Peanut Noodles {2 ways}

Easy Peanut Noodles in a bowl with chopsticks

I don’t make peanut sauce nearly enough. I forget how easy it is, and that I usually already have all the ingredients on hand. I’ve made other variations before, but this time I wanted to simplify it down to just the necessary six ingredients. It takes about 5 minutes (tops) to stir it together… then toss it with noodles & veggies. Dinner is done.

spicy peanut noodle lettuce wraps on a plate with sauce

We rarely have leftovers at the end of a meal, but when we do, this is what my lunch looks like the next day. Of course you could just eat the cold noodles on their own, but I get bored easily so this is an example of how I like to slightly switch things up. In this case, I loved the creamy noodles in the crispy lettuce leaves. (And a little extra spice).

4.0 from 3 reviews
Easy Peanut Noodles
 
Author:
Ingredients
peanut sauce:
  • ¼ cup creamy, natural peanut butter
  • 1.5 tablespoons sesame oil
  • 1 teaspoon soy sauce or tamari, more to taste
  • 1.5 teaspoons rice vinegar or fresh lime juice, more to taste
  • ½ teaspoon freshly grated ginger
  • ½ to 1 teaspoon sriracha
  • water, to thin, if necessary
noodles & veggies:
  • 8 oz. package soba noodles (or pasta, or rice noodles)
  • shiitake mushrooms
  • eggplant
  • red peppers
  • chopped scallions
  • sesame seeds
  • crushed peanuts
Instructions
  1. In a small bowl, mix together the ingredients for your peanut sauce. Taste and adjust seasonings, add more tamari if it's not salty enough, add more rice vinegar or lime juice for more tang.
  2. Cook noodles until al dente.
  3. Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce if you wish.
  4. Toss noodles with as much of the peanut sauce as you like. Add veggies and season to taste.
  5. Top with sesame seeds and crushed peanuts. Serve warm or cold.
Notes
Sub in whatever veggies you like.

Store extra peanut sauce in the fridge for up to a week.

 
4.0 from 3 reviews
spicy peanut noodle lettuce wraps
 
Author:
Ingredients
  • leftover peanut noodles
  • lettuce cups
  • sriracha
  • crushed peanuts
  • ponzu sauce for dipping (or ½ soy sauce, ½ rice vinegar)
  • (optional - extra peanut sauce)
Instructions
  1. Place leftover noodles in lettuce cups and add sriracha and more crushed peanuts on top. Dip in ponzu sauce and enjoy!

 

 


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26 comments

  1. Love peanut sauce. It’s so versatile! I love chicken satays and peanut dipping sauce is a must!

  2. If there is one noodle dish I simply cannot get enough of, it is peanut noodles. These look perfect.

  3. Tieghan from halfbakedharvest.com on said:

    Such a great recipe or actually, recipes! Peanut sauce is a great go to quick and easy meal and I love that you simplified it down to only the must haves!

  4. I love peanut noodles, those lettuce wraps looks like the perfect Monday blue lunch! So fresh!

    Love,
    Anina

  5. I love to make more noodles than I need to. They make for the perfect meal side for lunch like these wraps or I like to make thai peanut noodle soup with veggies and tofu.
    Stunning and so refreshing

  6. Angela from loveandlemons on said:

    Thank you for reminding me of how easy and DELICIOUS peanut sauce is. Question regarding your comment re: keeping ginger in freezer. Is the ginger whole or do you grate it then freeze it?
    Thank you for your time,
    A

    • jeanine from loveandlemons.com on said:

      I keep it whole in the freezer, and then just grate it as-needed. By the time you grate it, the small shavings are thawed enough to use in anything. One of my favorite tricks!

  7. Kristi from journeyinmythirties.wordpress.com on said:

    This looks so simple, but so good. I loved noodles with a peanut sauce.

  8. Millie from addalittle.wordpress.com on said:

    Oooohh, the lettuce wraps sound like a great idea!! And I love peanut noodles to bring for my packed lunch, it’s always great to find a new recipe! 🙂 by the way, I love your photography!!
    If you have a moment, do you mind checking my blog out please? Thanks 🙂

    • jeanine from loveandlemons.com on said:

      love your blog! I’ve been checking it out ever since you sent me all the Tokyo recommendations – thank you so much again!!

  9. Alexandra on said:

    I tried this recipe last night. I used buckwheat soba noodles that weren’t as visually appealing but still incredibly delicious!

  10. Heather from heatherjli.tumblr.com on said:

    The peanut sauce got a little gummy when I added it to the hot noodles but I think it’s because of the kind of noodles I used. They are a kind of Chinese noodles that I think are very starchy so aren’t kind to sauces. I’ll try again with pasta next time.

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  12. Rebecca on said:

    Made this last night and was absolutely delicious! Best peanut sauce we’ve made and tasted great for next days lunch as well.

  13. Louise on said:

    Great sauce use with zoodles if you wish to avoid pasta of any kind. It’s fabulous. (zucchini in special tool to make noodles)

  14. I’ve been looking for a recipe for these noodles for a long time. I’ve tried so many but this recipe looks like it might just be THE one. Thanks!

    • jeanine from loveandlemons.com on said:

      Hi Linda – let me know if you give it a try 🙂

  15. yrsa on said:

    how many does this serve?

  16. Hannah on said:

    Found fresh shiitakes at the markets so made this one tonight. Magic! Used buckwheat & sweet potato noodles and added some broccoli, mustard greens, and fried tofu (from frozen, gives it a great texture). Zipped up the peanut sauce in the blender for extra creaminess. Soooooo good.

  17. Michelle on said:

    Meh. Not sure what I did wrong but my dish didn’t turn out good. I made the peanut sauce exactly as listed. It came out tasteless and gummy when added to noodles. Sad day.

  18. Lori on said:

    I agree, sauce is tasteless – like I only added peanut butter. Also, some indication of how much peppers and eggplant would be helpful.

    • thanks for the feedback, I’ll go back and fix this one. Try adding a bit more more tamari, lime juice and/or sriracha to taste, I promise that’ll add more zing to the sauce.

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