Easy Peanut Noodles

This simple recipe offers two variations for making delicious, easy peanut noodles. These vegan dishes make great weeknight dinners or weekday lunches!

Easy Peanut Noodles in a bowl with chopsticks

I don’t make peanut noodles nearly enough. I forget how easy it is to make a peanut sauce, and that I usually already have all the ingredients on hand. I’ve made other peanut sauce 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 when I serve peanut noodles for dinner, but when we do, I use the leftover peanut noodles in lettuce wraps for lunch the next day. I love the creamy peanut noodles in the crispy lettuce leaves.

4.4 from 5 reviews

Easy Peanut Noodles

Prep time
Cook time
Total time
Easy Peanut Noodles are delicious in bowls or lettuce wraps for a simple weeknight dinner or packed lunch. A healthy, vegan meal!
Serves: 2 to 3
  • 8 ounces soba noodles, pasta, or rice noodles
  • Shiitake mushrooms
  • Eggplant
  • Red peppers
  • Chopped scallions
  • Sesame seeds
  • Peanut Sauce
  • Crushed peanuts
  1. Cook your noodles according to the package directions.
  2. Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms and eggplant become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce and remove the pan from the heat.
  3. Toss noodles with peanut sauce and add the veggies.
  4. Top with sesame seeds and crushed peanuts. Serve warm or cold.
Sub in whatever veggies you like.

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

4.4 from 5 reviews
Spicy Peanut Noodle Lettuce Wraps
Easy Peanut Noodles are delicious in bowls or lettuce wraps for a simple weeknight dinner or packed lunch. A healthy, vegan meal!
  • Leftover peanut noodles
  • Lettuce cups
  • Sriracha
  • Crushed peanuts
  • Ponzu sauce for dipping (or ½ soy sauce, ½ rice vinegar)
  • (optional - extra peanut sauce)
  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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Rate this recipe (after making it):  

  1. Lori

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

    • Jeanine Donofrio

      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.

  2. Michelle

    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.

  3. Hannah

    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.

    • Jeanine Donofrio

      So glad you enjoyed it!!

  4. yrsa

    how many does this serve?

    • Jeanine Donofrio

      about 2 to 3

  5. 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

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

  6. Louise

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

  7. Rebecca

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

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  9. Heather from heatherjli.tumblr.com

    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.

  10. Alexandra

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

  11. Millie from addalittle.wordpress.com

    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

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

  12. Kristi from journeyinmythirties.wordpress.com

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

  13. Angela from loveandlemons

    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,

    • jeanine

      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!

  14. 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

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


  16. Tieghan from halfbakedharvest.com

    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!

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

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

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.