These noodles can be made in 10 minutes and have no business tasting this good. The smooth, rich peanut butter sauce is jammed full of umami, spice, and tang making it all but impossible not to down the whole pot in one serving.
These peanut butter noodles can be made in 10 minutes and have no business tasting this good. The smooth, rich peanut butter sauce is jammed full of umami, spice, and tang making it all but impossible not to down the whole pot in one serving.
What makes these peanut butter noodles so good?
These noodles have been my go-to “I don’t have any lunch in the fridge but I’m hungry right now” as well as my “I just got home from a night of drinking and didn’t have the forethought to order a pizza to arrive at the same time as my Uber” for years. Not only can they be whipped up in 10 minutes, but they are hearty and delicious to keep my going until dinner (or until I pass out with a belly full of noodles).
The recipe has been carefully constructed to balance the flavor profile just so. Peanut butter for the depth and richness, honey for sweetness, sriracha for the kick, rice vinegar and lime for the tang, green onion, and ginger for the freshness. Oh, man.
I don’t have all these ingredients, what are good substitutes?
Soy sauce – This is honestly a hard one to replace, thankfully soy sauce is extremely common in the average person’s fridge.
Rice vinegar – You may think to add normal vinegar as a replacement but I would suggest using half a lime instead if you’re missing rice vinegar.
Honey – White sugar or agave will work perfectly! 1 tsp of any of the three would do the trick.
Sriracha – Leave it out if you’re particularly sensitive to spice. If you want the heat but don’t have any sriracha, I suggest adding 1/2 tsp of cayenne and doubling the garlic.
Ginger – You can sub for 1/2 tsp of dried or 1 tbsp of candied ginger, but don’t try to replace ginger with cinnamon, cloves, or any other warm spices.
Garlic – If you’re sticking to a low fodmap diet or have an allergy to garlic, you can sub it out for 1 tsp of asafetida powder or 1/2 tbsp of chives.
Peanut Butter – If you have an allergy to peanuts, cashew or almond butter would also work! You could also try sunflower seeds or tahini if you need to avoid nuts entirely.
Chow Mein – This can be replaced by your favorite noodle or pasta. Some great substitutes are rice noodles, soba, even spaghetti!
How do I store leftovers?
These can be stored in any Tupperware that can be closed or a bowl with plastic wrap covering the top. Those who can restrain themselves from eating the whole thing in one go will be blessed with the gift that is cold peanut butter noodles, which are a treat all in themselves.
If you like them better hot, just stick them in a microwave-safe bowl, cover with a microwave-safe plate, and microwave for 1 minute.
Make it your own!
These peanut butter noodles are a great canvas for you to paint your wildest noodle dreams on. I’ve been known to add all of the following to these peanut butter noodles, or use them as a side for my main dish.
- Chicken or tofu
- Green beans
- Thinly sliced cabbage
- Thinly sliced carrots
- 1/4 cup water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp sriracha
- 0.5 tbsp grated ginger
- 1.5 tbsp garlic
- 2.5 tbsp peanut butter
- 1 tbsp chili oil (optional)
- 1 tsp sesame oil (optional)
- 100g dried chow mein (2 blocks)
- 1 lime wedge (for serving)
- 1tbsp minced green onion (for serving)
- 1 tbsp crushed peanut (for serving)
- Bring a pot of salted water to a boil, add in chow mein. Boil for 3 minutes. While the noodles are cooking, heat the remaining items in a wok over medium-high.
- Drain the noodles and add them to the wok, reserving 1/4 cup of noodle water for later.
- Turn heat to high and cook, stirring constantly. While cooking, add in the reserved noodle water a tablespoon at a time until the sauce thickens and begins to coat the noodles.
- Serve with crushed peanuts, lime wedge, and green onion.