Sticky Peanut Butter Noodles (Print View)
Creamy peanut coated noodles ready in 20 minutes
# What You'll Need:
→ Noodles
01 - 10.5 oz dried wheat noodles or spaghetti
02 - 1 tbsp sesame oil
→ Peanut Sauce
03 - 6 tbsp creamy peanut butter
04 - 3 tbsp soy sauce (low sodium recommended)
05 - 2 tbsp rice vinegar
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
09 - 2 cloves garlic, finely minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 cup warm water
→ Toppings & Garnish
12 - 2 spring onions, thinly sliced
13 - 2 tbsp roasted peanuts, roughly chopped
14 - 1 tbsp toasted sesame seeds
15 - Fresh coriander (cilantro), chopped (optional)
16 - Lime wedges (optional)
# How to Make:
01 - Cook noodles according to package directions until al dente. Drain well, rinse briefly under cold water, and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
02 - In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, sriracha, garlic, and ginger. Gradually pour in the warm water while whisking continuously until the sauce achieves a smooth, creamy consistency.
03 - Transfer the cooked noodles to a large mixing bowl. Pour the prepared peanut sauce over the noodles and toss thoroughly until every strand is evenly coated and the sauce becomes sticky and clingy.
04 - Divide the sauced noodles among individual serving bowls. Scatter with sliced spring onions, chopped roasted peanuts, and toasted sesame seeds. Add fresh coriander if desired and serve with lime wedges on the side.
# Expert Suggestions:
01 -
- The sauce comes together faster than you can boil water and clings to every single strand
- Everything gets tossed in one bowl, which means fewer dishes and more eating
02 -
- The sauce thickens as it sits, so add a splash more warm water if it is not spreading evenly
- Reserve a tiny bit of pasta water before draining in case the sauce needs help clinging
03 -
- Toast your peanuts and sesame seeds in a dry pan for two minutes before adding them
- Let the sauce sit for five minutes after whisking to let the ginger and garlic mellow slightly