Spicy Peanut Noodles
These spicy peanut noodles are dangerously good. A creamy sauce made from peanut butter, soy sauce, lime, and sriracha coats every strand of noodle. Top with crunchy cucumber, cilantro, and crushed peanuts. They’re amazing warm, but somehow even better cold from the fridge the next day.
Why You’ll Love This Recipe
- The sauce is addictive — you’ll want to put it on everything
- Great warm or cold — perfect for meal prep
- Vegetarian and easily made vegan
- Budget-friendly — under $3 per serving
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Spicy Peanut Noodles
Ingredients
- 8 oz spaghetti, linguine, or rice noodles
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 lime, juiced
- 1 clove garlic, minced
- Toppings: sliced cucumber, cilantro, crushed peanuts, sesame seeds, green onions
Instructions
- Cook noodles according to package directions. Drain and rinse under cold water to stop cooking.
- While noodles cook, whisk together peanut butter, soy sauce, rice vinegar, sriracha, sesame oil, honey, lime juice, and garlic. If too thick, thin with 2-3 tablespoons of warm water.
- Toss the cooled noodles with the peanut sauce until every strand is coated.
- Divide into bowls and top with sliced cucumber, fresh cilantro, crushed peanuts, sesame seeds, and green onions.
- Serve immediately or refrigerate. These taste even better cold the next day.
Recipe Tips
- Rinse noodles in cold water after cooking — it stops the cooking and prevents sticking.
- Thin the sauce gradually. It should coat the noodles, not sit at the bottom of the bowl.
- Add shredded chicken, edamame, or crispy tofu for extra protein.
- Use almond butter or sunflower butter for a nut-free version.
Calories: 420 | Protein: 14g | Fat: 16g | Carbs: 56g
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Nutritional information is estimated and may vary based on ingredients used.
