These quick and easy Spicy Peanut Noodles are the perfect weeknight meal—creamy, nutty, and packed with bold, savory heat. Made with a rich peanut sauce, chili oil, and your favorite noodles, they come together in under 15 minutes for a satisfying and flavorful dish. Customize with veggies or protein for a versatile, crave-worthy bowl every time.
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Weeknight Pantry Peanut Noodles
This is one of those recipes I keep in my back pocket for nights when I really don’t feel like cooking but still want something warm and comforting. These spicy noodles are creamy, slurpable, and just spicy enough to keep things interesting. The sauce comes together in one bowl and clings beautifully to the noodles, thanks to a blend of peanut butter, chili oil, soy sauce, and vinegar.
What I love most? How adaptable this recipe is. It’s pantry-friendly, budget-friendly, and endlessly customizable. Toss in leftover veggies, top it with tofu or a jammy egg, or make it as-is—it just works.
Why This Recipe
- Ready in under 10 minutes
- Big flavor with minimal effort
- Easy to customize with your favorite protein and vegetables
- Made with pantry staples
- Creamy, salty, sweet, tangy, spicy and umami—it hits every flavor profile
Ingredients and Substitutions
All you need are a few basic ingredients for this pantry staple noodle dish. Feel free to make swaps based on what’s in your kitchen.
- Garlic: Freshly minced or garlic powder
- Peanut butter: Smooth peanut butter gives the sauce creaminess, but sesame butter or almond butter are great peanut-free options
- Hoisin sauce or oyster sauce: Adds depth and sweetness
- Soy sauce: For umami and salt
- Chinese black vinegar: Adds tang and balance. Rice vinegar or lime juice work in a pinch
- Sesame oil
- Sugar
- Chili oil: Use your favorite for a customizable spice level (I love using my miso chili oil or umami crisp)
- Wheat noodles: Dried or fresh, anything from ramen to udon or even spaghetti works. I love using fresh hand pulled noodles, scissor cut noodles or hand torn noodles. These noodles can be made ahead of time too.
- Vegetables: Bok choy, spinach, or any greens you have on hand
- Garnishes: Crushed peanuts, scallions or cilantro.
How to Make Spicy Peanut Noodles
These quick peanut noodles comes together in three easy steps:
- Cook the noodles: Boil your noodles according to the package instructions. If adding bok choy or other veggies, toss them in during the last minute of cooking.
- Make the peanut sauce: In a large bowl, mix together the garlic, peanut butter, hoisin or oyster sauce, soy sauce, vinegar, sesame oil, sugar, and chili oil until smooth and creamy. Taste and adjust seasoning if needed.
- Toss and serve: Drain the noodles and immediately toss them in the sauce while hot. Mix well to coat. Top with your cooked veggies and garnishes. Enjoy warm!
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Cook green vegetables with the noodles to make the process quick: For Chinese greens, add them during the last minute of cooking the noodles
- If your sauce feels thick: Add a splash of hot noodle water to loosen it
- Make extra sauce: Store leftovers in the fridge for up to 1 week—it’s also great on rice bowls, tofu, or stir-fried veggies.
Serving Suggestions
Serve with a side of quick pickled cucumbers, cabbage slaw, or cold tofu salad. For extra protein, top with crispy tofu, a soft-boiled egg, grilled chicken, or even shrimp.
How to Store Leftovers
Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days. Fresh noodles like hand-pulled or scissor-cut tend to retain their texture better than dried noodles. For best results, store the sauce and noodles separately and toss them together just before serving. To reheat, microwave the noodles for 45 to 60 seconds or until warmed through.
More Quick and Easy Noodle Recipes
- Cheesy Kimchi Noodles
- Easy Garlic Noodles
- Sesame Miso Butter Udon (5 minutes)
- Shoyu Butter Udon (5 minutes)
- Corn Mayo Udon (5 minutes)
- 10 minute Egg Drop Udon
- Spicy Chili Crisp Sesame Noodles
Enjoy! If you make this Spicy Peanut Noodles (10 Minutes) recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Spicy Peanut Noodles
- Total Time: 7 minutes
- Yield: 1 serving
- Diet: Vegan
Description
These quick and easy Spicy Peanut Noodles are the perfect weeknight meal—creamy, nutty, and packed with bold, savory heat. Made with a rich peanut sauce, chili oil, and your favorite noodles, they come together in under 15 minutes for a satisfying and flavorful dish. Customize with veggies or protein for a versatile, crave-worthy bowl every time.
Ingredients
- 1 garlic clove, minced or 1/4 tsp garlic powder
- 1.5–2 tbsp (22–30 g) peanut butter*
- 2–3 tsp hoisin sauce or oyster sauce
- 1 tbsp soy sauce
- 1/2 tbsp (7 ml) Chinese black vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 2–3 tsp chili oil (see homemade miso chili oil, umami crisp, pork belly chili oil)
- 3 oz (84 g) dry wheat noodles or 6 oz (170 g) fresh wheat noodles*
- 2–3 heads of bok choy or any vegetable of choice, optional
- crushed peanuts, for garnish
- scallions, for garnish
Instructions
- Cook noodles: Cook noodles according to package instructions. If using bok choy or other vegetables, blanch or steam them at this time.
- Make the sauce: In a serving bowl, mix together garlic, peanut butter, hoisin sauce, soy sauce, black vinegar, sesame oil, sugar, and chili oil until smooth.
- Toss together: Drain noodles and immediately add them to the sauce. Toss well until all noodles are evenly coated.
- Serve: Top with cooked vegetables, crushed peanuts, and scallions. Enjoy!
Notes
- *substitute with almonds butter or sesame butter for peanut alternative
- ** See homemade hand pulled noodles for the best chewy noodles. You can also use hand torn noodles or scissor cut noodles which are easier to make. Use rice noodles for a gluten free option.
- Prep Time: 1 minute
- Cook Time: 6 minutes
- Category: Main dish
- Method: Stove top
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 8
- Sodium: 1180
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 14
- Cholesterol: 0
The sauce was so delicious I made extra and used udon noodles
This instantly became a favorite in our family! We sub rice vinegar for the Chinese vinegar as a personal flavor preference and always use chunky peanut butter to add a little texture. 🙂
This will definitely be a go to dish for me from now on! I used rice noodles instead and it worked just as well! Okonomikitchen is definitely my favourite food page on Instagram!