10 Minute Peanut Noodles

saucy peanut noodles in sauté pan topped with green onion and crushed peanuts

10 Minute Peanut Noodles

These easy 10 Minute Peanut Noodles are tossed in a delicious peanut sauce and served while warm and creamy. They're wholesome, comforting, and my favorite last minute dinner! Vegan, Gluten-free option, Oil-free option.

Course Main, Main Course

Cuisine American, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 8

Cook Time 2

Total Time 10

Servings people

Calories 321kcal

Author Caitlin Shoemaker

Ingredients

8 ounces dried udon noodles or 12 ounces fresh
1/4 cup creamy natural peanut butter
1 clove garlic crushed (optional)
2 tablespoons low sodium tamari or soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 tablespoons hot water
Optional: crushed peanuts chili oil, and green onion, for serving

US Customary - Metric

Instructions

Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes.
Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.
Combine: Drain the noodles well and return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired.
Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.

Notes

Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.

Nutrition