Stir Fried Peanut Noodles
Budget Friendly Asian Inspiration
These Stir-Fried Peanut Noodles are tossed in a rich, creamy peanut butter sauce with soy sauce, sesame oil, then simmered with green onions and garlic for bold flavor in every bite. Finished with a splash of pasta water for the perfect silky texture. This easy noodle dish comes together quickly and tastes just like your favorite takeout.
This is one of those recipes I’ve been making since way back in the day. This is when I needed something filling, comforting, and cheap to get me through until payday. It’s built on simple pantry staples like noodles, peanut butter, and soy sauce. Somehow it always felt like a little upgrade from the usual struggle meals.
Over time, it became one of those go to recipes that I could throw together without thinking. I tweak it depending on what I have on hand. Fresh garlic or something fun from the olive bar. Green onions or whatever was in the fridge. It always works.
Need A Protein
This is also a really easy recipe to bulk up with some protein. This makes it a more complete meal. Ground pork is one of my favorites. Cook it right in the skillet with the green onions and garlic. Drain off any excess grease, then continue with the sauce and pasta water as written. You can also keep it simple and top the finished noodles with crispy oven-baked chicken or even shredded rotisserie chicken. This makes it a little more substantial without adding much extra work.
Make It Your Own
If you keep a lot of Asian pantry staples on hand like me, this recipe is really easy to customize. Sometimes I’ll swap the rice vinegar for a black vinegar. This gives it a slightly more complex flavor. If I want a little heat, I’ll stir in some chili crisp or add a squeeze of sriracha to the sauce.
More Veggies
If you want to add some freshness and crunch, this recipe is great with vegetables mixed in or piled on top. Shredded cucumber and carrots work perfectly. You can finish it with cilantro or a handful of bean sprouts for a little extra texture and brightness.
I Love The Sauce
I like to make a double batch of the sauce because it’s so versatile beyond just the noodles. You can thin it out with a little extra vinegar and oil to turn it into a really delicious salad dressing. You can use it as a dipping sauce for chicken wings or tenders. It’s also great brushed onto baked or grilled chicken at the end of cooking. Keep the heat low so the sauce doesn’t burn.
What Is Chili Crisp?
Chili crisp is one of those ingredients that sounds confusing but is actually very simple once you try it. It’s a flavorful oil infused with crunchy bits of garlic, onions, and chili flakes that adds both heat and texture to dishes. It is not just spicy, it’s savory and a little smoky too. You spoon a little over noodles, eggs, rice, or even pizza, and it instantly makes everything taste more complex and delicious.
Serving Suggestions
This is also a great recipe to serve alongside my simple cucumber salad because it adds a fresh, crisp balance to the rich, savory noodles. You could also pair it with my Ramen crunch salad or my Asian chicken salad to round things out and make it feel like a full takeout-style meal at home.
Stir Fried Peanut Noodles
These stir-fried peanut noodles are rich, savory, and perfectly coated in a silky peanut sauce with a little heat and lots of flavor. Made with green onions and garlic, they come together quickly for an easy, takeout-style dish that’s even better at home.
Ingredients
- 8 oz noodles (spaghetti, lo mein, or ramen)
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- White parts of about 10 green onions, sliced
- 2 cloves garlic, minced or 2–3 tablespoons chopped pickled garlic (from olive bar, with peppers)
- For the Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons sesame oil
- 1–2 teaspoons chili garlic sauce or sriracha
- 1/2 cup reserved pasta water
- Green parts of green onions, sliced (for topping)
Instructions
- Cook noodles just until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain noodles.
- In a bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar or lime juice, sesame oil, chili sauce, until smooth and pourable.
- Heat avocado oil and sesame oil in a large skillet over medium heat. Add the white parts of the green onions and cook for 2–3 minutes until softened.
- Add the garlic or pickled garlic and cook for about 30 seconds until fragrant.
- Pour the peanut sauce into the skillet along with the reserved pasta water. Whisk to combine and bring to a gentle simmer. *you may want to reserve a little extra of the pasta water to thin this out to your preference
- Add the cooked noodles and toss well to coat. Let the noodles simmer in the sauce for a few minutes until everything is hot and the sauce thickens and clings to the noodles.
- If you like your noodles extra saucy, and you made extra sauce, add a bit more sauce at the end and toss again.
- Top with the green parts of the green onions before serving.
*If you prefer a saucier noodle, you can double the sauce recipe. Any extra sauce keeps well in the fridge and is great as a dipping sauce for chicken or even used as a salad dressing.