Peanut Noodles

Peanut Noodles

"A really easy recipe that tastes equally good served hot, warm, or cold. Good for a packed lunch. Fettuccini or spaghetti both work great!"
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25 m servings 568 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1352 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  3. Toss noodles with sauce, and serve.


Read all reviews 380
  1. 479 Ratings

Most helpful positive review

Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. He...

Most helpful critical review

Wow! HATED these. WAY too salty. Maybe if I'd taken the advice of other reviewers and only used half the listed amount of soy--but I always try the recipe as written before making changes. In...

Most helpful
Most positive
Least positive

Great base recipe. As with most people who gave four or five stars, I tinkered with the proportions. That's not a problem with the recipe, just an issue of personal tastes and preferences. He...

Phenomenal recipe! I always get tons of compliments when I bring this to potlucks. Because I like to tweak recipes, I added sliced chicken breast, 1 cup of coarse chopped peanuts, chopped green ...

With some tweakng, this is one of my favorite recipes. I double the peanut butter and red pepper flakes, and usually add more water to thin the sauce. Also, I usually saute a bag of frozen veg...

This recipe is -great- as is, but with the following alterations, I think it's perfect. Use light soy sauce instead of regular (much less salty), and scramble 2 eggs along with the scallions. In...

This is an extremely easy sauce to make - smells simply wonderful, I've been using it for years. Go get yourself some ginger-garlic paste from an Indian food store (you'll use it in absolutely ...

I LOVE this recipe!! I made it with chunky peanut butter, which adds crunch--I think it is important to use sesame oil--it adds such great flavor! Was surprised to read others liked it using oth...

I made this recipe for 30. I used, proportionally, four times as much ginger as recommended, and an an almost equal amount of garlic. Instead if crushed red peppers, I sauteed thai chilis with...

Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!

I enjoyed this recipe quite a bit. However, if I do make this again I think I will reduce the amount of peanut seemed to be too much making things a little on the greasy side. Also, yo...

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