Peanut Noodles Recipe - Allrecipes.com
Peanut Noodles Recipe
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Peanut Noodles
See how to make quick-and-easy, Asian-style peanut sauce for noodles. See more
  • READY IN 25 mins

Peanut Noodles

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2003

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. Here are the quantities I used: 8 ounces spaghetti 1 bunch green onions, sliced (white parts only) (for the onions, I had access to spring bermuda onions which worked very well) 1 tablespoon sesame oil 1 tablespoon minced fresh ginger root 2 cloves garlic, minced 1/3 + 2 TBS cup peanut butter 1/8 cup soy sauce 1/3 cup hot water 1 tablespoon cider or rice) vinegar 1 teaspoon white sugar 1/4 teaspoon crushed red pepper flakes (I used a couple pinches of cayenne pepper powder) I reduced the amount of soy because 1/4 cup seemed like too much sodium for me. I also tripled the ginger (1 TBS instead of 1 tsp) because I like a good, strong ginger flavor and it really turned out well. I also increased the water from 1/4 to 1/3 cup since I reduced the amount of liquid when I decreased the soy sauce. I also added a couple cloves of minced garlic which I added to the oil/onions with the ginger. As I alluded to before, the sign of a truly good recipe is one that can be easily altered to suit individual preferences! Very happy with this recipe.

 
Most Helpful Critical Review
Nov 14, 2006

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 fact, if I made this again (which I won't) I'd use maybe 5 Tablespoons of soy and instead of cider vinegar, use balsamic vinegar. But that advice would be for the next reader of these reviews cause I'm continuing my search for good cold noodles.

 
Sep 02, 2006

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 onions (green and white parts both), snow peas, 2 tbsps of sugar instead of 1 tsp, 2 tbsps of minced ginger, and toasted sesame seeds. The flavor really melds well together, and it's even better the next day!

 
Nov 26, 2005

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 vegetables--one with broccoli, peppers, water chesnuts, and sugarsnap peas, and toss that in at the end. It is delicious, and even better for lunch the next day.

 
Nov 23, 2004

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 addition, use rice noodles instead of spaghetti. Also, crunchy peanut butter (instead of smooth) gives it a nice texture. Garnish with either a few tablespoons of crushed peanuts, cilantro or sesame seeds.

 
Aug 15, 2005

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 everything) and stirfry that with carrots/zucchini/water chestnuts/shrimp etc. Then add the sauce of peanut butter and soy. To make the sauce more liquidy, add some chicken broth or my favorite, some coconut milk from a can.

 
Aug 31, 2003

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 other kinds of oil. Sesame oil has to be refrigerated, then it lasts a lONG time! The author was right--it is equally good hot, warm or cold! It will become a staple at our house, that's for sure!

 
Sep 10, 2003

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 the garlic and ginger. I used red wine vinegar instead of cider. It was a crowd (and I do mean crowd!) pleaser. I often make this when I have to feed a large group now. Sesame or peanut oil both work great with this, but olive oil does just fine in a pinch.

 

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Nutrition

  • Calories
  • 568 kcal
  • 28%
  • Carbohydrates
  • 70.1 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 1352 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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