Easy 10-Min Creamy Peanut Noodles
Growing up in Shanghai, summers meant super-humid days and very little appetite. When I was on a strike against warm food, my mum would hand me a bowl of cold noodles tossed in a luscious creamy sauce topped with thinly sliced cucumber, which I’d slurp up in no time.
I love this dish. It’s easily adaptable to any taste, in particular a vegan diet, and is delicious with or without spice. It’s also particularly good with white meat like grilled chicken or turkey. The nutty sauce is delightfully addictive with a combo of the saltiness, and slight sweetness of the peanut butter as well as being rich and creamy. Yum.
I always have dried noodles in my kitchen cupboard, as well as peanut butter and all the other ingredients, so it’s no surprise that this may be one of my most frequently made recipes ever.
Hey, I'm Verna!
About this recipe
Ingredients
- 200g dried wheat noodles
- 2 tbsp light soy sauce
- ½ tbsp rice vinegar, or substitute with lemon juice
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 2 tbsp peanut butter, or tahini
- 1 tbsp water, to loosen the sauce a little
Garnish:
- 1 tsp chilli oil
- Sesame seeds
- Chopped spring onions
Pair it with
Instructions
- Start by cooking your noodles according to the package instructions. Once cooked, drain and rinse them thoroughly with cold water to stop the cooking process and cool them down. Set the noodles aside in a large mixing bowl.
- In a separate bowl, mix together all the sauce ingredients. If the sauce is too thick, add a tablespoon of water to loosen it up and create a smoother consistency.
- Pour the sauce over the cooked noodles and toss them thoroughly until the noodles are evenly coated with the delicious sauce.
- Garnish with freshly chopped spring onions, a sprinkle of sesame seeds, and a drizzle of chilli oil if you like some heat.
Notes:
- For extra crunch and flavour, top with cucumber strips or shredded carrots.
- You can adjust the spice level by adding more or less chilli oil.
- Serve these cold noodles as a side dish or light main course.
FAQs:
1. Can I use any type of noodles for this recipe?
Yes, you can use any type of noodles you like! Soba noodles, egg noodles, or rice noodles are all great choices. Just be sure to cook them according to the package instructions for the best results.
2. Can I make the sauce ahead of time?
Absolutely! The sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to a week. This makes the recipe even easier to put together when you're ready to serve.
3. Can I make this recipe vegetarian or vegan?
Yes! Simply ensure you use a vegetarian or vegan-friendly soy sauce and replace the sesame oil with a plant-based alternative if needed. The dish is already naturally dairy-free and can be easily adapted to fit your dietary preferences.
4. How can I adjust the sweetness of the sauce?
If you prefer a sweeter sauce, simply add a little more sugar or even honey. If you like a more savoury flavour, you can decrease the sugar or skip it altogether.
5. Can I add other toppings to the noodles?
Yes, definitely! Feel free to top your noodles with your favourite vegetables, like shredded carrots, bell peppers, or even some crispy tofu. You could also add a boiled egg or roasted nuts for extra protein and crunch.
6. How long can I store the leftover noodles?
Store any leftover noodles in an airtight container in the fridge for up to 2-3 days. The noodles will absorb the sauce, and they may taste even better after marinating in the fridge overnight!
7. Can I make this dish spicy?
Yes! Adjust the level of spiciness by adding more or less chilli oil, or even a bit of chopped fresh chillies. For those who love heat, feel free to go all in!
Video demonstration
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