Today, let’s make Peanut Butter Noodles. It’s creamy, savory, mildly spicy, and most importantly, it only takes 15 minutes to make. When you get home from work and you don’t even want to move your fingers, trust me, this recipe will be your lifesaver.
Peanut Butter Noodles (2 servings)
Ingredients:
- 2 servings jjajangmyeon noodles (or udon, instant ramen, spaghetti noodles, etc.)
- 2 green onions, divided
- 3 cloves garlic
- 1/2 tsp (2g) grated ginger
- 1/2 cucumber (or cilantro), to garnish
- 2 tbsp roasted peanuts (optional)
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
Sauce:
- 3 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
- 1 tbsp white vinegar
- 1 tsp sugar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp toasted sesame oil
Instructions:
COOK NOODLES
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Once the noodles are cooked, reserve 1 cup (240ml) of the pasta water and drain.
PREP INGREDIENTS
1. Meanwhile, thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Julienne the cucumber.
2. Grind the peanuts (if using) with a mortar and pestle. (Or you can put them in a ziplock bag and break them down with a saucepan or rolling pin.)
3. Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.
MAKE PEANUT BUTTER NOODLES
1. To a wok (or pan), add 1 tablespoon of oil. Heat it over medium-low heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.
2. Add the peanut butter sauce. Stir for 1 minute. Add 1/4 cup (60ml) of the reserved pasta water. Simmer, stirring occasionally, for 1 to 2 minutes.
3. Add the drained noodles. Stir-fry for 1 minute. Add 1/4 cup (60ml) of the reserved pasta water. Toss together for another 1 to 2 minutes or until the noodles are nicely coated. Add more pasta water if needed to thin out the sauce.
4. To serve, divide the noodles into bowls. Top with green onions, cucumbers, and crushed peanuts. Enjoy!
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Peanut Butter Noodles
2
servingsIngredients
2 servings jjajangmyeon noodles (or udon, instant ramen, spaghetti noodles, etc.)
2 green onions, divided
3 cloves garlic
1/2 tsp (2g) grated ginger
1/2 cucumber (or cilantro), to garnish
2 tbsp roasted peanuts (optional)
1 tbsp neutral-tasting oil (such as canola, vegetable oil, etc.)
- Sauce:
3 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tbsp chicken bouillon powder
1 tbsp white vinegar
1 tsp sugar
1 tbsp toasted sesame oil
Directions
- Cook Noodles
- Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Once the noodles are cooked, reserve 1 cup (240ml) of the pasta water and drain.
- Prep Ingredients
- Meanwhile, thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Julienne the cucumber.
- Grind the peanuts (if using) with a mortar and pestle. (Or you can put them in a ziplock bag and break them down with a saucepan or rolling pin.)
- Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.
- Make Peanut Butter Noodles
- To a wok (or pan), add 1 tablespoon of oil. Heat it over medium-low heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.
- Add the peanut butter sauce. Stir for 1 minute. Add 1/4 cup (60ml) of the reserved pasta water. Simmer, stirring occasionally, for 1 to 2 minutes.
- Add the drained noodles. Stir-fry for 1 minute. Add 1/4 cup (60ml) of the reserved pasta water. Toss together for another 1 to 2 minutes or until the noodles are nicely coated. Add more pasta water if needed to thin out the sauce.
- To serve, divide the noodles into bowls. Top with green onions, cucumbers, and crushed peanuts. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
3 Comments
This was delicious! Thank you Aaron and Claire!
You’re so welcome, Tracy. Thanks for the nice feedback!
You make Korean cooking so easy to follow and it’s always delicious, thank you very much