Peanut Butter Noodles

Craving a tasty meal but don’t want to spend hours in the kitchen? These Peanut Butter Noodles are exactly what you need! With just a few simple ingredients from your pantry, you can whip up a satisfying lunch or dinner in no time. Creamy, savory, mildly spicy, and bursting with rich peanut flavor, this dish is ready in just 15 minutes with minimal effort. Perfect for any day of the week!

Peanut Butter Noodles (2 servings)

Ingredients:

• 15 oz (420g) junghwa myeon (중화면) or jjajangmyeon noodles (or udon, spaghetti noodles)
• 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

1. Bring a large pot of water to a boil. (While waiting for the water to boil, prep the ingredients. This will help you save time and ensure everything is ready to go when the noodles are done.)

2. 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. (This starchy water will help in making the sauce creamy and coat the noodles well.)

PREP INGREDIENTS

1. 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. Cut half a cucumber into thin matchsticks.

2. Grind the peanuts (if using) with a mortar and pestle. (Or you can place them in a ziplock bag and crush them with a rolling pin or a saucepan.)

3. Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.

MAKE PEANUT BUTTER NOODLES

1. In a wok (or pan), heat 1 tablespoon of oil 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. Pour the peanut butter sauce into the pan and stir for 1 minute until everything is well mixed and fragrant. Add 1/4 cup (60ml) of the reserved pasta water. Let it simmer, stirring occasionally, for 1 to 2 minutes until it thickens slightly.

3. Add the drained noodles to the pan. Stir-fry for 1 minute, coating them well with the sauce. Add another 1/4 cup (60ml) of the reserved pasta water to help thin out the sauce and toss for another 1 to 2 minutes. Add more pasta water if needed to achieve your desired consistency.

4. To serve, divide the noodles into bowls. Top with sliced green onions (the green parts), julienned cucumbers, and crushed peanuts. (This will add a nice crunch and freshness to the dish.) Enjoy!

Serving Suggestions

These creamy peanut noodles are perfect for a quick lunch, dinner, or even a satisfying snack. They’re satisfying on their own, but also pair wonderfully with simple side dishes.

Try these noodles with Oi Muchim (Korean cucumber salad), Chicory Muchim (Korean chicory salad), or some Fresh Spring Rolls. These choices will add a crisp, refreshing touch to your meal.

If you’re looking for more easy noodle recipes, you’ll also love this Soupless Tantanmen, Scallion Oil Noodles, Soy Sauce Noodles, or Spicy Garlic Shrimp Noodles.

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FAQ

1. Can I make this recipe gluten-free?

• Yes, you can make these peanut butter noodles gluten-free with a few simple swaps. First, substitute wheat-based noodles with gluten-free alternatives, such as rice noodles or other gluten-free noodle options. For the seasonings, make sure to use gluten-free versions, like gluten-free soy sauce and gluten-free oyster sauce, and make sure all other ingredients are gluten-free as well. With these easy adjustments, you can enjoy a delicious gluten-free version of peanut butter noodles!

2. Can I store leftovers in the fridge?

• These noodles are not recommended to be kept in the fridge because they will absorb the sauce over time, causing them to become mushy and clump together. This is similar to how jjajangmyeon (Korean black bean noodles) can become unappetizing if left to sit for too long. If you want to save some for later, using pasta noodles instead is a better option. They hold up better in the fridge and can be stored in an airtight container for up to 3 days. Freezing is not recommended as it can negatively affect the texture.
• To reheat, place the noodles in a shallow pan on the stovetop until warmed through. Add a splash of water if needed while reheating to help return the sauce to its original creamy consistency.

Other Easy Recipes You May Like:

• Cashew Chicken
• Chicken Fried Rice
• Black Pepper Beef

Peanut Butter Noodles

Course: Dinner, Lunch, Main Course

Cuisine: Asian

creamy noodles, peanut butter noodles, peanut butter recipe

PrepPrep: 5 minutes mins

CookCook: 10 minutes mins

Total: 15 minutes mins

Servings: 2 servings

Author: Aaron and Claire

Craving a tasty meal but don’t want to spend hours in the kitchen? These Peanut Butter Noodles are exactly what you need!

Print Pin

Ingredients

• 15 oz junghwa myeon (중화면) (or jjajangmyeon noodles, udon, spaghetti noodles)
• 2 green onions (divided)
• 3 cloves garlic
• 1/2 tsp 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 Korean chili pepper flakes (gochugaru)
• 1 tbsp toasted sesame oil

US CustomaryMetric

Instructions

Cook Noodles

• Bring a large pot of water to a boil. (While waiting for the water to boil, prep the ingredients. This will help you save time and ensure everything is ready to go when the noodles are done.)
• 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. (This starchy water will help in making the sauce creamy and coat the noodles well.)

Prep Ingredients

• 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. Cut half a cucumber into thin matchsticks.
• Grind the peanuts (if using) with a mortar and pestle. (Or you can place them in a ziplock bag and crush them with a rolling pin or a saucepan.)
• Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.

Make Peanut Butter Noodles

• In a wok (or pan), heat 1 tablespoon of oil 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.
• Pour the peanut butter sauce into the pan and stir for 1 minute until everything is well mixed and fragrant. Add 1/4 cup (60ml) of the reserved pasta water. Let it simmer, stirring occasionally, for 1 to 2 minutes until it thickens slightly.
• Add the drained noodles to the pan. Stir-fry for 1 minute, coating them well with the sauce. Add another 1/4 cup (60ml) of the reserved pasta water to help thin out the sauce and toss for another 1 to 2 minutes. Add more pasta water if needed to achieve your desired consistency.
• To serve, divide the noodles into bowls. Top with sliced green onions (the green parts), julienned cucumbers, and crushed peanuts. (This will add a nice crunch and freshness to the dish.) Enjoy!

Notes

1 Tbsp = 15 ml, 1 Cup = 240 ml

Nutrition

Calories: 616kcal | Carbohydrates: 73g | Protein: 21g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 2253mg | Potassium: 397mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1360IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.