Sticky Peanut Butter Noodles (Printable)
Creamy, savory noodles coated in a rich peanut butter sauce with hints of garlic, ginger, and sesame. Ready in 20 minutes.
# What You’ll Need:
→ Noodles
01 - 10.5 oz dried wheat noodles or spaghetti
02 - 1 tbsp sesame oil
→ Peanut Sauce
03 - 6 tbsp creamy peanut butter
04 - 3 tbsp soy sauce, low sodium recommended
05 - 2 tbsp rice vinegar
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp sriracha or chili garlic sauce
09 - 2 cloves garlic, finely minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 cup warm water
→ Toppings & Garnish
12 - 2 spring onions, thinly sliced
13 - 2 tbsp roasted peanuts, roughly chopped
14 - 1 tbsp toasted sesame seeds
15 - Fresh coriander (cilantro), chopped
16 - Lime wedges
# How To Make It:
01 - Prepare noodles according to package directions until al dente. Drain and rinse briefly under cold water, then toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
02 - Whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, sriracha, garlic, and ginger in a medium bowl. Gradually whisk in warm water until sauce reaches smooth, creamy consistency.
03 - Transfer cooked noodles to a large mixing bowl. Pour peanut sauce over noodles and toss thoroughly until evenly coated and sticky.
04 - Portion noodles among serving bowls. Top with spring onions, roasted peanuts, sesame seeds, and fresh coriander. Accompany with lime wedges on the side.
# Expert Advice:
01 -
- The sauce clings to every strand instead of pooling at the bottom of your bowl
- Ready in 20 minutes but tastes like something from a restaurant
02 -
- The sauce thickens as it cools, so do not worry if it looks thin at first
- If the sauce seems too thick after coating, add another splash of warm water
03 -
- Use a microplane to grate garlic and ginger so they disappear into the sauce
- Let the sauce sit for 10 minutes before tossing to let flavors meld