Simple and Delicious Peanut Butter Noodles

These peanut butter noodles have an incredible depth of flavor and dimension that is truly remarkable. Cookbook author Hetty Liu McKinnon describes this recipe as fast, easy, flexible, and mindless, making it the perfect solution when time and energy are low.

It’s like a formula, with the highly adaptable peanut sauce providing a rich, nutty base that is balanced out with something acidic, something sweet, and something salty. Don’t like peanut butter? Use tahini instead. No maple syrup? Substitute sugar or honey. Out of rice vinegar? Try coconut vinegar, ACV, or lime juice.

For the noodles, you have plenty of options. Asian varieties such as ramen, udon, soba, or rice vermicelli can be used. Even spaghetti will do if that’s all you have. The veggies are just as flexible, so feel free to use whatever you have on hand.

This dish is perfect for a weeknight dinner or a take-to-work lunch. Store the cooked noodles, peanut butter sauce, and chopped peanut garnish separately. Gather some chili crisp, sriracha, sesame oil, cilantro, sesame seeds, and lime wedges so everyone can customize their bowl.

Looking for a more substantial peanut butter noodle dish? Try Chris Morocco’s version with crispy pork, sautéed collard greens, and rice noodles, Hana Asbrink’s Chicken Noodle Salad With Spicy Peanut Sauce, Claire Saffitz’s udon with chicken and bean sprouts, or Ines Anguiano’s pork noodles with salsa de cacahuate.

Ingredients:

4 servings

12 oz. dried wheat noodles (such as thin udon)

Kosher salt

½ cup chunky or creamy peanut butter

2 Tbsp. unseasoned rice vinegar

4 tsp. pure maple syrup or honey

1 tsp. soy sauce or tamari

1 small garlic clove, finely grated

Freshly ground black pepper

4 small Persian cucumbers, thinly sliced

2 scallions, finely chopped

⅓ cup salted roasted peanuts, coarsely chopped

Raw sesame oil or chili oil (for serving)

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