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There’s something about spicy peanut noodles that just hits. Maybe it’s the creamy, nutty sauce clinging to every strand of noodle, or the heat that sneaks up on you after each bite. Whatever it is, this dish is always in my back pocket when I want something fast, cozy, and a little spicy (okay, a lot spicy—depending on how wild I’m feeling).
It’s a pantry-friendly meal that tastes like something you’d order at a really good noodle bar but takes less than 20 minutes to throw together. Plus, it’s endlessly customizable. Veggie-packed, protein-boosted, gluten-free—you name it. This version uses edamame and broccolini because that’s what I had on hand, but honestly, anything goes. And, if you’re looking for a more refreshing cold version of this recipe you can check out my cold spicy peanut noodle recipe too!
Table of contents
What Are Spicy Peanut Noodles? (+ Origin & Influence)
Spicy peanut noodles are a fusion-style dish that takes inspiration from Chinese dan dan noodles, Thai peanut sauces, and American-style “peanut butter noodles” that became popular through quick weeknight recipes. The common thread? A creamy peanut base paired with chili heat and umami elements like soy sauce, garlic, and vinegar.
This isn’t an “authentic” version of any one cuisine—it’s more of a love letter to all of them. Over the years, spicy peanut noodles have become a comfort food in many Western kitchens, thanks to their simplicity and bold flavor. And if you’ve ever been hangry, tired, and desperately craving something savory-sweet-spicy? This dish gets it.
Key Ingredients (And Why They Matter)
Garnishes: Crushed peanuts for crunch, scallions for bite, cilantro for freshness, and sambal for extra spice.
Peanut Butter: The star of the show. Use creamy peanut butter for that luxurious texture. Natural works too—just stir it well.
Sriracha & Gochugaru Flakes: The heat duo. Sriracha gives it a saucy kick; gochugaru adds a smoky depth and a pop of color.
Soy Sauce + Rice Vinegar + Honey: Think of this trio as the “balance” team—salty, tangy, and sweet in perfect harmony.
Garlic & Ginger: The aromatics that bring the sauce to life. Minced fresh garlic is best, but paste will do in a pinch.
Hot Pasta Water: Thins the sauce and helps it cling to the noodles like a cozy little blanket.
Noodles of Choice: Ramen, rice noodles, soba, spaghetti—whatever you have. This recipe isn’t picky.
Veggies: I used edamame and broccolini, but you could swap in bell peppers, bok choy, spinach, or even shredded carrots.
How to Make Spicy Peanut Noodles
- Cook the noodles according to package instructions. Add edamame and broccolini in the last 2 minutes. Drain, reserving some pasta water.
- Make the sauce by whisking peanut butter, soy sauce, sriracha, honey, vinegar, garlic, and ginger in a bowl. Add hot pasta water until smooth.
- Sauté noodles in a pan with oil and toss in the sauce until glossy and evenly coated.
- Top with garnishes like peanuts, scallions, cilantro, and more chili flakes if you’re bold.
Why These Spicy Peanut Noodles Are High in Protein
Despite being totally vegetarian (and optionally vegan!), these spicy peanut noodles are secretly protein-packed. It’s one of those meals that feels indulgent but actually gives your body what it needs to stay full and satisfied.
Protein Breakdown (This recipe serves 1 generously or 2 light appetizer portions):
| Ingredient | Approximate Protein |
|---|---|
| 4 tbsp peanut butter | 18g |
| ½ cup edamame | 9g |
| 150g noodles (e.g., whole wheat spaghetti or ramen) | 8–10g |
| ½ cup broccolini | 2g |
| Garnishes (peanuts, scallions) | 2g |
| Total | ~39-41 grams (full recipe) |
Variations & Substitutions
Sweeter or Spicier: Adjust honey and sriracha to taste. Want more zing? Add lime juice or extra vinegar.
Nut-Free: Use sunflower seed butter or tahini.
Gluten-Free: Swap soy sauce for tamari or coconut aminos and use rice noodles.
Add Protein: Try tofu, tempeh, or crispy chickpeas.
More Veggies: Shredded carrots, cabbage, mushrooms, bell peppers, or spinach work great here.
Serving Suggestions
This dish is a full meal on its own, but if you want to turn it into a proper spread, I recommend serving it with my Crispy Air Fryer Tofu for even more of a protein boost and a light and refreshing smashed cucumber salad to cool things down!
And, if you’re looking for more easy noodle recipes, I have an easy recipe for cold sesame noodles and vegan yaki udon that can be made under 20 minutes each!
FAQ
Sure! Just keep the sauce and noodles separate. Reheat with a splash of water or oil to loosen it up.
I used bucatini for this recipe but therea re so many types of noodles that work well – ramen, spaghetti, rice noodles, or soba are all great. Just avoid very thin noodles—they’ll get mushy fast.
Up to 3-4 days in an airtight container.
Easy Spicy Peanut Noodles (40g Protein!)
Ingredients
Sauce:
- 1/4 c hot pasta water (add more water as needed)
- 1/4 cup peanut butter
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp honey
- 1/2 tbsp rice vinegar
- 1/2 tsp ginger paste
- 1.5 tsp minced garlic
Other:
- 1 tbsp canola oil
- 150 grams noodles of choice (I used bucatini)
- 1/2 cup frozen edamame
- 1/2 cup broccolini (or veggies of choice)
Garnish
- 1 tbsp Crushed peanuts (or to taste)
- 1 tbsp Scallions (or to taste)
- 1 tbsp Cilantro (or to taste)
- 1/4 tsp Gochugaru flakes (or to taste)
Instructions
- Cook the Noodles: Boil your noodles according to package directions. In the last 2 minutes of cooking, add the frozen edamame and chopped broccolini. Once everything is cooked, drain and reserve ¼ cup of the starchy pasta water.
- Make the Sauce: In a medium bowl, combine peanut butter, sriracha, soy sauce, honey, rice vinegar, ginger paste, and minced garlic. Slowly whisk in the reserved pasta water until the sauce is smooth and pourable. Add more water as needed.
- Heat the Oil: In a large pan or wok, heat the canola oil over medium heat.
- Toss It All Together: Add the cooked noodles and veggies to the pan. Pour in the sauce and toss everything together until the noodles are evenly coated and glossy.
- Garnish and Serve: Top with crushed peanuts, sliced scallions, fresh cilantro, a spoonful of sambal, and a sprinkle of gochugaru flakes. Eat immediately (and maybe keep a glass of water nearby if you went heavy on the spice).
Notes
- 4 tbsp peanut butter – 18g
- ½ cup edamame – 9g
- 150g noodles (e.g., whole wheat spaghetti or ramen) – 8–10g
- ½ cup broccolini – 2g
- Garnishes (peanuts, scallions) – 2g
- Total: ~39–41g protein (full recipe)
What did you think of this recipe?