These creamy peanut butter spicy noodles are packed with flavor in a soft rich sauce, tasting like absolute perfection. These are vegan, gluten-free, dairy-free, and are done in under 30 minutes!
Why you will love this recipe
- Easy and ready in under 30 minutes
- High in protein from the peanut butter
- Vegan, gluten-free, and dairy-free
- Perfect for a quick lunch or dinner!
Ingredients you’ll need
- Glass noodles – you can also use rice noodles, ramen noodles, or spaghetti
- Garlic – for this recipe you will need fresh garlic
- Green onions – use fresh for balancing the peanut butter flavor
- Peanut butter – use any type of peanut butter you like. Creamy and soft works best for a creamier and softer texture. If you need to substitute, you can use any nut butter
- Soy sauce – to make this recipe gluten-free, I used this gluten-free soy sauce
- Maple syrup – for balancing the peanut butter flavor. For a non-vegan option, you can use honey or brown sugar
- Olive oil – I like to use extra-virgin olive oil, but you can substitute for any oil you like
- Sesame oil – for flavor and a twist
- Sriracha and chili flakes – I use sriracha and chili flakes for flavor and spice. If you don’t like spicy food, you can leave this ingredient out
How to make creamy peanut butter spicy noodles
First, cook your noodles in boiling water, according to package directions. Then, in a bowl, mix the peanut butter, gluten-free soy sauce, sesame oil, maple syrup, sriracha, chili flakes, and water (if needed).
In a medium-sized pan or pot, add the olive oil, and sauté the garlic. Then add the noodles and the peanut sauce, and mix together. If the sauce is too thick, add a splash of water.
Serve hot. Top it off with crushed peanuts, extra green onions, and sesame seeds.
Make a creamier sauce if the peanut butter you’re using is too thick – just add a splash of water to thin the sauce.
Swap peanut butter if for whatever reason you don’t like it. Substitute it for any nut butter instead.
Add your favorite vegetables, I like to add sautéed broccoli, carrots, spinach or bok choy… sauté them together with the garlic and keep going from there.
Remove the sriracha and chili flakes if you don’t like spicy food.
How to store creamy peanut butter spicy noodles
Store any leftover creamy peanut butter spicy noodles in an air-tight container in the fridge for up to two days. Reheat on the stovetop in a pan or in the microwave. If the noodles are too dry, add a bit of water to help loosen them.
Make sure to tag me @cravebysaldemar on Instagram if you make these creamy peanut butter spicy noodles. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
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Creamy Peanut Butter Spicy Noodles
- Total Time: 25 minutes
- Yield: 2 servings 1x
These creamy peanut butter noodles are packed with flavor in a creamy and soft rich sauce. These are vegan, gluten and dairy-free, and make for a perfect lunch or dinner!
For the peanut sauce
- 4 tbsp peanut butter
- 2 tbsp gluten-free soy sauce (can substitute for regular or less-sodium soy sauce)
- 3 tsp sesame oil
- 3 tsp maple syrup
- 1 tsp sriracha
- 1 tsp chili flakes
- 2 tbsp water (if needed)
For the noodles
- 1/2 pack or 125 g glass noodles
- 1 tbsp olive oil
- 3 garlic cloves, minced
- Green onions
- Crushed peanuts
- Sesame seeds
- Bring a pot of water to boil, cook your noodles according to package directions.
- In a bowl, mix the sauce ingredients.
- In a medium-sized pan or pot, add the olive oil and sauté the garlic. Then, add the noodles and the peanut sauce. Mix together. If the sauce is too thick, add a splash of water.
- Serve hot. Top it off with some crushed peanuts, green onions, and sesame seeds.
To get creamy peanut butter noodles use a creamy peanut butter. The creamier the peanut butter you use, the better.
Add sautéed vegetables if you’d like. Just add them together with the garlic and keep going from there.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Thank you, :)!