Spicy Peanut Butter Noodles
These Spicy Peanut Butter Noodles combine thick udon noodles with a creamy, fiery peanut sauce infused with Sichuan peppercorns for an addictive numbing heat. Tossed with crisp vegetables and topped with crushed peanuts and fresh herbs, this bold Asian-inspired dish delivers restaurant-quality flavor in under 30 minutes. Perfect served warm or at room temperature, these noodles actually taste better after the flavors meld, making them ideal for meal prep.
Prep Time : 15 min
Cook Time : 12 min
Servings : 5
15 min
12 min
5
Ingredients
For the Noodles
• 400g dried udon noodles or thick wheat noodles
• 5ml sesame oil (for tossing)
For the Spicy Peanut Sauce
• 180g natural peanut butter (smooth)
• 60ml soy sauce — this one on Amazon
• 45ml rice vinegar
• 25ml sesame oil — this one on Amazon
• 25g light brown sugar
• 20g fresh ginger, peeled and grated
• 20g garlic (4 cloves), minced
• 8g Thai bird’s eye chilies (2-3), finely chopped
• 15g Sichuan peppercorns, toasted and ground — this one on Amazon
• 60ml hot water
For the Vegetables and Toppings
• 200g red bell pepper, julienned
• 120g carrots, julienned
• 100g edamame, shelled and cooked
• 150g cucumber, julienned
• 60g roasted peanuts, roughly chopped
• 40g fresh cilantro, chopped
• 60g green onions (4 stalks), thinly sliced
• 15ml chili oil — this one on Amazon
• 10g black sesame seeds
• 1 lime, cut into wedges
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Directions
- Cook the Noodles
Bring a large pot of water to a rolling boil. Cook 400g udon noodles according to package directions until just tender, typically 8-10 minutes. Drain, rinse under cold water to stop cooking, and shake off excess water. Toss with 5ml sesame oil to prevent sticking and set aside. - Make the Spicy Peanut Sauce
Using a sharp knife, cut each whole wing at the joint to divide it cleanly into drums and flats. Discard wing tips or save them for stock. - Stir-Fry the Vegetables
Heat a large wok or deep skillet over medium-high heat. Add 200g julienned bell pepper and 120g julienned carrots, stir-frying for 2-3 minutes until just beginning to soften but still crisp. Add 100g edamame and cook for another minute to heat through. - Combine Noodles and Sauce
Reduce heat to medium-low. Add the cooled noodles to the wok along with the peanut sauce. Using tongs, toss everything together for 2-3 minutes until the noodles are evenly coated and heated through. The sauce should cling to every strand. If the sauce seems too thick, add water 1 tablespoon at a time. - Add Fresh Elements
Remove from heat and add 150g julienned cucumber, half of the 60g chopped peanuts, half of the 40g cilantro, and half of the 60g green onions. Toss gently to combine, keeping the cucumber crisp. - Serve and Garnish
Divide the noodles among four bowls. Top each serving with remaining peanuts, cilantro, and green onions. Drizzle with 15ml chili oil, sprinkle with 10g black sesame seeds, and serve with lime wedges on the side for squeezing.
*Notes :
- The Sichuan peppercorns provide a unique numbing spice that distinguishes this from standard peanut noodles. Toast them in a dry pan for 2-3 minutes until fragrant before grinding. If unavailable, substitute with 5g of red pepper flakes for heat without the numbing sensation.
- This dish is best served at room temperature or slightly warm rather than piping hot, which allows the complex flavors to fully develop. It makes excellent meal prep and actually improves after sitting for a few hours as the noodles absorb the sauce.
- For a protein boost, add 300g cooked shredded chicken, sliced tofu, or shrimp to the noodles. The sauce is also versatile enough to work with rice noodles, soba, or even spaghetti if udon is unavailable.
Nutrition Facts
( per serving )
Calories
~774 kcal
Protein
28 g
Fat
38 g
Carbs
84 g
Calories
~774 kcal
Protein
28 g
Fat
38 g
Carbs
84 g
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Spicy Peanut Butter Noodles
Ingredients
Method
- Bring a large pot of water to a rolling boil. Cook 400g udon noodles according to package directions until just tender, typically 8-10 minutes. Drain, rinse under cold water to stop cooking, and shake off excess water. Toss with 5ml sesame oil to prevent sticking and set aside.
- While the noodles cook, prepare the sauce in a medium bowl. Whisk together 180g peanut butter, 60ml soy sauce, 45ml rice vinegar, 25ml sesame oil, 25g brown sugar, 20g grated ginger, 20g minced garlic, 8g chopped chilies, and 15g ground Sichuan peppercorns. Gradually add 60ml hot water while whisking until the sauce reaches a smooth, pourable consistency. Taste and adjust heat level by adding more chilies if desired.
- Heat a large wok or deep skillet over medium-high heat. Add 200g julienned bell pepper and 120g julienned carrots, stir-frying for 2-3 minutes until just beginning to soften but still crisp. Add 100g edamame and cook for another minute to heat through.
- Reduce heat to medium-low. Add the cooled noodles to the wok along with the peanut sauce. Using tongs, toss everything together for 2-3 minutes until the noodles are evenly coated and heated through. The sauce should cling to every strand. If the sauce seems too thick, add water 1 tablespoon at a time.
- Remove from heat and add 150g julienned cucumber, half of the 60g chopped peanuts, half of the 40g cilantro, and half of the 60g green onions. Toss gently to combine, keeping the cucumber crisp.
- Divide the noodles among four bowls. Top each serving with remaining peanuts, cilantro, and green onions. Drizzle with 15ml chili oil, sprinkle with 10g black sesame seeds, and serve with lime wedges on the side for squeezing.