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.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 5

Course: Main Course

Cuisine: Asian

Calories: 774

Ingredients Method Notes

Ingredients

For the Noodles

400 g dried udon noodles or thick wheat noodles
5 ml sesame oil for tossing

For the Spicy Peanut Sauce

180 g natural peanut butter smooth
60 ml soy sauce
45 ml rice vinegar
25 ml sesame oil
25 g light brown sugar
20 g fresh ginger peeled and grated
20 g garlic 4 cloves, minced
8 g Thai bird's eye chilies 2-3, finely chopped
15 g Sichuan peppercorns toasted and ground
60 ml hot water

For the Vegetables and Toppings

200 g red bell pepper julienned
120 g carrots julienned
100 g edamame shelled and cooked
150 g cucumber julienned
60 g roasted peanuts roughly chopped
40 g fresh cilantro chopped
60 g green onions 4 stalks, thinly sliced
15 ml chili oil
10 g black sesame seeds
1 lime cut into wedges

Method

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

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.

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.