Sticky Peanut Butter Noodles (Printable version)
Tender noodles tossed in a velvety peanut butter sauce with hints of garlic, ginger, and sesame. Ready in 20 minutes.
# What You'll Need:
→ Noodles
01 - 10.5 oz dried wheat noodles or spaghetti
02 - 1 tbsp sesame oil
→ Peanut Sauce
03 - 6 tbsp creamy peanut butter
04 - 3 tbsp soy sauce (low sodium recommended)
05 - 2 tbsp rice vinegar
06 - 2 tbsp honey or maple syrup
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp sriracha or chili garlic sauce (adjust to taste)
09 - 2 cloves garlic, finely minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 cup warm water
→ Toppings & Garnish
12 - 2 spring onions, thinly sliced
13 - 2 tbsp roasted peanuts, roughly chopped
14 - 1 tbsp toasted sesame seeds
15 - Fresh coriander (cilantro), chopped (optional)
16 - Lime wedges (optional)
# How to Prepare:
01 - Cook noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with 1 tbsp sesame oil to prevent sticking. Set aside.
02 - Whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, sriracha, garlic, and ginger in a medium bowl. Gradually whisk in warm water until sauce is smooth and creamy.
03 - Place cooked noodles in a large mixing bowl. Pour peanut sauce over noodles and toss thoroughly until evenly coated and sticky.
04 - Divide noodles among serving bowls. Top with spring onions, roasted peanuts, sesame seeds, and coriander if using. Serve with lime wedges on the side.
# Expert advice:
01 -
- The sauce clings to every strand like edible comfort, turning plain noodles into a rich, glossy bowl of happiness that feels extravagant despite requiring zero fancy techniques
- Everything comes together in the time it takes to boil water, making it my go-to when I want something deeply satisfying but refuse to spend hours cooking
02 -
- The sauce will look ridiculously thick at first, almost like peanut butter from the jar, but keep whisking in that warm water and it will transform into something pourable
- Hot noodles absorb sauce better than cold ones, so have your sauce ready to go the moment you drain the pasta
03 -
- Reserve about half a cup of the pasta cooking water before draining, because sometimes the sauce needs that extra starchy liquid to cling perfectly
- Toast your sesame seeds and peanuts in a dry pan for two minutes before garnishing, because that extra warmth and crunch transforms the final dish