Stir Fried Peanut Sauce Noodles

These stir fried peanut sauce noodles are rich, savory, and packed with bold flavor. I toss noodles in a creamy, slightly spicy peanut sauce, stir-fry them with fresh vegetables, and finish everything with a hint of lime and crunchy peanuts. It’s quick, comforting, and absolutely crave-worthy.

Why You’ll Love This Recipe

I love how fast this recipe comes together — perfect for when I want something delicious but don’t have time for anything complicated. The sauce is smooth and nutty with just the right balance of sweet, salty, and spicy. It’s a great way to use up leftover veggies, and it’s satisfying enough to stand alone as a meatless meal or as a base for added protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Noodles (rice noodles, ramen, or spaghetti all work)

• Peanut butter (smooth and unsweetened)

• Soy sauce

• Sesame oil

• Rice vinegar or lime juice

• Garlic, minced

• Ginger, grated (optional)

• Honey or maple syrup

• Chili flakes or sriracha (for heat)

• Mixed vegetables (like bell pepper, carrots, broccoli, snap peas)

• Green onions, chopped

• Crushed peanuts (for topping)

• Fresh cilantro or lime wedges (optional)

Directions

1. I cook the noodles according to package instructions, then drain and rinse under cool water to stop the cooking.

2. In a bowl, I whisk together peanut butter, soy sauce, sesame oil, vinegar or lime juice, garlic, ginger, sweetener, and chili flakes or sriracha until smooth. I add a splash of warm water if it’s too thick.

3. In a large skillet or wok, I heat a bit of oil over medium heat and stir-fry the vegetables until just tender but still crisp.

4. I add the cooked noodles to the pan and pour the sauce over everything.

5. I toss everything together until the noodles are well coated and heated through.

6. I serve immediately, topped with green onions, crushed peanuts, and a squeeze of lime.

Servings and timing

This recipe serves 2–3 people and takes about 20 minutes total — 10 minutes to prep and 10 minutes to cook.

Variations

• I sometimes add tofu, shrimp, or shredded chicken for extra protein.

• For a gluten-free version, I use tamari instead of soy sauce and rice noodles.

• I’ve swapped out the veggies based on what I have — cabbage, spinach, and mushrooms all work great.

• If I want extra sauce, I double the peanut sauce recipe and save some for later.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water to loosen the sauce and warm it in the microwave or in a skillet over low heat. I don’t recommend freezing it, as the sauce texture changes.

FAQs

What kind of noodles work best?

I’ve used rice noodles, lo mein, ramen, and even spaghetti — anything that holds onto sauce works well.

Can I make the sauce ahead of time?

Yes, I often make the peanut sauce in advance and keep it in the fridge for up to 5 days. I just give it a good stir before using.

Is this dish spicy?

It can be. I control the heat by adjusting the amount of chili flakes or sriracha I add to the sauce.

Can I use crunchy peanut butter?

I’ve tried it, and it works fine! It adds a bit of texture, but I sometimes blend it for a smoother finish.

How can I make it more filling?

I like adding protein (tofu, chicken, beef, shrimp) or tossing in a handful of edamame or peanuts for extra crunch and fullness.

Conclusion

Stir fried peanut sauce noodles are a go-to in my kitchen when I need something fast, flavorful, and deeply satisfying. I love how flexible the recipe is — I can mix and match ingredients based on what I have, and it always turns out delicious. It’s comfort food with a punch of flavor.

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