5-Minute Creamy Peanut Noodles

These 5-minute creamy peanut noodles are quick, satisfying, and full of bold flavor. I love how the silky peanut sauce coats the tender noodles, making it the perfect meal when I need something fast but still delicious.

Why You’ll Love This Recipe

I like this recipe because it comes together in just a few minutes with pantry staples. The peanut butter and miso create a creamy, umami-rich sauce, while lime juice and chili crisp add brightness and heat. It’s easy to adapt to my taste, and it always feels like a takeout-style treat I can make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 oz. rice noodles (I recommend the kind that cook in a few minutes when soaked in boiling water like these or these)
2 tablespoons peanut butter or tahini for nut-free
1 tablespoon white miso paste
1 tablespoon tamari or soy sauce
½ teaspoon chili crisp, or more to taste
Juice of 1 lime or 1 tablespoon rice vinegar
Hot water, to get sauce to the right consistency
Chili crisp, sesame seeds, + green onions, to garnish

Directions

1. I place the rice noodles in a bowl and cover them with boiling water. I let them soak for 3–4 minutes until tender, then drain.
2. While the noodles soak, I whisk together the peanut butter, miso paste, tamari, chili crisp, and lime juice in a bowl.
3. I add a splash of hot water and whisk until the sauce is smooth and creamy, adjusting the consistency to my liking.
4. I toss the drained noodles in the sauce until well coated.
5. I top with extra chili crisp, sesame seeds, and sliced green onions before serving.

Servings and Timing

This recipe makes 1 serving. It takes just 5 minutes total—perfect for a quick lunch, snack, or light dinner.

Variations

Sometimes I add steamed broccoli, edamame, or shredded carrots for extra veggies. I also like swapping peanut butter for almond butter when I want a different nutty flavor. For more protein, I top the noodles with crispy tofu or tempeh.

Storage/Reheating

I prefer eating these noodles fresh, but I can store leftovers in the fridge for up to 1 day. I reheat gently with a splash of hot water to loosen the sauce.

FAQs

Can I use another type of noodle?

Yes, I can use soba noodles, udon, or even spaghetti.

Do I have to use peanut butter?

No, tahini or almond butter works great for a nut-free or different flavor option.

How do I make the sauce spicier?

I simply add more chili crisp or a dash of sriracha.

Can I make this gluten-free?

Yes, I use gluten-free tamari instead of soy sauce.

What can I use instead of miso paste?

I can use extra tamari and a small spoonful of tahini for a similar umami effect.

Can I prepare the sauce ahead of time?

Yes, I make the sauce and store it in the fridge for up to 3 days, then toss with hot noodles when ready.

Can I serve this cold?

Yes, these noodles are delicious chilled, almost like a sesame noodle salad.

What vegetables go well with this?

I like shredded cabbage, cucumber, carrots, or blanched broccoli.

Can I double the recipe?

Yes, I easily scale up the sauce and noodles to make more servings.

Is this dish vegan?

Yes, as written it’s completely vegan.

Conclusion

These 5-minute creamy peanut noodles are the perfect quick meal when I want something flavorful and satisfying without spending much time in the kitchen. I love how versatile they are, and with a few simple toppings, they always feel like a complete dish.

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