Spicy peanut noodles are one of the fastest meals you can throw together while also maintaining that feeling of something special at dinner. Crunchy snap peas add a wonderful textural component and a pop of color.
Spicy, saucy noodles are some of my all-time favorite meals. If I was only cooking for myself, I could eat something like this most nights of the week. The luscious peanut sauce perfectly coats the noodles. Crunchy snap peas add just the pop of color and texture this needs to be an actual meal. Once you realize how fast it comes together, it will quickly become a go-to pantry recipe!
Here’s what you need to make it:
Ingredients
- dry ramen noodles (such as Ocean’s Halo)
- creamy salted peanut butter (natural)
- soy sauce
- rice vinegar
- chili crunch (affiliate link)
- fresh ginger
- brown sugar
- snap peas
- cilantro, crushed peanuts & more chili crunch for topping
The combination of the peanut butter with salty soy sauce, spicy chili crunch, acidic rice vinegar and the sweetness from brown sugar is *chef’s kiss* perfection. Cilantro really freshens everything up nicely but isn’t totally necessary if you don’t have it on hand.
How to Avoid Sticky Peanut Noodles
We’ve all been there! If you love peanut noodles, then surely you’ve encountered a sticky, clumpy mess at some point. When working with peanut butter and something starchy like ramen, there’s a few key steps you want to follow to prevent this from happening.
- Cook the noodles per package directions. Ramen noodles typically aren’t just “boil until tender”. Over-cooking them can lead to a mushy, sticky ball of starch.
- Add pasta water to your sauce, and more than you think. The sauce will thicken as it sits, so don’t worry if it looks a little thin at first.
- Move the noodles into the sauce immediately after cooking/straining. As with any pasta dish, letting the noodles hang out in a strainer for too long leads to sticking.
I recommend serving peanut noodles immediately because as the peanut butter solidifies, the noodles will naturally start to clump together. The taste will still be there, but they won’t present well. If you do eat these as leftovers, I recommend serving cold.
FAQs and Substitutions
Yes! I love swapping in tahini for the peanut butter.
Yes. I do prefer it with that small amount of sweetness to balance out the richness of the peanut butter and the heat from the chili crunch. You can always taste the sauce as you go and make adjustments before adding the noodles.
I recommend a chile sauce like sriracha or sambal in place of the chili crunch if you need to substitute. Start with one tablespoon, taste and adjust as needed.
This is a fast and easy recipe that I know I can basically always make. If veggies are sparse, you can sub wilted spinach, roasted broccoli or even grated carrots for the peas. If you don’t have ramen, try another pasta like soba or even spaghetti.
Stick to the basic method and you’ll be successful with this one.
More Savory Peanut Butter Recipes:
PrintSpicy Peanut Noodles
Spicy peanut noodles are one of the fastest meals you can throw together while also maintaining that feeling of something special at dinner. Crunchy snap peas add a wonderful textural component and a pop of color.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Mains, Entreés
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 ounces dry ramen noodles
- 1/2 cup creamy peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili crunch
- 1” knob fresh ginger, grated
- 1–2 tablespoons brown sugar
- 2 cups snap peas, trimmed and sliced thin on a bias
- cilantro, crushed peanuts, more chili crunch for topping
Instructions
- Cook noodles per package directions, reserving some of the pasta water for the sauce when you strain (you’ll probably need ~1/2 cup).
- To a large bowl, add peanut butter through brown sugar and whisk. Add a big splash of the reserved pasta water and whisk again until smooth. Keep adding/whisking until it’s nice and smooth and pourable.
- Toss the noodles with the sauce. Portion into individual bowls. Top with snap peas, cilantro, peanuts, and more chili crunch. Best served immediately.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- These noodles are best served immediately. If you do have leftovers, I recommend eating cold.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 475 calories
- Fat: 21 grams
- Carbohydrates: 56 grams
- Fiber: 5 grams
- Protein: 17 grams
Photos by Kaleigh McMordie
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Jess says
So quick to make and tasty. I especially liked the chili crunch in this one, but added it at the end. The snap peas gave this a fresh crunch too!
Leanne says
Glad you liked these Jess! Thank you!
Shelby says
This is a quick, tasty meal that comes together so easily. Lots of texture and flavor that make me want to add this in the weekday meal lineup!
Leanne says
Right up your alley! Especially with that chili crunch add.
Lani says
So good! I waited to put the chili crunch on until everyone was served (my husband likes lots of spice and the kiddos don’t like any) and it was perfect. This one we will be making often because my kids actually ate it! And it was an easy and quick recipe to make.