Easiest Creamy Peanut Noodles

Name: Easiest Creamy Peanut Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon chili crisp; ⅓ cup white and green parts thinly chopped (plus more green part to serve); 2 medium cloves of garlic, grated; 1 tablespoon dark soy sauce; 1 tablespoon maple syrup; 2 tablespoons mirin (optional); ¼ cup peanut butter (ideally with no sugar or salt added); 14 ounces fresh or frozen udon noodles; ½ cup udon cooking water; 1 tablespoon toasted sesame oil; cilantro; toasted sesame seeds

Savory, spicy, slightly sweet, and super creamy, these Peanut Noodles are ideal for busy weeknight dinners. Plant-based, made in 15 minutes with pantry ingredients, they are the most satisfying dish after a long day of work, or whenever you need a comforting meal.

Table of Contents

Why you should try this recipe

Quick – made in 15 minutes from start to finish.
Easy to make – no complicated cooking techniques: just combine the ingredients for the sauce, cook the noodles, and stir everything together. That’s it! Include it in your meal rotation along with the equally easy Cheese Tortellini With Spinach And Creamy Wine Sauce or Pici All’Aglione.
Vegan – this recipe is fully plant-based and will be a winner for vegans and non-vegans alike. Check out my vegan recipe collection for more inspiration!

fresh udon noodles, chili crisp, soy sauce, maple syrup, peanut butter, toasted sesame oil, mirin, garlic cloves, green onion on a wooden table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Udon noodles – fresh or frozen. You can also use dry udon (see instructions in the FAQ section).
Peanut butter – smooth or crunchy, depending on preferences. I recommend choosing salt- and sugar-free peanut butter (made of 100% peanuts). I used this one.
Chili crisp – is a savory and spicy Chinese condiment composed of chili peppers, oil, and various spices (and sometimes nuts and seeds), creating a textured, crunchy mixture. Alternatively, your favorite chili oil will work too.
Garlic – flavors the sauce and cuts through the creaminess of the peanut butter.
Spring onion – adds a slight sweetness and pepperiness to the dish.
Soy sauce – I used dark soy sauce for depth of flavor and umami.
Maple syrup – brings a caramel-like sweetness to the sauce.
Mirin (optional) – a Japanese rice wine (similar to sake but with a lower alcohol content and higher sugar content). It elevates the sauce with some tang and umami.
Toasted sesame oil – adds a touch of smokiness and earthiness to the dish.

To serve:

Cilantro – brings freshness and citrusy notes to the dish.
Toasted sesame seeds – for an extra crunch.

Alternatives & Substitutions

Udon noodles can be substituted with any long-shaped pasta (Taiwanese sliced noodles, Pad Thai noodles, spaghetti etc).
Allergic to peanuts? Replace peanut butter with almond butter!
Chili crisp can be replaced by your favorite chili oil (adjust the quantity depending on the heat!)
You can replace maple syrup with the sweetener of your choice: agave syrup, brown sugar, or granulated sugar.

How to make Peanut Noodles?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Bring a large pot of unsalted water to a boil.

Meanwhile, make the peanut sauce.

In a skillet or wok, heat the chili crisp over medium-low heat.
Add the white part of the green onion, and cook for 2 minutes, or until soft and translucent.
Add the grated garlic and cook until fragrant but not golden, about 1 minute.

Pour in the soy sauce, maple syrup, mirin, and peanut butter.
Give the sauce a good mix and simmer over very low heat for one minute.

Assemble the dish.

Cook the udon al dente (usually one or two minutes less than what is written on the package instructions).

Note: I recommend using kitchen tongs to help loosen the noodles by swooshing them around.

Transfer the noodles directly to the sauce, along with ½ cup of cooking water and toasted sesame oil. Stir to coat the noodles.
Cook for 1 minute, until the sauce is glossy and the noodles start to absorb the sauce

Immediately serve the peanut noodles in shallow bowls. Top with green onion, toasted sesame seeds, and optional cilantro.
Serve with a glass of Riesling and enjoy!

creamy peanut noodles in a grey bowl with chopsticks

Nim Keys – Useful Tips

Heat 🔥 – I recommend tasting the spiciness of your chili crisp (as it varies from brand to brand). Adjust the quantity of chili crisp according to your taste.
Kitchen tongs are a useful tool fo this recipe. They help loosen the noodles by swooshing them around in the pot and make it easy to transfer the cooked noodles to the sauce.
Do not overcook the noodles. I recommend cooking the udon noodles al dente to finish cooking the noodles in the sauce. This way, the udon will start absorbing the sauce, making the dish rich and flavorful.
Adjust the consistency of the sauce by adding more or less cooking water.
Mirin adds complexity and a nice tang to the sauce. Even though it is optional, I recommend getting your hands on it if you can. It makes a difference!

two black bowls of creamy peanut noodles with a hand using chopsticks

Wine Pairing for Peanut Noodles🍷

RIESLING

Look for an off-dry Riesling (which means slightly sweet). Its sweetness will help to offset the spiciness of the chili crisp, while its light body brings freshness and cuts through the creaminess of peanut butter.

Note: The level of sweetness does not always appear on the label. Don’t hesitate to ask the wine adviser for an off-dry Riesling if you are unsure about the sweetness level!

WINE APPELLATION SUGGESTIONS

Off-dry Riesling from Mosel*(Germany)
Off-dry Riesling from Alsace (France)
Off-dry Riesling from the Clare Valley (Australia)

*Look for Kabinett (off-dry in German) on the label.

close-up of a bowl of peanut noodles topped with green onion, cilantro and sesame seeds

Recipe FAQs

Can I use dried udon noodles?

Yes! For 2 servings, I recommend using 6 ounces (170g) of dried udon. Cook them al dente according to the package instructions and follow the recipe as written.

I don’t have chili crisp or chili oil in my pantry, what is the substitute?

You can replace the chili crisp with 1 tablespoon of neutral vegetable oil (such as sunflower, avocado, or grapeseed oil) and ½ tablespoon of gochugaru (Korean coarse chili powder).

Can I make this recipe gluten-free?

Absolutely! This recipe is versatile and can accommodate a wide variety of noodles. Use rice noodles or soba noodles (make sure they are 100% made of buckwheat as some soba noodles also contain wheat).