Spicy Peanut Noodles

These spicy peanut noodles are your new weeknight go-to. Super easy to make, ready in 15 minutes and loaded with a garlicky peanut flavor. Totally customizable and seriously addictive.

Try my super fast recipe for Bulgogi ground beef noodles or Marry Me tortellini next!

Why you’ll love these spicy peanut butter noodles

Let me walk you through this easy recipe with my step-by-step video, or follow along on YouTube!

Short on time? These spicy peanut noodles are your weeknight savior. They come together fast, are made with simple pantry ingredients and taste absolutely incredible.

The noodles are drenched in a creamy (no cream added!), spicy peanut butter sauce that clings to every bite. There’s heat, there’s umami, a touch of sweetness, and that crave-worthy peanut flavor you love.

The best part? This recipe is super flexible. Use whatever noodles or pasta you’ve got on hand, adjust the spice level to your taste, and toss in any veggies or protein you like. It’s one of those dishes that takes almost no effort.

Variations and substitutions

These spicy peanut noodles are super flexible, so make them your own!

• Add veggies: Toss in what you’ve got! Steamed broccoli, spinach, shredded carrots, bell peppers, snap peas or edamame all work great.
• Add protein: Make it more filling with cooked chicken, shrimp, tofu or ground meat. Stir it in or serve on the side.
• Top it off: Finish with chopped peanuts, sesame seeds or scallions for extra crunch and flavor.
• Herbs: Not into cilantro? Try fresh basil for a different twist.
• Spice swaps: No gochujang? Use sriracha, sambal oelek or chili garlic sauce instead. Whatever spice you’ve got on hand will work just fine.

🔥 Pro Tip

Don’t forget to reserve plenty of that starchy cooking water! It’s the secret to getting a silky, clingy sauce that coats every noodle perfectly. Just add a splash at a time until it’s glossy and irresistible.

Ingredients

• Noodles
• Garlic
• Ginger
• Chunky peanut butter
• Gochujang
• Low sodium soy sauce
• Rice vinegar
• Brown sugar
• Cilantro

📌 FAQ

What kind of noodles work best?

Udon, ramen, rice noodles, linguine or spaghetti will all do the trick. Go with what you have!

Is it spicy?

It has a little kick from gochujang, but you control the heat! Use less for a milder version or more for extra fire.

Can I make this ahead of time?

Absolutely! You can boil the noodles ahead (just don’t forget to reserve lots of that starchy cooking water) and prep the sauce up to 2 days in advance. Store both separately in the fridge. When you’re ready to eat, just reheat the sauce gently, toss in the noodles with a generous splash of that reserved water, and dinner’s done in minutes.

Can I make it gluten-free?

Definitely! Just use tamari or a gluten-free soy sauce instead of regular soy sauce. Pair it with gluten-free noodles like rice noodles, soba (check the label, some have wheat) or your favorite GF pasta. Also, make sure your gochujang is certified gluten-free, as some brands may contain wheat.

Storage tips

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may thicken as they sit, so when reheating, add a splash of hot water to loosen the sauce and bring back that creamy texture.
• Freezer: This dish isn’t ideal for freezing, the sauce can separate and the noodles may turn mushy. But if you do freeze it, store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat gently with a bit of water stirred in.