15-minute Peanut-y Noodles

I'm a sucker for a good peanut sauce — or, let's be honest, anything with peanut butter — so it's no surprise that these 15-minute peanut-y noodles frequent the dinner rotation. My version stands out from others because of its distinct tangy flavour; I use rice wine vinegar and lime juice to make the whole thing pop in a very addicting way. I like serving it with a soft-boiled egg (because those are always in the fridge!) but feel free to swap it for the protein of your choice.

Equipment

Here's everything you need to make peanut-sesame noodles at home: 

• medium pot
• chef's knife
• cutting board
• strainer
• small bowl

You can find the full instructions and ingredients below!

Cooking Tips

1.  Make the perfect jammy egg. Fill a small 2 qt pan with water and bring to a rolling boil. Take 2 eggs directly from the fridge and drop them into the water. Keep the water at a gentle boil for 7 minutes. Once cooked, drain the hot water and immediately fill the pot back up with cold water from the tap. Crack the bottom of each egg on the bottom of the pot and let it sit for 30 seconds (or up to 2 minutes) before peeling — the cold water will seep through the cracks, and naturally release the shell, for a smooth and easy peel.
2. Choose your garnish. I like serving my peanut noodles with green onion, finger peppers, sesame seeds and chilli crisp. But use whatever you have on-hand! Not only is this a quick dinner option, it's also great for cleaning out the fridge at the end of the week.
3. Use smooth peanut butter, ideally at room temperature. This will make it easier to mix into the sauce. In a pinch, just microwave the peanut butter for a few seconds to help release the oils, this will make it thinner and easier to mix. 

15-Minute Peanut-y Noodles

A quick weeknight fix, for when there's not much in the fridge!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 400 g low mein or udon noodles
• 1 cup smooth peanut butter
• ½ cup soy sauce
• 4 tablespoon maple syrup
• 2 tablespoon rice wine vinegar
• 1 lime
• 2 teaspoon sesame oil
• salt I'm using Diamond Crystal Kosher
• optional garnish: jammy egg green onions, finger peppers, sesame seeds and chili oil

Method

 

1. Bring a large pot of water to boil.
2. While you wait, make your sauce by combining 1 cup peanut butter, 1 cup soy sauce, 4 tablespoon maple syrup, 2 tablespoon rice wine vinegar, the juice of one lime and 2 teaspoon sesame oil in a small bowl. Whisk until combined.* Taste and adjust to taste.
3. When the water boils, add your noodles and cook following package instructions. While that cooks, prep your toppings. I love using a jammy egg, sliced green onions, sliced finger peppers, sesame seeds and chilli crisp.
4. When the noodles are cooked, reserve ½ cup noodle water and drain the rest. Put the noodles back into the pot and add your sauce. Turn the burner to low and mix noodles until the sauce is smooth and slightly thick. It should be saucy but not runny. Use the noodle water to help loosen the sauce, if needed.
5. Serve the noodles with toppings of your choice and enjoy!

Notes

If your peanut butter is stiff or cold (or both!) microwave it for a few seconds to help release the oils, becoming thinner and easier to mix. But don't stress too much, it will even out when you add it to the noodles.