Meet your new favourite lazy-but-luxe dinner: Garlic Peanut Noodles.

These noodles are wealthy, slurpable, and bursting with taste because of a scorching garlic-soy-peanut sauce that’ll make your kitchen scent like heaven. 

Assume: chewy, bouncy noodles tangled in a creamy, savory peanut sauce that’s completely wealthy with out being heavy (even Max, a lifelong peanut butter skeptic, devours these). A bathe of scallions, crunchy peanuts, crisp veggies, and a spicy kiss of chili crisp takes them excessive.

They’re impressed by Chinese language-style peanut noodles, however with a bit of Rainbow Plant Life aptitude: a bit of indulgent, tremendous customizable, and simple to make in lower than half-hour.  

Desk of Contents:
1. Why you’ll love this recipe
2. Ingredient notes
3. Step-by-step directions
4. Suggestions for making this recipe
5. Incessantly Requested Questions
6. Recipe card with notes

Why you’ll love this recipe 

Peanut Noodles, Upgraded

Positive, TikTok is filled with peanut noodle recipes, however these? These are on one other stage. We’re speaking scorching scorching garlic oil paired with soy sauce, rice vinegar, white pepper, and a kiss of brown sugar to wake every little thing up. 

When blended with creamy peanut butter, it transforms right into a wealthy, nutty, and deeply flavorful sauce that completely coats the noodles.​

Fast and Satisfying

Want a scrumptious meal on a busy weeknight? This recipe comes collectively in lower than half-hour utilizing largely pantry staples. It’s a perfect answer for these evenings when the fridge is sort of empty, however you’re craving one thing hearty and satisfying.​

Indulgent But Balanced

These noodles are the epitome of consolation meals—creamy, savory, and totally indulgent. But, they provide an excellent dose of plant-based protein from the peanut butter and peanuts (19g per serving).

For an additional protein enhance, fold in some edamame or baked tofu, as listed within the recipe card for a meal that feels decadent however nonetheless retains you nourished.

Ingredient notes 

Noodles 

As talked about, this dish is tremendous customizable. I really like utilizing contemporary or shelf-stable udon noodles like these, however once I don’t have these readily available, dried udon noodles work simply as effectively (affiliate hyperlinks).

Actually, virtually any noodle will do—contemporary or dried—so long as it’s not too skinny (tremendous skinny noodles are inclined to get a bit of overwhelmed by the wealthy sauce). Can’t discover any noodles? Even linguine will work! 

You should buy contemporary, frozen, and shelf-stable udon noodles at East Asian markets (or shelf-stable on-line). When you’ve got a Dealer Joe’s close to you, their “Thai Wheat Noodles” are an excellent possibility. 

Remember to examine the Suggestions part beneath to get the fitting amount of noodles based mostly on the sort you’re utilizing. 

And should you’re gluten-free, hop all the way down to the FAQ part for some simple swaps!

Peanut butter (and peanuts) 

In fact we want peanuts for peanut noodles! This recipe makes use of creamy peanut butter for that luscious, silky sauce, plus a handful of chopped roasted peanuts stirred in on the finish for texture and crunch.

Buying ideas:

• Persist with creamy peanut butter (chunky doesn’t fairly work right here).
• Go for a pure model with no added sugar. Added salt is okay although.
• For the chopped peanuts, each salted and unsalted work. Salted provides you with a bit of further oomph, however both one is nice.

Garlic 

This recipe leans on one in every of my favourite strategies from Chinese language cooking: scorching oil infusion.

Principally, you warmth up oil till highly regarded, then pour it on high of aromatics, like minced garlic or chilies. It’s the cornerstone of many Chinese language condiments like chili oil and scallion oil, in addition to a few of my favourite recipes, like my Chili Garlic Noodles and Napa Cabbage Salad. 

Right here, a small quantity of super-hot oil is poured over uncooked garlic. The outcome?

• The garlic loses its uncooked chew however retains its punchy garlic taste.
• The oil pulls out garlic’s fat-soluble compounds for much more depth of taste.
• The oil turns into infused with garlicky goodness, which matches straight into the peanut sauce. 

It’s one of many little steps that actually units these noodles aside—so don’t skip it!

Soy Sauce

Whereas this dish isn’t authentically Chinese language, it’s undoubtedly impressed by Chinese language flavors—and which means soy sauce is a should. It brings a savory, salty depth that makes each chew extra addictive than the final.

Searching for a extra basic Chinese language dish? Strive these Chinese language Sesame Noodles! 

Suggestions for purchasing: I usually use Chinese language mild soy sauce in my cooking, however any primary grocery retailer soy sauce works too. Should you’re gluten-free, tamari or gluten-free soy sauce are nice alternate options.

Rice vinegar

Rice vinegar provides a delicate tang that brightens up all of the richness from the peanut butter and soy sauce. It’s that stability that makes the sauce really feel actually full.

Tip: I at all times use unseasoned rice vinegar, until famous in any other case.

Brown sugar 

It might sound stunning, however a contact of sugar in a savory noodle dish is key. It helps spherical out the saltiness of the soy sauce and the richness of the peanut butter, including stability and depth.

White pepper 

I really like utilizing white pepper in Chinese language-style dishes. It’s a bit earthier and brighter than black pepper, with a touch of ginger that works so effectively with garlic and soy sauce. Should you haven’t tried it but, this recipe is a superb excuse!

Step-by-Step directions 

Slice the scallions thinly on a bias, then soak in a bowl of ice water whilst you prep every little thing else. 

Prepare dinner the udon noodles in response to the bundle, then drain and rinse to convey to room temperature. 

Grate the garlic or crush with a press (or finely mince). Add to a small bowl. 

Warmth the impartial oil in your smallest saucepan over medium warmth for at the least 3 minutes, or till highly regarded. Pour the new oil over the garlic and permit to sizzle. 

After 1 minute, pour the soy sauce, rice vinegar, brown sugar, and white pepper into the garlic oil. Whisk effectively to mix. 

In a medium bowl, whisk collectively the peanut butter and scorching water. Then pour within the soy sauce-garlic combination and whisk to mix. 

Pour the peanut sauce over the noodles and toss to coat effectively. 

Add within the drained scallions, chopped peanuts, and sliced veggie of alternative and toss once more. If including baked tofu, fold it in now. 

Suggestions for making this recipe 

Use the correct quantity of noodles 

You’ll want to make use of roughly noodles based mostly on whether or not they’re contemporary, frozen, or dried and their thickness.

Recent udon noodles: use 20 ounces (570g)

Frozen udon noodles: use 30 ounces (850g)

Recent noodles that aren’t as thick as contemporary udon: use 10 to 12 ounces (285 to 340g); use the decrease quantity for saucier noodles.

Dried noodles of any selection: use 8 ounces (225g)

Add extra scorching water as wanted

With regards to nut or seed butter-based sauces, they have a tendency to thicken up as soon as they hit the noodles. In case your peanut sauce feels a bit of too thick or cheesy after mixing, simply add a splash of scorching water and toss once more till every little thing is good and silky.

A fast notice:
Recent udon noodles already comprise a good quantity of moisture, so that they normally want much less water. Dried noodles are thirstier and can absorb extra sauce, so that you’ll possible want so as to add extra water.

Verify the recipe card for particular water quantities based mostly on the kind of noodles used, and alter to style!

Make it a full meal along with your favourite protein 

Whereas I’ll fortunately slurp these noodles as is, if you need a extra well-rounded meal, add a protein enhance!

Some simple choices:

• Stir in ~ 8 oz (225g) of edamame. I wish to season mine first with a pinch of salt, a splash of rice vinegar, and a splash of soy sauce.
• Chop up your favourite store-bought baked tofu and toss it proper in.
• Desire a home made possibility? Do that baked tofu recipe (additionally linked within the recipe card). Add the tofu to the oven earlier than you begin the noodles—the tofu bakes in half-hour, which is sufficient time to whip up the remainder of the dish.
• Should you’re an air fryer fan, try the air fried tofu technique on this video. 

Double the sauce 

Likelihood is you’ll love this dish a lot that you just’ll need to make it once more. Double the peanut sauce and you may make this dish later within the week at lightning velocity. 

The peanut sauce ought to keep good within the fridge for five to 7 days. 

Customise!

This dish could be very simple to customise based mostly on what you’ve readily available and what you like.

No contemporary veggies within the crisper? Skip them completely. 

Or, as a substitute of the pink bell pepper or cucumber listed within the recipe card, use your favourite crisp veggie, akin to thinly sliced napa cabbage or thinly sliced snap peas. Or serve with steamed bok choy or broccoli. 

Don’t have chinese language chili crisp? End the dish with a drizzle of toasted sesame oil and some shakes of roasted sesame seeds for that wealthy, toasty end. 

And as talked about, fold in your favourite protein of alternative. 

Incessantly Requested Questions 

Should you strive these Garlic Peanut Noodles out and love them, please give the recipe a score and evaluation beneath! And naturally, tag me along with your remakes on Instagram! 

Large Vegan Taste

Methods and 150 recipes to grasp vegan cooking.

Say hiya to your new favourite noodle obsession! These Garlic Peanut Noodles are wealthy, slurpable, and completely addictive—loaded with savory-sweet peanut sauce, crispy veggies, and a fiery splash of chili crisp. Weeknight dinner simply obtained a glow-up.

• Should you’re making the Baked Tofu, begin by urgent and prepping the tofu. Make the peanut noodles whereas the tofu bakes.

• Carry a big saucepan of water to a boil for the noodles.

• Whereas the water involves a bowl, prep the scallions and garlic. a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of chilly water and soak for ~10 minutes or till achieved prepping. Drain the scallions and pat dry. b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.

• Prepare dinner the noodles in response to the bundle directions. Drain, then rinse beneath chilly water to convey to room temp. Switch the noodles to a big bowl.

• Sizzle the garlic: Warmth the impartial oil in your smallest saucepan over medium-high warmth for at the least 3 minutes, or till highly regarded (when you’ve got a thermometer, it ought to register at 350ºF/175ºC).

• Pour the new oil over the garlic and permit to sizzle. Relaxation for 1 minute, then stir within the soy sauce, rice vinegar, sugar, and white pepper.

• Combine the peanut sauce: If utilizing contemporary udon, measure out 3 TBSP scorching water (45 mL). If utilizing dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk collectively the peanut butter and scorching water till it’s loosened. Add within the soy sauce-garlic combination and whisk till clean.The sauce will probably be fairly skinny at this level, however it is going to thicken because it coats the noodles.

• Pour the peanut sauce on the noodles, tossing to coat the noodles effectively with tongs. If it feels too thick or cheesy, add 1 to 2 tablespoons of scorching water. Stir within the drained scallions, chopped peanuts, and elective veggie of alternative. Style, including a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if utilizing.

• Prime every serving with a little bit of chili crisp.

1. For contemporary or shelf-stable udon noodles like this, use 20 oz (570g). If utilizing dried udon noodles or some other dried noodle, use 8 oz (225g). When you’ve got frozen udon noodles, use 28 to 30 oz (800 to 850g). If gluten free, use comparatively thick rice noodles like this. 
2. Don’t have Chinese language mild soy sauce? Use any grocery retailer model of soy sauce; it’s possible you’ll need to add only a splash extra, because it’s much less salty. Gluten free? Use GF soy sauce or tamari.
3. Use the decrease quantity of water for contemporary noodles; the upper quantity for dried noodles. 
4. Or use one other crunchy vegetable, akin to shredded napa cabbage or carrots. Or serve noodles with steamed or sautéed broccoli, bok choy, inexperienced peans, or snap peas. 
5. When you’ve got my cookbook Large Vegan Taste, the Chinese language Chili Crisp from web page 187 is unbelievable right here. If utilizing store-bought chili crisp, I like Lao Gan Ma, Momofuku, Mama Teav’s, & Fly By Jing (affiliate hyperlinks). Don’t have chili crisp? End the dish with a drizzle of toasted sesame oil and some shakes of roasted sesame seeds.

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