This recipe for 10 Minute Peanut Sauce Noodles is quick (just 10 minutes to make) and packs a ton of flavor with my easy peanut sauce. Makes an awesome take to work lunch & can be eaten cold. Makes 2 servings.
This may shock you, but in my younger days, I was not much of a cook. Partly because living in the college dorms meant mostly snack foods and microwave popcorn and partly because I just didn’t know how to cook more than a few basic things. With age (and a standard kitchen) brings experience and an understanding of how just a few ingredients can add a ton of flavor and transform even basic noodles into something super yummy.
I’m a sucker for any kind of noodle dish, but I don’t always want to grab takeout or head to a local Asian restaurant. This is where my 10 Minute Peanut Sauce Noodles come in. I almost always have a variety of pasta and noodles on hand, including sweet potato “glass” noodles, rice noodles, and Ramen (you can purchase just plain noodles without the foil seasoning packet). This recipe works with either rice noodles or Ramen. And honestly, if a creamy, salty, spicy, peanuty craving hits, you could use some thin spaghetti (I won’t judge you).
I love making this recipe on days when I’m exhausted and hangry after work. BONUS: the recipe makes 2 servings, which means there are LEFTOVERS TO TAKE TO WORK. And because the noodles taste great cold, you don’t have to stand in line at the office microwave. Because lets face it, awkward small talk with Sheila from HR is just not something you feel like doing (no offense to anyone who happens to be named Sheila and works in HR).
10 Minute Peanut Sauce Noodles
- 1 package Ramen noodles or 1 bundle Japanese rice noodles
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1½ Tbsp sesame oil
- 2½ Tbsp creamy peanut butter
- 2 tsp honey
- ¼ tsp Sambal Oelek (chili paste)
- 2 Tbsp unsalted peanuts
- ¼ cup green onion (white and green parts) 2 stalks
- 1 Tbsp toasted sesame seeds optional
- Fill a medium saucepan two-thirds full with water and bring to a boil. While the water is boiling, chop the green onion and set aside.
- Add noodles to boiling water and cook according to package directions (Ramen noodles typically cook faster than rice noodles). Pour into a strainer and rinse with very cold water. Set aside.
- Heat soy sauce, sesame oil, and rice vinegar in a small saucepan on medium-low heat.
- With a wooden spoon, rubber spatula or rubber whisk, stir in peanut butter until it dissolves. Add honey and stir until combined.
- Remove sauce from heat, stir in chili paste (start with ¼ teaspoon and adjust to your personal preference), green onion, and peanuts.
- Add the cold noodles and mix with sauce until combined. Optional: Top with toasted sesame seeds (optional).