These creamy peanut noodles will satisfy ALL of your cravings. And even better… it’s ready in just 15 minutes.
The easiest noodles you’ll ever make
The one thing I love about these noodles is how easy it is to make. Sometimes I just don’t feel like putting much effort into cooking and this dish is perfect for those days. If you have just 15 minutes to spare, then I highly recommend you try this! You can also prep the sauce ahead of time and simply boil fresh noodles for an even faster meal.
What kind of noodles to use?
Any noodle choice will work for this recipe, but I highly recommend fresh wheat noodles which are what I used here. These type of noodles are slightly thick, chewy and incredibly fresh. So, use these if you can because the the difference in taste is very noticeable. Also keep in mind fresh noodles cook much faster than dried noodles and have a higher starch content.
You can find fresh wheat noodles at an Asian grocery store in the refrigerated section. I found mine at a Korean market and it was labeled as jjajangmyeon noodles. If the package is not clearly labeled, then simply look at the ingredient list. The first ingredient listed should be wheat.
Homemade Peanut Sauce Recipe
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 3 tbsp creamy unsalted peanut butter
- pinch of sugar
- 1 tbsp oyster sauce
- 1 tbsp S&B crunchy garlic chili oil
- leftover noodle water (to be added at the end)
Creamy Peanut Noodles Video Tutorial
Steps to Make Creamy Peanut Noodles
The steps are very simple. Add all of the sauce ingredients and mix together until smooth, then set aside. Next, cook the noodles until soft but still slightly firm and drain. Make sure to save the starchy noodle water!
Then add the cooked noodles to the sauce mix and spoon in the leftover noodle water, about a tablespoon at a time, until you’ve reached your desired creamy consistency. The measurements for the noodle water may vary depending on your noodles, so I recommend adding a small amount at a time instead of all at once.
Storing Leftovers
First, let the peanut noodles cool at room temperature then store in an airtight container for 4 to 5 days. Or, you can make extra sauce and store separately for a fresh batch of quick and easy noodles each time. I recommend heating it up on a low simmer with a splash of broth, or letting it sit out at room temperature for about an hour to eat cold.
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Creamy Peanut Noodles
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
These creamy peanut noodles will satisfy ALL of your cravings. And even better… it’s ready in just 15 minutes.
Ingredients
- 300g fresh wheat noodles
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp creamy unsalted peanut butter
- pinch of sugar
- 1 tbsp oyster sauce
- 1 tbsp S&B crunchy garlic chili oil + extra as topping
- ¾ cup leftover noodle water (175ml) *see note
garnish: sesame seeds, scallions & cilantro
Instructions
- Boil a large pot of water and prepare the sauce in the meantime. Add the soy sauce, sesame oil, peanut butter, sugar, oyster sauce and garlic chili oil to a bowl and mix well until smooth. Taste it and adjust as needed.
- Cook the noodles until soft, but still a bit firm. Drain and make sure to set aside the hot noodle water.
- Transfer the cooked noodles to the sauce bowl and mix well. Add in the hot noodle water, a tablespoon at a time, until you’ve reached your desired creamy consistency. Note the noodles will thicken as it cools. Garnish as desired and enjoy!
Notes
I recommend adding the hot noodle water a tablespoon at a time to the noodles until you’ve reached your desired creamy consistency. The ¾ cup is a guideline, but the amount will vary based on your type of noodles and how much water you used to cook it.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Keywords: peanut noodles
