Why You’ll Love This Recipe
Easy Peanut Noodle Stir Fry is a quick and flavorful dish packed with creamy peanut sauce, tender noodles, and colorful vegetables. Perfect for busy weeknights or meal prepping, this recipe brings together savory, nutty, and slightly sweet flavors in just minutes. It’s satisfying, customizable, and naturally vegetarian, with easy swaps to make it vegan or gluten-free.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
noodles (such as rice noodles, soba, or spaghetti)creamy peanut buttersoy saucegarlicgingerhoney or maple syruprice vinegar or lime juicesesame oilwater or vegetable brothmixed vegetables (like bell peppers, carrots, broccoli, snap peas)green onionscrushed peanuts (for garnish)fresh cilantro or basil (optional)red pepper flakes or sriracha (optional for heat)
directions
Cook the noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together peanut butter, soy sauce, garlic, ginger, honey (or maple syrup), rice vinegar (or lime juice), sesame oil, and a bit of water or broth until smooth.
Heat a large skillet or wok over medium-high heat. Add a splash of oil and stir fry the vegetables until just tender, about 3-5 minutes.
Add the cooked noodles and pour the peanut sauce over the top. Toss everything together until well coated and heated through.
Serve hot, garnished with crushed peanuts, chopped green onions, and herbs if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes
Variations
Add tofu, chicken, or shrimp for extra protein.
Use spiralized zucchini or sweet potato noodles for a low-carb version.
Incorporate different vegetables like mushrooms, edamame, or baby corn.
Swap soy sauce for tamari or coconut aminos for a gluten-free option.
Top with sesame seeds or a squeeze of lime for extra flavor.
storage/reheating
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.If sauce thickens, add a splash of water to loosen.
FAQs
Can I use any type of noodle?
Yes, rice noodles, soba, or even spaghetti all work well.
Is this dish spicy?
It’s mild by default, but you can add heat with red pepper flakes or sriracha.
Can I make it ahead of time?
Absolutely, it stores and reheats well, making it great for meal prep.
Is this recipe vegan?
Yes, if you use maple syrup instead of honey and ensure your noodles are egg-free.
Can I freeze this dish?
It’s best enjoyed fresh or from the fridge, as noodles may become mushy when frozen.
What if I have a peanut allergy?
Use almond or sunflower seed butter as a substitute.
What veggies work best?
Any stir-fry-friendly vegetables like bell peppers, carrots, broccoli, or snap peas.
Can I serve this cold?
Yes, it makes a great cold noodle salad, especially in warm weather.
How do I make the sauce thinner?
Add extra water or broth a tablespoon at a time until desired consistency.
Can I double the recipe?
Yes, just ensure your pan is large enough for even cooking.
Conclusion
Easy Peanut Noodle Stir Fry is a delicious, versatile meal that delivers bold flavors with minimal effort. It’s perfect for weeknight dinners, lunchboxes, or casual gatherings. Once you try it, it’s sure to become a staple in your quick-meal rotation.
Print
Easy Peanut Noodle Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Asian/Thai‑inspired
- Diet: Vegetarian
Description
A quick and flavorful stir‑fry combining tender noodles with a creamy peanut sauce and crisp veggies, perfect for a weeknight meal.
Ingredients
- 8 oz noodles (spaghetti, rice, lo‑mein, or udon)
- 1/2 cup creamy peanut butter
- 1/4–1/2 cup soy sauce or tamari
- 2 tbsp rice vinegar or lime juice
- 1–2 tbsp maple syrup or brown sugar
- 2 tsp minced garlic
- 1 tsp Sriracha or chili sauce (optional, adjust to taste)
- 1–2 tbsp water (to thin sauce)
- 2 cups mixed stir‑fry veggies (e.g. carrots, bell pepper, broccoli)
- 1 tbsp oil (olive, sesame, or avocado)
- 1/4 cup chopped peanuts, cilantro, green onions (for garnish)
Instructions
- Cook noodles per package instructions; drain & set aside.
- In a bowl, whisk peanut butter, soy/tamari, vinegar or lime, sweetener, garlic, Sriracha, and enough water to reach a smooth sauce consistency.
- Heat oil in a large skillet or wok over medium‑high heat; add veggies and stir‑fry until crisp‑tender (about 5–7 minutes).
- Add cooked noodles to pan; pour sauce over noodles and veggies; toss to coat and heat through.
- Serve immediately, topped with chopped peanuts, cilantro, and green onions; add extra Sriracha if desired.
Notes
- Use gluten‑free noodles and tamari for gluten‑free version.
- Substitute almond or sunflower butter if nut allergy.
- Add protein like tofu, edamame, chicken, or tempeh as desired.
- Store leftovers in fridge up to 3–4 days; reheat with splash of water to loosen.