These peanut noodles were born out of my love for peanut sauce, mint, and cucumber combined. It’s quick (practically no-cook!), fresh, and so simple to make. Perfect for a hot summer meal when you don’t want to cook but are sick of salads.
We eat peanut sauce (and peanut tofu!) a lot in our house. Often on rice bowls where I add lots of fresh herbs including mint, and often times cucumber. This is one of my favorite flavor combinations ever and I decided to create a noodle dish out of it.
Side note, as someone who eats noodles quite regularly, its been really hard to find noodles lately that aren’t rice noodles. I typically can find wheat noodles, ramen noodles, and even udon. I went to several stores for this recipe and had a really hard time! If this happens to you, I’d recommend visiting your local Asian market or ordering online.
Ok, back to the noodle recipe. These are super simple to make, and aside from boiling water for the noodles, they are no cook! You can prep the sauce and prep the herbs and cucumber while the water boils and as soon as the noodles are done cooking, they are ready! They are delicious hot but can eaten room temperature or even cold.
The recipe is pretty flexible too, you could add in more veggies, add some pan fried tofu, change up the herbs, make it extra spicy- whatever you want! I definitely recommend some sriracha on top for serving!
If you try this, be sure to leave a comment below and let me know what you think! Or be sure to tag me on Instagram, I’d love to see!
Here are a few notes about the ingredients you will use to make Peanut Noodles.
Noodles– I’m using a wheat noodle here, found in the Asian section. If you can’t have wheat, you could easily substitute for a rice noodle. Or if you have trouble finding noodles like I did, you can use spaghetti.
Herbs– I LOVE mint in this. But if mint (or cilantro) isn’t for you, feel free you omit. You could also substitute basil as well.
Add a protein– some pan fried tofu or tempeh would work really well here.
Add extra veggies– broccoli, carrots, mushrooms, peppers- all would be great here! I’d recommend cooking them unless you’re going with a shredded variety (like a broccoli slaw).
Mix up the herbs– as mentioned above, omit what you don’t like, go heavier on what you do like, make it work for you!
Make is spicy– I keep this spice-free to keep it family friendly, but we ALWAYS serve it with sriracha on top, which I highly recommend. Or use whatever hot sauce you love.
How long do peanut noodles last? These should last about 3 days in the fridge. Either reheat or eat cold.
What if I have a peanut allergy? If you have a peanut allergy, but can have almonds, almond butter would be a great sub here.
What to serve with peanut noodles? These are actually the perfect one-dish meal. If you do want to serve something on the side, I’d definitely reccomend some pan-fried tofu (maybe with extra sauce!) or a veggie dish like some broccoli sautéed green beans.
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