I have been slurping up creamy peanut sauce noodles for ages now. They are a delicious combination of savory sauce and chewy noodles. And they’re one of those insanely quick weeknight dinners that keeps my sanity.

Bowl of ramen noodles with green onions.

The homemade peanut sauce used takes just 5 minutes to whip up and packs a punch of flavor (exactly why we love homemade sauces around here!).

Type of Noodles to Use

I highly recommend using store-bought ramen noodles for this recipe. They cook in just minutes, which keeps this recipe super simple. Plus, they have an excellent texture that holds up to the sauce… and talk about budget-friendly!

Alternatively, I would recommend a rice noodle, like we use in our stir-fried noodle recipe. Or a package of “Chinese noodles” used in our veggie lo mein, which are very similar to ramen noodles. I don’t love substituting spaghetti pasta for ramen or rice noodles because the texture matters here.

How to Make Peanut Noodles

Essentially, this recipe has two steps: making the sauce and boiling the noodles. Then, it’s all tossed together and you have a deliciously easy meal ready to devour! See the full recipe card below for details.

Make Peanut Sauce

First things first, could you use store-bought peanut sauce? Sure. However, I highly recommend making this homemade version. It takes only 5 minutes and delivers all the flavor!

Use a mini food processor or blender to smooth the sauce together. If you prefer a little texture or don’t have a food processor, chop the ingredients finely and whisk them together until combined.

Prepare the Noodles

As I mentioned, using a package of ramen noodles makes this a speedy-quick recipe! Toss out the seasoning packet (or save it for another use), then cook the noodles according to the package directions.

Reserve about 1/4 cup of pasta water before the noodles are done cooking. This will help us thin out the sauce as needed.

It’s really important to not overcook the noodles, or they will become mushy with the sauce.

Toss it All Together

Remember, those noodles cook quickly and will continue to do so as we mix them with the sauce, so remove them before the cooking time is up.

Drain and return the noodles to the pot. Add the initial amount of peanut sauce dressing (more can be added later), along with a tablespoon of butter for added richness.

Toss the noodles until completely coated. Add a few tablespoons of pasta water to thin out the sauce as needed.

Lime wedge, scallion, and chili on top of noodles in bowl.

Garnish and Serve

For a burst of fresh savoriness to round out the creaminess of the peanut sauce, I highly recommend garnishing with fresh green onions. A squeeze of lime helps to add some acidity to brighten it up, too.

If you are a fan of spice, chili oil is also a great addition. I have been loving this chili crunch on a variety of dishes for a little spicy element.

Chopped peanuts add a crunchy – and very relevant – element, as would sesame seeds.

A Note on Storage

Peanut butter noodles are best enjoyed fresh. In my testing experience, when leftover peanut sauce noodles were stored in the fridge overnight, they absorbed the sauce and became gummy. If you do have leftovers, I recommend reconstituting the sauce with additional peanut sauce and water, keeping in mind that they will have a much softer consistency than when initially cooked.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Bowl of peanut noodles topped with chili oil and green onions with fork.
5 (2 ratings)

Get the Recipe 10-Minute Peanut Sauce Noodles

In just 10 minutes, whip up a batch of peanut sauce noodles for lunch, dinner, or even an afternoon snack. Made with a quick and easy homemade peanut sauce and ramen noodles, it's a satisfyingly creamy, noodly combination.


Peanut Sauce




  • Sauce: In the bowl of a mini food processor, add peanut butter, shallot, garlic, ginger, lime juice, soy sauce, honey, and rice vinegar. Pulse until combined. Blend in oil until smooth and emulsified.
    ¼ cup creamy peanut butter, 1 Tablespoon shallot, 1-2 cloves garlic, 1 inch fresh ginger, ½ lime, 2-3 Tablespoons soy sauce, 1 Tablespoon honey, ½ Tablespoon rice vinegar, 1 Tablespoon sesame oil, 2 Tablespoons olive oil or neutral oil
  • Bring a stockpot of water to a boil to cook the ramen noodles according to package directions. Do not overcook, or they will become mushy with the sauce. Drain and return to the pan, off of the heat.
    1 package ramen noodles
  • Toss cooked noodles with 1/4 cup peanut sauce, 1-2 tablespoons pasta water, and butter. Toss until coated, adding additional pasta water as needed to thin out the sauce, and more peanut sauce as needed.
    ¼ cup reserved pasta water, 1 Tablespoon unsalted butter
  • Garnish with green onion and diced peanuts as desired. Enjoy immediately; best served fresh.
    1 green onion, Peanuts


  • 1 ramen packet will make one large serving as a meal, or two servings with additional sides/appetizers.
  • Easily double or triple the amount of ramen noodles; the sauce will make enough for about 3 servings, depending on how saucy you want the noodles.
  • This recipe isn’t as great enjoyed as leftovers because the noodles absorb the sauce too much. 
Calories: 631kcal, Carbohydrates: 69g, Protein: 13g, Fat: 33g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 2569mg, Potassium: 189mg, Fiber: 2g, Sugar: 12g, Vitamin A: 480IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 4mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!