🌶️ Spicy Peanut Noodles (Vegan, Quick & Addictive!)
🥢 What Are Spicy Peanut Noodles?
Spicy Peanut Noodles are a bold and creamy noodle dish made with a rich peanut butter-based sauce, soy or tamari, fresh herbs, chili, and aromatics like ginger and garlic. Popular across many Asian-inspired kitchens, this dish hits that perfect balance of spicy, sweet, tangy, and nutty in every bite.
🔥 Why These Spicy Peanut Noodles Are So Popular
- Ultra flavorful: The hot oil technique intensifies the aroma and taste
- Pantry-friendly: Uses ingredients you likely already have
- Super versatile: Add tofu, veggies, or switch up the noodle type
- Vegan + dairy-free: Naturally plant-based and deeply satisfying
- Great hot or cold: Ideal for both dinner and next-day lunches
👩🍳 How to Make Spicy Peanut Noodles (Quick Overview)
Layer all flavor ingredients on a plate: peanut butter, gochujang, spring onion, ginger, garlic, and herbs.
This unlocks deep flavors instantly.
Mix sauce until smooth, then stir in noodles and a splash of water.
Top with sesame seeds, scallions, and chili oil.
Find the exact measurements and instructions in the recipe card below!
🥗 Add-Ons and Variations for Spicy Peanut Noodles
Here’s how to switch it up based on what you have or crave:
- Protein boost: Tofu, tempeh, edamame, seitan strips
- Extra veggies: Shredded carrots, snap peas, bell peppers, cucumber
- Nut-free option: Use tahini or sunflower seed butter instead of peanut butter
- Low-carb twist: Use spiralized zucchini noodles or shirataki noodles
🌎 Where Do Spicy Peanut Noodles Come From?
This dish draws inspiration from a mix of Chinese, Thai, and Korean cuisine, blending elements like peanut sauce (popular in Thai cooking), gochujang (a Korean chili paste), and Chinese-style noodle techniques.
While it’s not a traditional dish from one region, it’s a delicious fusion meal that brings together global flavors in one slurpy, spicy, comforting bowl.
🍽️ How to Serve Spicy Peanut Noodles
These noodles shine as a main course but can also be served as:
- A base for a veggie-packed Buddha bowl
- A side dish at a summer BBQ (served cold)
- A high-energy lunch for meal prep
- A go-to dish for plant-based weeknight dinners
Pair with cold cucumber salad or steamed greens for a balanced plate.
❓ FAQs About Spicy Peanut Noodles
Can I make this gluten-free?
Yes—use gluten-free noodles and tamari instead of soy sauce.
What kind of noodles work best?
Udon, ramen, soba, or even spaghetti. Just keep them al dente!
Can I skip the chili?
Sure. Reduce or omit the gochujang and chili flakes to make it milder.
How long does it last in the fridge?
Store for up to 4 days in a sealed container. Add water or lime juice when reheating.
Is this dish good for meal prep?
Absolutely! It holds up well and can be eaten warm or cold.
💭 Final Thoughts on These Spicy Peanut Noodles
If you’re looking for a plant-based dish that’s quick, bold, and wildly satisfying, these Spicy Peanut Noodles are your new best friend. Whether you’re cooking for yourself or feeding a hungry crew, this recipe delivers restaurant-level flavor with pantry-staple ingredients—and zero fuss.
Customizable, crave-worthy, and perfect for both hot dinners and chilled lunches, it’s no wonder this dish has become a favorite in vegan kitchens everywhere.
Satisfy your cravings the plant-based way — explore Dr. Vegan’s recipe library!
Spicy Peanut Noodles
Equipment
- 1 Large pot for boiling noodles
- 1 skillet or small pan for heating oil
- 1 Mixing utensils.
- 1 measuring spoons
- 1 Cutting board
- 1 Knife
Ingredients
- 8.8 oz udon noodles (250g)
- 1 1/2 tablespoons of peanut butter
- 1 teaspoon gochujang Korean chili paste
- 1/3 cup finely chopped spring onions plus extra for garnish
- 1/3 cup finely chopped fresh basil
- 1/3 cup finely chopped fresh cilantro
- 1 tablespoon sesame seeds plus extra for garnish
- 1 tablespoon chili flakes
- Small piece of ginger grated (about 1 teaspoon)
- 1 garlic clove grated
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 lime Juice of lime
- 1 tablespoon sugar optional, but recommended
- 2 tablespoons neutral oil
- Chili oil for garnish
Instructions
Prepare Ingredients:
- On a large plate, arrange the peanut butter, gochujang, finely chopped spring onions, basil, cilantro, sesame seeds, chili flakes, grated ginger, and grated garlic. Add the soy sauce, rice vinegar, lime juice, and sugar if using.
Cook the Noodles:
- Bring a pot of water to a boil and cook the udon noodles according to package instructions until al dente. Reserve about 1/4 cup of the noodle cooking water, then drain.
Heat Oil:
- In a small pan, heat the neutral oil until hot but not smoking.
Combine and Mix:
- Carefully pour the hot oil over the ingredients on the plate. The heat will help meld the flavors together.
- Mix everything on the plate to create a cohesive sauce.
Add Noodles:
- Add the cooked noodles to the plate, along with a splash of the reserved noodle water. Toss thoroughly to ensure the noodles are well coated with the sauce.
Garnish and Serve:
- Serve the noodles in bowls, garnished with additional chopped spring onions, sesame seeds, and a drizzle of chili oil.
Notes
- The amount of gochujang and chili flakes can be adjusted to suit your taste preference.
- Optional Additions: Consider adding cooked tofu for additional protein.
Hi
This looks amazing! Do you have any suggestions for peanut butter substitutes? (For peanut allergic)
So tasty and easy to make!
I made a half recipe for the two of us today for lunch. Took the lazy way and just tossed the whole plate in the hot pan after quickly toasting up some cubed tofu to top it with. Then the cooked noodles and splash of pasta water. Worked great!! Had no basil so used stinging nettles from my farmers market yesterday. YUM!!!