20-Minute Peanut Noodles

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Feeling hungry? Exhausted? Craving something tasty and hassle-free? Look no further than these 20-Minute Peanut Noodles! They’re the ultimate dinner savior, offering a delicious meal without the fuss. The rich peanut sauce blends basic ingredients like creamy peanut butter, soy sauce, sriracha, and honey. It’s incredibly simple to whip up and will become your favorite go-to for busy or lazy days.

These 20-minute spicy peanut noodles have been a lifesaver for me, especially during this hectic time of transitioning back to work after maternity leave. They’re quick to prepare and require minimal effort, yet they yield a mouthwatering dish that you can enjoy anywhere – whether it’s in front of your TV or at your office desk. You can savor this noodle recipe hot or cold, making it perfect for any seasonal craving! 😀

20-Minute Peanut Noodles

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Servings 4


  • 8 oz. spaghetti pasta
  • cup all-natural peanut butter
  • 3 tablespoons soy sauce
  • 2 garlic cloves minced
  • 3 teaspoons sriracha
  • 1 tablespoon sesame oil
  • 1.5 tablespoons rice vinegar
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon honey
  • ½ cup pasta water


  • 3 tablespoons salted peanuts chopped
  • ¼ cup fresh cilantro chopped
  • 4 green onions sliced
  • 2 teaspoons sesame seeds
  • Fresh squeeze of lime juice


  • Bring a large pot of salted water to a boil. Cook the pasta for 7-9 minutes or until al dente. Reserve 1 cup of pasta water before draining. Set aside the cooked pasta.
  • In the same pot, combine peanut butter, soy sauce, garlic, sriracha, sesame oil, rice vinegar, ginger, honey, and ½ cup pasta water. Whisk until well combined.
  • Heat the sauce over low heat until thickened.
  • Remove from heat and toss the pasta with the sauce. If too thick, add 1 more tablespoon of pasta water and stir until smooth.
  • Top with peanuts, cilantro, green onions, sesame seeds, and a squeeze of lime juice.
  • Serve immediately.


  • Any long pasta works well in this recipe.
  • Substitute sriracha with garlic chili sauce, gochujang, or chili crisp if needed.
  • Rice vinegar can be replaced with white vinegar, white wine vinegar, or apple cider vinegar.
  • Consider reserving more pasta water than stated in case extra is needed to adjust the sauce consistency.
  • Double the sauce for a saucier dish if desired.

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