Peanut Noodles

Hello! Happy New Year everyone!

Even though the Pandemic is still very much present, something about the new year and vaccines being distributed just makes me feel hopeful and that the light at the end of the tunnel is very near! I try to think as positively as possible (easier said than done sometimes) because for me that’s really the only way to get through the days sometimes! So positive vibes all around 🙂 And Peanut Noodles all around!

Great transition, right? hah. But these noodles!! I’ve made these a bunch of times. They are so delicious and such a fun way to switch up a lunch routine.

What makes these noodles so delicious is the peanut sauce that they are tossed in. I could literally bathe in this peanut sauce it is that good. If you’re trying to cut back on carbs you can make this and substitute the noodles from some shredded chicken and cabbage. That would be delish too! But I love carbs, so it’s the noodles for me!

The peanut sauce naturally starts with peanut butter. The good old processed stuff works best for this sauce because it makes the texture nice and smooth. I used good old skippy!

I also need to confess my love for this ingredient one more time..

Chili crisp!! It is the best you guys. It has such a delicious savory, almost umami flavor. If you don’t have chili crisp you can just substitute some sriracha or chili flakes! But I highly recommend trying this if you can find it. It is also delicious on avocado toast. They sell it at Wegmans!

In the food processor: peanut butter, garlic, ginger, chili crisp, rice vinegar, soy sauce, lime juice, salt and pepper.

While it’s mixing, drizzle in about 1 cup of cold water to get the sauce to the consistency that you prefer. And voila! This sauce would be so delicious on grilled chicken, tofu, shrimp, steak, veggies, etc. It makes a great salad dressing as well!

All together now! The noodles, bell pepper, bean sprouts, scallions, sesame seeds, cilantro, and peanut sauce. You can substitute whatever veggies you prefer. Shredded carrots would be great, broccoli, snap peas, etc.


Topped with a bit more scallions (because I heart them) and sesame seeds. This is so good you guys! And tastes even better the next day! I made these for a friend of mine who just had a baby. I figured it would be a good thing to prepare because it’s filling, delicious, and can be eaten cold because what new mama has time to heat up food!

Peanut Noodles 

Serves 4-6


  • 1 pound dried spaghetti 
  • 1 bell pepper, thinly sliced
  • 3 scallions, chopped
  • 1 cup bean sprouts 
  • 1 tbsp toasted sesame seeds
  • ¼ cup chopped cilantro 
  • 1 cup peanut butter 
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce 
  • ½-1 tbsp chili crisp (or sriracha) 
  • Juice of 1 lime
  • 1 tbsp minced fresh ginger 
  • 2 cloves garlic, chopped 
  • 1 tsp honey 
  • ½ tsp salt
  • ¼ tsp black pepper 


  1. Boil pasta according to package instructions and allow to cool. 
  2. In a food processor make the peanut sauce (you can also do this by hand or in a blender) : add in the peanut butter, rice vinegar, soy sauce, chili crisp, lime juice, ginger, garlic, honey, salt and pepper. While mixing add in about 1 cup of cold water until the sauce is the consistency you prefer. Season to taste.
  3. Add the remaining ingredients to the noodles and mix with the peanut sauce. You may not need to use all the sauce so start with about half of it and see how much you prefer. Top with more scallions and sesame seeds and serve at room temperature or cold. 


  • If you want to use natural peanut butter for this, you should increase the amount of honey to 1 tbsp. 
  • This would be delicious with soba noodles, or even with some rotisserie shredded chicken and sliced cabbage for more of a salad feel.

Lunch is served! I hope you give this recipe a try and let me know what you think in the comments below

Have a great day everyone!

XX Chelcie

2 thoughts on “Peanut Noodles

  1. I am making that today! Perfect for the new year taste buds. I have used so many of your recipes….
    Lox is high on my likes.
    Aunt Roselee

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