Spicy Peanut Noodles

If you’re craving bold flavor and a quick, satisfying meal, these Spicy Peanut Noodles with Asian vegetables are about to… The post Spicy Peanut Noodles appeared first on Recipe Girl®.

Food & Nutritions Oct 13, 2025 0 4 Add to Reading List

If you’re craving bold flavor and a quick, satisfying meal, these Spicy Peanut Noodles with Asian vegetables are about to become your new favorite weeknight dish. Creamy peanut sauce, crisp-tender veggies, and a hint of heat come together in a bowl that’s as vibrant as it is delicious. The best part? It’s ready in under 30 minutes and tastes just as good the next day — perfect for meal prep or a make-ahead lunch.

big bowl of spicy peanut noodles and asian vegetables

These easy Spicy Peanut Noodles with veggies are packed with color, crunch, and flavor. It’s a quick and easy dinner that feels restaurant-quality — but made right at home. This is one of those recipes I never get tired of making — spicy, creamy peanut noodles loaded with veggies and big flavor. Ready in 30 minutes, totally customizable, and always a hit!

ingredients displayed for making spicy peanut noodles

Ingredients Needed:

Noodles: We use udon noodles in this dish. They are thick, round fresh Japanese wheat noodles. Look for them in your market’s refrigerated or freezer section.
Veggies: You’ll need bok choy, carrot, snow peas, garlic and ginger.
Asian products: You’ll need chili garlic sauce, soy sauce, sesame oil and rice vinegar.
Other: You’ll need brown sugar, smooth peanut butter and cornstarch.

four photos showing how to make spicy peanut noodles

How to make Spicy Peanut Noodles and Veggies:

The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.

Prepare the peanut sauce, and cook the noodles. Combine the noodles with the sauce and vegetables. Toss, and serve.

bowl of spicy peanut noodles and asian vegetables

Recipe Tips

Adjust the spice: Start with a little chili paste and add more to taste.
Thin the sauce: Add a splash of warm water if the sauce thickens too much.
Add protein: Try adding grilled chicken, shrimp, or tofu to your spicy peanut noodles.
Make it gluten-free: Use tamari instead of soy sauce and use rice noodles instead of udon noodles.
Add a squeeze of lime on top for some tangy flavor!

Serving Ideas:

These noodles pair perfectly with steamed dumplings, Asian cucumber salad or egg rolls. Or simply enjoy them on their own.

serving of spicy peanut noodles on plate with chopsticks

Make Ahead and Storage:

This recipe keeps beautifully in the fridge for up to 3 days. Enjoy it cold or reheat gently — the flavors get even better as they sit. If you re-heat, the veggies will cook slightly.

What You’ll Love About This Recipe:

Everything comes together quickly — ideal for busy nights.
It’s customizable. Use whatever veggies you have on hand.
The flavor is nutty, spicy, and perfectly balanced.
Serve hot for dinner or chilled like a noodle and veggie salad.

Spicy Peanut Noodles

Love this healthy recipe of noodles and vegetables tossed in a spicy peanut sauce.

Course Main Course

Cuisine Asian

Keyword noodles, peanut, spicy, udon noodles

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 382kcal

Author Lori Lange

Ingredients

SPICY PEANUT SAUCE:

¼ cup + 2 tablespoons water
¼ cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1½ teaspoons peeled and minced fresh ginger
1½ teaspoons dark sesame oil
½ teaspoon cornstarch
½ teaspoon chili garlic sauce
2 medium garlic cloves, minced

NOODLES and VEGGIES:

8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles)
4 cups sliced bok choy (about 2 bunches)
2 cups snow peas, halved crosswise
1 cup shredded carrot

Instructions

PREPARE THE PEANUT SAUCE:

Combine the sauce ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook, stirring constantly, about 1 minute. Set aside.

ASSEMBLE THE DISH:

Cook the noodles in boiling water for 8 minutes and drain well. Combine the noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl; toss well to coat.

Notes

To prepare this recipe as GLUTEN FREE, sub in GF pasta for the Udon noodles- and make sure the following ingredients that you have in your pantry are designated as GF: soy sauce and chili garlic sauce.
When cooking for kids, leave out what you know they’ll be frowning upon and substitute their favorite veggies in there instead.
Chile paste with garlic and udon noodles can be found with other ethnic foods in your local market or Asian market.
The chili garlic sauce can be omitted if you prefer a not-so-spicy sauce.