You’re going to love these 15-minute Easy Peanut Noodles! This is one of my favorite dinners to make when I’m short on time and ingredients.
Nothing makes me happier than cooking a pot of homemade soup for hours in the winter, but during the warmer months, I find myself craving meals that are quick and only require minimal cooking.
Easy, flavorful dinners like these Asian-Inspired Peanut Noodles.
Even when there isn’t much more than dry noodles and a jar of peanut butter in the pantry, I can still count on this recipe. It’s safe to say these quick and easy peanut noodles have saved the day on multiple occasions.
How to Make Easy Peanut Noodles
You can think of these Asian-inspired noodles like a grain bowl. There are four main components:
- Asian-style noodles (such as udon, soba, or rice noodles)
- Shelled edamame (green soybeans you can find in the frozen section)
- Spinach (feel free to go fridge foraging and to use up leftover cooked veggies, too)
- Easy homemade peanut sauce (just whisk peanut butter, rice vinegar, soy sauce, garlic, ginger, and water)
Each part is simple to make.
Boil noodles in a pot of water while you heat up the frozen edamame, which you can do on the stovetop or in the microwave.
Then make the sauce.
Whisk peanut butter, rice vinegar, soy sauce, garlic, and ginger. Then gradually add water until your sauce is the right consistency. You want it to be easy to pour, but still nice and creamy.
After you mix together the sauce, add in the spinach and the cooked noodles and edamame. The heat from the noodles and edamame is enough to warm up the sauce and wilt the spinach, so you don’t have to do any extra cooking.
Don’t be afraid to change up the protein source when you make this recipe.
Instead of edamame (or in addition to it), try another plant-based source of protein, like crispy tofu, tempeh or lentils. Animal-based foods like cooked chicken, shrimp, or fish work, too. All provide a good amount of protein that’ll help you feel satisfied longer.
What about changing up the veggies?
No spinach? Try another leafy green like kale or swiss chard. You could also sub in frozen broccoli or carrots. Try steaming them with the edamame for easy cleanup.
Can you make these easy peanut noodles ahead of time?
These peanut noodles are perfect for meal prepping. Cover and store in an airtight container up to five days.
Asian noodles tossed with edamame, greens, and a simple, homemade peanut sauce.
- 90 grams udon noodles or another Asian-style noodle (1 bundle)
- 1 cup frozen shelled edamame, steamed (see note)
- 2 cups chopped spinach
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 4 cloves garlic, chopped
- 1 teaspoon ginger, grated
- 4 tablespoons water
- Chopped fresh herbs (basil, cilantro, mint)
- Roasted peanuts (shelled)
- Lime wedges
- Crushed red pepper
Add noodles to boiling water and simmer 5 minutes, or until tender. Drain, rinse with cold water, and set aside.
In the meantime, whisk together peanut butter, rice vinegar, soy sauce, garlic, and ginger in a large bowl. Add water gradually and whisk until sauce is pourable.
Stir in cooked noodles, edamame, and spinach.
Serve with fresh herbs, peanuts, lime wedges, and crushed red pepper, if using.
To steam edamame: microwave in a steamable bag, or fill bottom of steamer pot with one inch of water and add frozen shelled edamame to top basket of steamer and cook 5 minutes, or until hot.
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