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.
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 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.
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.
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.
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
