Peanut Noodle Stir-Fry

This peanut noodle stir-fry features tender ramen noodles and crisp, colorful vegetables tossed in a rich, velvety peanut sauce. It is a quick and satisfying plant-based meal that delivers savory, sweet, and nutty flavors in every single bite.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for Peanut Noodle Stir-Fry
  • Prep time: 12 minutes
  • Cook time: 18 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 8 ounces ramen noodles or brown rice noodles
  • 1 tablespoon toasted sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 cup sugar snap peas, trimmed
  • 1 cup shredded carrots
  • 3 green onions, sliced, whites and greens separated
  • 1/3 cup creamy peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/3 cup warm water
  • 1/4 cup crushed roasted peanuts

Instructions

  1. Cook the noodles according to the package instructions, then drain and set aside.
  2. In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, minced ginger, minced garlic, and warm water until completely smooth.
  3. Heat the sesame oil in a large skillet or wok over medium-high heat.
  4. Add the sliced red bell pepper, sugar snap peas, shredded carrots, and the white parts of the green onions, stir-frying for 4 to 5 minutes until tender-crisp.
  5. Reduce the heat to low and add the cooked noodles to the skillet with the vegetables.
  6. Pour the peanut sauce over the noodles and vegetables, tossing continuously for 2 minutes until everything is thoroughly coated and warmed through.
  7. If the sauce is too thick, splash in a tablespoon of warm water at a time to reach your desired consistency.
  8. Garnish with the green parts of the green onions and crushed roasted peanuts before serving hot.

Tips

  • Rinse the cooked noodles under cold water immediately after draining to prevent them from becoming mushy and sticking together.
  • Use natural, runny peanut butter with only peanuts and salt listed as ingredients for the best flavor and sauce emulsification.
  • Feel free to customize this dish by adding extra protein like pan-seared tofu or edamame.

Frequently Asked Questions

Can I make this gluten-free?

Yes, simply use gluten-free tamari instead of soy sauce and choose gluten-free brown rice or buckwheat noodles.

What can I use if I have a peanut allergy?

Sunflower seed butter or almond butter make excellent direct substitutions for peanut butter in this recipe.

Can this stir-fry be eaten cold?

Yes, this dish is incredibly delicious served cold as a refreshing noodle salad the next day.