Spicy Peanut Butter Noodles
Spicy Peanut Butter Noodles

Spicy Peanut Butter Noodles

Print Pin Rate
Main Course
Spicy Peanut Butter Noodles Aisling Larkin
Servings: 2


  • 300 g udon noodles
  • 2 tbsp sesame oil
  • 4 garlic cloves minced
  • 2 cm ginger grated
  • 1 red chilli finely sliced
  • 150 g exotic mushrooms
  • 1 carrot julienned
  • 6 spring onions
  • 2 pak choi
  • 100 g sugar snap peas
  • 100 g baby corn
  • Handful coriander
  • 50 g peanuts toasted and roughly chopped
  • Sea salt
  • Black pepper

Spicy Peanut Butter Sauce

  • 4 tbsp peanut butter
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp Ssamjang paste
  • Juice 2 limes


Prepare the Noodles:

  • Cook the udon noodles according to the package instructions.
  • Drain and set aside.

Prepare the Spicy Peanut Butter Sauce:

  • In a small bowl, whisk together peanut butter, fish sauce, soy sauce, Ssamjang paste, and lime juice until well combined. Set aside.

Stir-Fry Vegetables:

  • Heat sesame oil in a large wok or skillet over medium heat.
  • Add minced garlic, grated ginger, and sliced red chilli. Sauté for about 1-2 minutes until fragrant.
  • Add sliced spring onions, chopped pak choi, sugar snap peas, mushrooms, carrots and baby corn. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.

Combine Sauce and Noodles:

  • Pour the prepared Spicy Peanut Butter Sauce over the stir-fried vegetables.
  • Add the cooked udon noodles to the wok. Toss everything together until the noodles are well coated in the sauce and the vegetables are evenly distributed.
  • Taste and adjust the seasoning with sea salt and black pepper as needed.


  • Transfer the Spicy Peanut Butter Noodles to serving plates.
  • Garnish with chopped coriander and toasted peanuts.
  • Enjoy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating