Save It This quick peanut noodle recipe never lets me down on a busy weeknight when I want something hearty but quick to pull together. The creamy sauce clings to spaghetti, bright edamame brings fresh color and protein, and the whole dish comes together with just a handful of budget-friendly ingredients. Thanks to the pantry staples and a silky peanut sauce that feels way more special than the effort involved, this is a bowl I come back to over and over.
Ever since I discovered how well peanut butter works as a savory sauce with pasta I have rotated this into my lunch and dinner routine. It is wildly customizable and has saved me from many takeout temptations.
Ingredients
- Spaghetti: or use rice noodles or soba for a gluten free or different texture option pick pasta that cooks up firm and holds sauce well
- Frozen shelled edamame: these tender beans add bright color and a complete protein look for vibrant green beans that are not freezer burned
- Smooth peanut butter: the creamy variety mixes easily into the sauce and helps everything coat evenly stir if separated
- Soy sauce: lays the foundation for the umami depth seek out low sodium if you want to control salt
- Honey: for subtle sweetness and balance try to choose real honey rather than syrup imitations
- Rice vinegar: this adds gentle tanginess and brightness opt for unseasoned vinegar for best flavor
- Warm water: loosens the sauce to silky consistency tap water just off hot adds smoothness
- Green onions: offer a pop of freshness and color slice thin and use the green tops for best results
Instructions
- Boil Pasta and Edamame:
- Fill a large pot with water and bring to a full rolling boil. Add in the spaghetti and toss in the frozen shelled edamame together. Stir occasionally to prevent sticking. Cook to al dente following the pasta package instructions, usually about 8 to 10 minutes. Drain everything together in a colander and set aside so the beans and noodles are tender but not mushy.
- Whisk the Sauce:
- In a medium sized mixing bowl add the smooth peanut butter, soy sauce, honey, rice vinegar, and warm water. Whisk together vigorously until the mixture looks glossy and smooth and no streaks of peanut butter remain. If sauce feels too thick add a splash more warm water and whisk again until pourable.
- Combine Everything:
- Return drained spaghetti and edamame to the empty pot or transfer to a wide serving bowl. Pour the just whisked peanut sauce all over. Use tongs or two large forks to toss the noodles until every strand is coated and edamame is spread throughout.
- Finish and Serve:
- Serve the peanut noodles warm straight from the pot or let cool to room temperature. Both ways are delicious. For extra freshness sprinkle the top with thin sliced green onions right before eating.
Save It Peanut butter is the not so secret ingredient that steals the show. Here the creamy texture turns a simple sauce into something completely addictive. My family loves these noodles for next day lunches and I have happy memories of taking them on picnics since the flavor just keeps improving.
Storage Tips
Keep leftover peanut noodles in an airtight container in the fridge for up to three days. If the noodles seem dry when reheating or serving cold stir in a splash of water or extra soy sauce to restore creaminess. Peanut sauce soaks in over time so the noodles may thicken when chilled which is normal.
Ingredient Substitutions
Any long pasta shape works if spaghetti is not available. Soba and rice noodles both fit the sauce well. Swap edamame with shelled peas or steamed broccoli if you want to change up vegetables. Maple syrup or agave stands in nicely for the honey for a vegan option. Use tamari if you need to keep things gluten free and adjust salt as needed.
Serving Suggestions
Pile the noodles in bowl and top with more greens like shredded lettuce or cabbage. Sneak in extra veggies for crunch such as julienned carrots or thin cucumber. Add crushed peanuts or sesame seeds for texture. This is just as tasty cold as a make ahead lunch or picnic dish.
Cultural Context
Peanut noodles have roots in several Asian cuisines and in this recipe I honor that sweet and savory balance seen in dishes from China and Southeast Asia. Using common Western pantry ingredients still delivers rich authentic flavor with no trip to specialty groceries required.
Seasonal Adaptations
Fresh summer vegetables like red bell pepper and snap peas make this dish even brighter in warm months. In winter add sautéed mushrooms for earthy depth. Try with chili crisp or sriracha for a warming spicy twist.
Success Stories
Friends have shared that this is their go to when they want something inexpensive healthy and fast. Several home cooks have told me it makes a perfect first meal for new college students too because it is hard to mess up and tastes like comfort food.
Freezer Meal Conversion
You can freeze these noodles in single serving containers for up to two months. Layer the noodles and sauce together. When ready to eat thaw overnight in the fridge and toss with a little warm water to revive the silky texture.
Save It This peanut noodle bowl is weeknight satisfying and fridge friendly. Make it your own with the vegetables and greens you love most.
Recipe FAQs
- → Can I use a different type of noodle?
Yes, you can substitute spaghetti with rice noodles or soba to suit your preference and dietary needs.
- → How can I make this gluten-free?
Use gluten-free noodles and replace soy sauce with tamari for a gluten-free meal option.
- → Is it possible to add more vegetables?
Absolutely. Shredded carrots, cucumber, or bell peppers make great additions for extra crunch and nutrition.
- → Can I serve it cold?
Yes, this noodle dish tastes delicious both warm and cold, making it ideal for meal prep or packed lunches.
- → What can I use instead of honey?
You can substitute honey with maple syrup or agave for a vegan-friendly and equally flavorful result.