Spicy peanut noodles are packed with savory flavor and the perfect level of heat, and they're ready in just 15 minutes! This recipe is perfect for weeknight meals, vegan, and easy to make gluten-free.
This spicy peanut noodle stir fry is another 30-minute recipe that's perfect for weeknight dinners. It's very similar to my almond butter stir fry and tofu noodle stir fry, but this time we're using a spicy peanut sauce tossed with rice noodles, edamame, and mixed vegetables.
I like pretty spicy food, but these spicy peanut noodles really aren't that spicy. This sauce features sriracha and garlic chili sauce, and it has a heat level similar to my honey sriracha noodles. Feel free to adjust the heat up or down depending on your spice preferences.
Jump to:
Why this recipe works
- Super quick recipe: The spicy peanut noodles are ready in just 15 minutes from start to finish.
- Minimal prep is required: While you can make this recipe your own using your favorite stir fry vegetables and protein, my version uses frozen veggies for a very convenient meal. The only chopping required is from the green onions and cilantro.
- Two types of spice: These peanut noodles use both sriracha and chili garlic sauce for multiple layers of heat. Different brands of chili garlic sauce have different levels of spice, so it's easy to adjust the spice level of this recipe to taste to make it more or less spicy.
Ingredients and substitutions
- Rice noodles make this recipe easy to make gluten-free. You can honestly use any kind of noodle, like stir-fry noodles, udon noodles, or even fettuccine.
- Peanut butter: I recommend using creamy peanut butter. Natural peanut butter makes a thinner sauce, so you will likely need less water to thin the sauce.
- Chili garlic sauce adds heat and garlic flavor. I use Huy Fong brand of chili sauce. I've heard that other brands can be much spicier, so adjust to taste. If unable to find garlic chili sauce, use 1-2 tablespoons of sambal oelek instead.
- Sriracha: Any brand of sriracha works.
- Frozen mixed veggies: I usually buy the "stir fry medley" which includes carrots, snow peas, baby corn, and broccoli. Fresh stir-fried vegetables also work well. These days, the Kirkland brand stir fry veggies are always in my freezer.
- Edamame is my go-to easy plant-based protein. However, harissa tofu or sesame tofu go so well with spicy peanut noodles.
Step-by-step instructions
Author's note: I like this sauce so much that I gave it its own peanut sauce page with more tips and tricks.
Make the sauce: The peanut sauce is made by mixing together the creamy peanut butter, soy sauce, sriracha, garlic chili sauce, and rice vinegar.
Adjust the consistency: Add just one tablespoon of water (or vegetable broth) at a time, whisking until the sauce is smooth. It should be thin enough that it is pourable. It may look a little too thin at first, but it thickens up when tossed with the rice noodles.
Assemble the stir fry: Cook the rice noodles according to package instructions. They should be cooked through but still have a bite to them. Toss the cooked noodles with the spicy peanut sauce.
Serving notes: The noodles are great hot or cold, similar to my cold peanut noodle salad. They also work great on their own without the stir-fried vegetables and edamame.
Cassidy's tips
- Spice level: The garlic chili sauce and sriracha make these noodles decently spicy, but not overpoweringly so. I recommend starting with the chili garlic sauce, then tasting the peanut sauce. If it isn't spicy enough, add the sriracha for additional heat.
- Other spice options: I like to use chili garlic sauce and sriracha because they are two staples that I always have on hand, but there are several other ways to add spice to noodles. Red chili flakes can be simmered in oil or sambal oelek can be added inteaad of chili garlic sauce.
- Vegetable options: I like to use frozen vegetables for convenience, but fresh vegetables also work. Cook fresh vegetables like broccoli, carrots, and bell peppers over high heat in just 2-3 minutes using the same method as my tempeh stir fry recipe.
- Gluten-free noodles: Make this recipe gluten-free by using tamari in place of soy sauce in the sauce.
- Extra protein: Increase the protein per portion with harissa tofu, marinated baked tofu, or baked tempeh.
Storage tips
- Make the sauce in advance: If making the sauce in advance, it will keep for up to 7 days in the fridge. I like to use small mason jars for storage. Note that the sauce thickens when refrigerated, but should thin when added to the hot noodles.
- Storage: Let the spicy noodles cool before transferring to a closed container. Refrigerate for 3 to 4 days, for best quality.
- Freezing: I have not tried freezing this recipe but it should work. Let the spicy peanut noodles cool before transferring to a freezer-safe container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
- Reheating: I usually reheat individual servings in the microwave. To reheat the noodles on the stove, heat a pot over medium-low. Add the noodles and a splash of vegetable broth to loosen the sauce. Cover and heat, stirring every few minutes, until heated through.
Looking for similar recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Spicy Peanut Noodle Stir Fry
Ingredients
- 8 ounces rice noodles
- 2 ½ teaspoons canola oil or other neutral oil
- 12 ounce package frozen stir fry vegetables see note #1
- 2 teaspoons toasted sesame oil divided
- 1 cup frozen shelled edamame (mukimame) (roughly half of a 12 ounce package)
- ⅓ cup creamy peanut butter
- 2 to 4 tablespoons soy sauce use tamari to make GF
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce see note #2
- 1 tablespoon sriracha adjust to taste
- ¼ cup water or vegetable broth adjust as needed
- ¼ cup fresh chopped cilantro optional
- 1 bunch green onions sliced
- toasted sesame seeds to garnish optional
Instructions
- Cook rice noodles according to package instructions or until tender, about 5 minutes. Drain off water and set aside.
- Heat a large skillet or wok over medium-high to high heat. Add a drizzle of oil. Once hot, add the frozen stir fry vegetables and frozen edamame.
- Cook for 3-4 minutes, stirring as needed, until thawed. They are ready when cooked through but still vividly colored. Drizzle with 1 teaspoon sesame oil and remove the pan from the stove.
- Meanwhile, make the peanut sauce by whisking together the peanut butter, 2 tablespoons soy sauce, rice vinegar, chili garlic sauce, sriracha, and 1 ½ teaspoons sesame oil in a small bowl. Taste for soy sauce, adding the remaining 1 to 2 tablespoons, if desired.Add water 1 tablespoon at a time, whisking until the peanut sauce is smooth and pourable. Taste for spice.
- In a large bowl or the pot that the noodles were cooked in, toss together the noodles and peanut sauce. Add the veggies, edamame, chopped cilantro, and green onions.
- Garnish each serving with toasted sesame seeds. Enjoy!
Video
Notes
- Vegetables: Sometimes called "Asian medley" and includes snap peas, broccoli, carrots, and sometimes baby corn or water chestnuts.
- Spice level: If wary of the spice level, start with 1 tablespoon of chili garlic sauce and add the remaining tablespoon as desired. Add the sriracha for more heat. I use Huy Fong brand chili garlic sauce. This brand combined with sriracha makes these noodles decently spicy, but not overpoweringly so. I've heard that other brands can be much spicier!
- Leftovers: Refrigerate leftovers for 3-4 days. Add a splash of vegetable broth to loosen the peanut sauce before reheating.
Comments
No Comments