Name: Garlic Peanut Noodles Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 scallions; 20 ounces (570g) fresh udon noodles OR 8 ounces (225g) dried udon noodles; 4 cloves garlic; 1 ½ tablespoons neutral-flavored oil (of choice); 2 tablespoons Chinese light soy sauce (or regular soy sauce or tamari); 1 generous tablespoon rice vinegar; 2 teaspoons organic brown sugar (or cane sugar); ¼ teaspoon ground white pepper; Heaping ⅓ cup (95g) creamy peanut butter; 3 tablespoons to ⅓ cup (45 to 80 mL) hot water; ½ cup (70g) roasted peanuts (or cashews), roughly chopped; 1 red bell pepper, thinly sliced OR 8 oz (225g) Persian cucumber, julienned; 1 batch Baked Tofu; Chinese chili crisp (for topping)

If you’re craving a dish that’s comfortingly creamy, packed with flavor, and a little bit spicy, you need to try this Garlic Peanut Noodles Recipe. Seriously, this is one of those meals I’ve made over and over because it just hits all the right notes—garlicky, nutty, tangy, and so satisfying. Whether you’re looking for a quick weeknight dinner or something to impress friends without a fuss, this recipe’s got you covered. Stick with me, and I’ll walk you through exactly how to nail it every time.

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Why You’ll Love This Recipe

Simple Yet Flavorful: The garlic and peanut sauce blend creates a rich, irresistible flavor with minimal effort.
Versatile Ingredients: You can swap fresh or dried udon noodles and customize the veggies to whatever you have on hand.
Quick to Make: Ready in about 25 minutes, making it perfect for busy weeknights or last-minute meals.
Customizable Heat Level: Add chili crisp or skip it to suit your spice preference without losing flavor.

A white bowl filled with a creamy noodle dish showing thick, pale yellow noodles coated in a light brown sauce, mixed with thin green vegetable strips and sprinkled with small bits of peanuts and red chili flakes. There are thin green onion slices layered throughout, adding a fresh contrast. A pair of light wooden chopsticks held by a woman's hand pick up a portion of the noodles, displaying their smooth and slightly glossy texture. The bowl rests on a white marbled surface. In the blurred background, a white bowl containing a dark sauce and chopped peanuts is visible. photo taken with an iphone --ar 2:3 --v 7 - Garlic Peanut Noodles, peanut noodle recipe, spicy Asian noodles, quick vegetarian dinner, creamy peanut sauce noodles

Ingredients You’ll Need

These ingredients come together to balance savory, tangy, sweet, and nutty flavors that really make this Garlic Peanut Noodles Recipe sing. I like to keep the peanut butter creamy and grab fresh scallions to add that bright, fresh finish.

Flat lay of fresh green scallions, unpeeled whole garlic cloves, a small pile of fresh udon noodles, a red bell pepper sliced thin, creamy peanut butter dollop in a simple white ceramic bowl, roasted peanuts roughly chopped in another white bowl, neutral-flavored oil in a small white bowl, Chinese light soy sauce in a white bowl, rice vinegar in a white bowl, organic brown sugar heap in a white bowl, ground white pepper scattered gently on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Garlic Peanut Noodles, peanut noodle recipe, spicy Asian noodles, quick vegetarian dinner, creamy peanut sauce noodles

Scallions: Soaking them in cold water mellows their sharpness and gives a great crunch.
Fresh or dried udon noodles: Fresh cooks faster and has a softer texture, but dried works just fine if you can’t find fresh.
Garlic: Grate or finely mince for the most aromatic and flavorful base.
Neutral-flavored oil: Something like avocado or canola oil works best to sizzle the garlic without overpowering it.
Chinese light soy sauce: It’s lighter and less salty than regular soy, but you can swap with tamari for gluten-free.
Rice vinegar: Adds a nice tang to balance the richness of the peanut butter.
Organic brown sugar: Sweetens just enough to round out the flavors.
Ground white pepper: Subtle heat and warmth without overwhelming spice.
Creamy peanut butter: The star of the sauce—avoid natural peanut butters that separate too much for a smoother sauce.
Hot water: Loosens the peanut sauce to coat the noodles perfectly.
Roasted peanuts or cashews: For texture and a bit of crunch in every bite.
Red bell pepper or Persian cucumber: Thinly sliced for freshness and a pop of color.
Baked tofu (optional): Adds protein and a lovely chewy element if you want something heartier.
Chinese chili crisp (optional): I swear by this for adding just the right amount of heat and crunch—totally addictive.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Garlic Peanut Noodles Recipe is—once you know the basics, feel free to get creative and make it your own. Here are a few of my favorite tweaks.

Veggie Swap: I often swap in shredded carrots or snap peas when I want extra crunch and sweetness—both pair beautifully with the peanut sauce.
Protein Alternatives: Tofu is my go-to, but cooked shredded chicken or shrimp works really well if you want a different protein.
Heat Level: I sometimes skip the chili crisp for a milder version or add an extra drizzle if I’m craving some serious kick.
Nut Butter Choice: If you’re allergic to peanuts, try almond or cashew butter—just be sure to adjust the water for texture.

How to Make Garlic Peanut Noodles Recipe

Step 1: Prep Your Aromatics and Noodles

Start by trimming and thinly slicing the scallions on a slight angle—you’ll soak them in cold water for about 10 minutes to mellow their sharp bite and give you a lovely crisp texture. While those soak, grate or finely mince your garlic; fresh garlic makes all the difference here. Bring a large pot of water to a boil and cook your udon noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking and keep them from sticking together. Set aside in a big bowl.

Step 2: Sizzle the Garlic and Make the Sauce

I discovered this trick when making this recipe—the garlic flavor really pops when you sizzle it in hot oil. Heat your neutral-flavored oil in a small saucepan over medium-high heat for at least 3 minutes until it reaches about 350ºF/175ºC or just looks shimmering and hot. Pour the hot oil right over your minced garlic in a heatproof bowl—it will sizzle and release amazing aroma. Let it rest for about a minute, then stir in the soy sauce, rice vinegar, brown sugar, and a touch of white pepper for warmth.

Step 3: Whisk Peanut Sauce and Toss Noodles

Measure your hot water carefully: 3 tablespoons if you’re using fresh udon, or ⅓ cup for dried. Whisk the peanut butter with the hot water until it loosens into a silky sauce. Then pour in the garlic-soy mixture and whisk again until smooth. The sauce will seem thin at this stage but trust me—it thickens when it clings to the noodles.

Pour this sauce over your noodles and toss gently but thoroughly with tongs. If the sauce feels too thick or sticky, add a splash or two of hot water to loosen it up. Mix in your drained scallions, chopped peanuts, and your slice of red bell pepper or cucumber. For an extra hit of protein, fold in some crispy baked tofu. Finally, add a spoonful of chili crisp to each serving if you like that smoky, spicy crunch.

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Pro Tips for Making Garlic Peanut Noodles Recipe

Sizzle the Garlic Properly: Heating your oil until it’s very hot before pouring it over garlic unlocks a deep, roasted flavor that’s worth the extra minute.
Keep Noodles Separate: Rinsing noodles with cold water stops them from sticking and keeps the texture perfectly chewy.
Adjust Sauce Consistency: Don’t be afraid to add a little more hot water if your peanut sauce feels too thick—it should coat noodles lightly.
Use Fresh Ingredients: Fresh garlic and crunchy veggies make this dish pop. Avoid using pre-minced garlic for best flavor.

How to Serve Garlic Peanut Noodles Recipe

A black bowl holds a mixed noodle dish with thick, pale beige noodles forming the main layer in the center. Scattered on top are golden brown crispy tofu cubes with a light, textured surface. Bright red bell pepper slices peek through the noodles, adding color contrast. Thin green strands, possibly sliced scallions, are spread around the dish, adding freshness and height. Small tan peanuts are sparsely mixed in, providing a different texture. The bowl is set on a dark surface that in the final image should be changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Garlic Peanut Noodles, peanut noodle recipe, spicy Asian noodles, quick vegetarian dinner, creamy peanut sauce noodles

Garnishes

I usually top the noodles with extra chopped peanuts for crunch and a scoop of chili crisp because it adds this addictive spicy crunch that just brings the whole dish alive. A sprinkle of fresh cilantro or a few lime wedges on the side can also brighten things up beautifully.

Side Dishes

To keep things simple and light, I love pairing these noodles with steamed or stir-fried greens like bok choy or snap peas. A crisp Asian slaw also complements the creamy peanut flavor perfectly. For a heartier meal, add a side of crispy spring rolls or steamed dumplings.

Creative Ways to Present

For a fun dinner party, serve these noodles in individual shallow bowls garnished with an artistic sprinkle of chopped scallions, peanuts, and chili crisp. You can even add edible flowers or microgreens for a delicate, elevated touch that surprises guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover noodles to an airtight container and store them in the fridge for up to 3 days. The sauce thickens a bit after resting, so before serving, I add a splash of hot water and toss to loosen everything back up.

Freezing

Freezing isn’t my first choice for this dish because the noodles can get a bit mushy when thawed. If you do freeze it, keep the sauce separate and toss them fresh after reheating the noodles.

Reheating

Reheat gently in a skillet over low-medium heat with a splash of water or broth to avoid drying out the noodles. Stir frequently and remove from heat as soon as it’s warmed through to keep that lovely saucy texture.

FAQs

Can I use other noodles for this Garlic Peanut Noodles Recipe?

Absolutely! While udon noodles are traditional and give you that chewy, satisfying bite, you can swap in spaghetti, rice noodles, or even soba noodles if that’s what you have. Just adjust the cooking time according to the package instructions.
How can I make this recipe vegan and gluten-free?

This recipe is naturally vegan if you skip the tofu or use a plant-based baked tofu. For gluten-free, choose tamari instead of soy sauce and make sure your noodles are gluten-free (rice noodles work great here).
What’s the best peanut butter to use?

I recommend creamy peanut butter without added sugar or salt for the smoothest sauce. Natural peanut butters tend to separate and can make the sauce grainy, so stick with smooth commercial brands for the best results.
Can I prepare this sauce ahead of time?

You sure can! Prepare the peanut sauce up to 2 days ahead and store it in the fridge. Just give it a good stir and add a tiny splash of water before tossing it with noodles to get the perfect consistency again.

Final Thoughts

Honestly, this Garlic Peanut Noodles Recipe has become one of my go-to dishes for busy nights when I want something flavorful but fuss-free. I love how the garlic and peanut flavors come together with just the right kick from chili crisp, making every bite totally crave-worthy. Try it out—you’ll find it’s a recipe that’s easy to make, easy to love, and guaranteed to become a staple in your kitchen too.