These 5-Minute Creamy Peanut Noodles are ready in a flash – the perfect easy vegan meal! Made with gluten-free rice noodles, you can make the simple 5-ingredient miso peanut sauce while the noodles soak. This recipe yields one serving but is easy to multiply as needed.

Meet my new favorite quick and easy meal: creamy peanut noodles! And when I say quick, I mean quick—this recipe can be on the table in just 5 minutes. We have lunch or dinner ready in a flash by using rice noodles that cook quickly after a quick soak in hot water and making the sauce while the noodles soak.

I love a good rice noodle recipe—this miso vegetable noodle soup is an all-time favorite, and now these saucy peanut noodles are right up there with that soup. Both are quick, easy, and absolutely delicious—a trifecta of the best recipe attributes. I hope you love the easy dinner recipes because I’ve got a few more on deck for you, too.

Why you’ll love this recipe:

  • Ready in about 5 minutes
  • Gluten-free, dairy-free & vegan as written
  • Easily adjusted to be soy-free & nut-free
  • Only 6 ingredients
  • Easily adjustable to your tastes!
  • Bulk it up with your favorite protein additions or veggies
  • Tastes good hot or cold

The ingredients

  • Rice Noodles: I used brown rice pad Thai noodles to make this a delicious gluten-free option, which cook easily after soaking in water for a few minutes. I used this brand (the box says it takes 8-10 minutes when covered in boiling water, but I found them to be ready in 4—just enough time for me to mix up the sauce). These super-thin brown rice maifun noodles soak super quickly if you’re in a rush, and are equally delicious. Regular udon noodles can be used as well.
  • Peanut Butter: I love creamy peanut butter for this and always prefer natural peanut butter. Unsalted is best since the miso and tamari add a lot of saltiness. Tamari or sunflower seed butter can be substituted for a nut-free option, or you can substitute cashew butter or almond butter for a change in flavor.
  • White Miso Paste: I use white miso paste or chickpea miso, but any miso you love will work deliciously in this recipe.
  • Tamari: or soy sauce if gluten doesn’t bother you. To keep it soy-free, substitute coconut aminos.
  • Chili Crisp: or other spicy heat—if you don’t have chili crisp, you can use a hot sauce or add chili flakes instead. Feel free to skip if you’re not a heat lover.
  • Lime or Rice Vinegar: for acidity! If you don’t have fresh lime juice (my favorite), you can use rice vinegar instead. For more dimension, you can do half of each.
  • Green Onion & Sesame Seeds: These are my favorite garnishes for this dish, but you can switch them out with other favorites you may have.

How to make allergen-friendly

This recipe is already gluten-free, dairy-free, and vegan as written, but it can also be accommodated for other allergies.

  • Soy-Free: Use chickpea miso and coconut aminos in place of the tamari to make this soy-free.
  • Nut-Free: Use tahini or sunflower seed butter in place of the peanut butter.

How to make creamy peanut sauce noodles

Bring water to a boil and pour over the dry noodles to rehydrate while you make the sauce.

In a bowl, whisk together all of the sauce ingredients. It will seem thick, so add hot water 1 tablespoon at a time until it reaches a thick but pourable consistency.

When the noodles are softened, add them to the peanut sauce and toss to combine and coat. Taste and add any other seasonings as desired.

Plate and garnish with green onions & sesame seeds, then devour!

Want to add something extra?

If you want to bulk up this meal a bit, you can add all sorts of goodies! Some of my favorites:

  • Seared tofu, tempeh, or non-vegan protein like chicken
  • Shelled edamame (you can defrost frozen edamame by soaking it with the noodles)
  • Sautéed mushrooms, onions, peppers, carrots, or other veggies
  • Drizzle with toasted sesame oil for extra flavor

I always love garnishing with sliced green onions and sesame seeds.

Want more easy meals?

Rachel Conners

5-Minute Creamy Peanut Noodles

5 from 3 reviews
These 5-Minute Creamy Peanut Noodles are ready in a flash – the perfect easy vegan meal! Made with gluten-free rice noodles, you can make the simple 5-ingredient miso peanut sauce while the noodles soak. This recipe yields one serving but is easy to multiply as needed.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 serving

Ingredients
 

  • 2 oz. rice noodles, I recommend the kind that cook in a few minutes when soaked in boiling water like these or these
  • 2 tablespoons peanut butter, or tahini for nut-free
  • 1 tablespoon white miso paste
  • 1 tablespoon tamari or soy sauce
  • ½ teaspoon chili crisp, or more to taste
  • Juice of 1 lime, or 1 tablespoon rice vinegar
  • Hot water, to get sauce to the right consistency
  • Chili crisp, sesame seeds, + green onions, to garnish

Instructions
 

  • Cook the noodles according to package instructions. I recommend soakable rice noodles which will cook if you cover them with hot water while you make the sauce.
    2 oz. rice noodles
  • In a bowl, whisk together the peanut butter, miso, tamari, chili crisp, and lime juice. Add a little bit of hot water, about a tablespoon at a time, and whisk again, adding more water until your desired consistency is reached. It should be pretty thick but drizzly and pourable.
    2 tablespoons peanut butter, 1 tablespoon white miso paste, 1 tablespoon tamari or soy sauce, ½ teaspoon chili crisp, Juice of 1 lime, Hot water
  • Toss in the drained noodles and mix to combine. garnish with chili crisp, sesame seeds, green onions, and/or more lime juice. enjoy!!
    Chili crisp
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