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. By using rice noodles that cook from a quick soak in hot water and making the sauce while the noodles soak, we have lunch or dinner ready in a flash.

I love a good dish with rice noodles – this miso vegetable noodle soup is an all time favorite, and now these saucy peanut noodles are right up there with that soup. Both 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 in this recipe, which cook easily from 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.
  • Peanut Butter: I love a creamy peanut butter for this and always prefer natural peanut butter. Unsalted is best since we get a lot of saltiness from the miso and tamari. Tamari or sunflower seed butter can be substituted for a nut-free option.
  • White Miso Paste: I tend to use white miso paste or chickpea miso, but any kind of miso you love will work deliciously in this recipe.
  • Tamari: or soy sauce if gluten doesn’t bother you. To keep soy-free, sub with coconut aminos.
  • Chili Crisp: or other spicy heat – you can use a hot sauce or simply add chili flakes instead if you don’t have chili crisp. 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 it 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 the 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 – add hot water 1 tablespoon at a time until a thick but pourable consistency is reached.

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 little bit, you can add all sorts of goodies! Some of my favorites:

  • Seared tofu or tempeh
  • Shelled edamame (you can defrost from frozen by soaking with the noodles)
  • Sautéed mushrooms, onions, or other veggies

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

Want more easy meals?

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5-Minute Creamy Peanut Noodles

  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Dinner
  • Method: Soaking
  • Cuisine: Asian
  • Diet: Vegan


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.


  • 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


  1. Cook the noodles according to package instructions – this is definitely quickest to make if you can find soakable rice noodles (like these rice noodles that I used or these maifun noodles that cook even more quickly) and cover them with hot water while you make the sauce.
  2. 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.
  3. Toss in the drained noodles and mix to combine. garnish with chili crisp, sesame seeds, green onions, and/or more lime juice. enjoy!!

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