10 Minute Peanut Butter Noodles

Ingredients

• 250 gpak choi
• 1 tbsphoney
• 5spring onions
• 1chilli
• 1lime
• 1 handfulsalted roasted peanuts
• 1 bunchcoriander
• 2 clovesgarlic
• 2 tbsppeanut butter
• 2 tbspsoy sauce
• 20 gginger
• 200 mlvegetable stock
• 400 grice noodles
• 1 tbspolive oil

Instructions

1. 1

   Crush the peanuts

   Bash the peanuts with the back of a knife and set them aside.

2. 2

   Slice aromatics

   Cut the ginger into strips and finely slice the chilli. Add both to a hot wok with a good glug of vegetable oil.

3. 3

   Soften the garlic

   Cook until the ginger and chilli begin to soften, then add the crushed garlic cloves.

4. 4

   Cook the pak choi

   Stir everything together, then add most of the finely sliced spring onions. Let them soften, add the chopped pak choi stalks and cook for 3 minutes, saving the leaves for later.

5. 5

   Make the sauce

   Stir in the peanut butter until it coats the vegetables, then pour in the vegetable stock. Once the peanut butter has dissolved, let the sauce bubble for 2 minutes.

6. 6

   Season the sauce

   Add the honey and soy sauce.

7. 7

   Add the noodles

   Stir, then add the rice noodles and move them through the sauce. Add the pak choi leaves.

8. 8

   Finish with lime

   Chop the coriander and add it to the noodles with the lime juice.

9. 9

   Wilt and garnish

   When the pak choi leaves have wilted, after about 30 seconds, stir in a large handful of chopped peanuts and take the wok off the heat.

10. 10

    Serve the noodles

    Divide the noodles between bowls and top with more peanuts, the remaining spring onion and coriander leaves.

What are peanut butter noodles?

Peanut butter noodles pair noodles with a rich, savoury peanut sauce, a combination found in many different forms across Asian cuisines. This quick version is Asian-inspired rather than a claim to one specific traditional preparation.

The balance here comes from creamy peanut butter, salty soy, honey and sharp lime. Pak choi, fresh herbs and crunchy peanuts keep each bowl lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 14g protein, 89g carbs, 17g fat.

Most of the carbohydrates come from the rice noodles, with smaller amounts from the honey and vegetables. Peanut butter, peanuts and olive oil supply much of the fat, while the noodles, peanuts and peanut butter contribute some protein. Pair a serving with extra vegetables or tofu to make a more balanced plate.

Choosing the ingredients

Peanut butter: A smooth variety dissolves readily into the stock, making a cohesive sauce. If yours is very thick, stir it in gradually.

Pak choi: The stems need a little more cooking than the leaves, so the method adds them first and saves the leaves for the finish.

Rice noodles: Their thickness and preparation needs can vary, so check the packet and have them ready to add when the sauce is made.

Building the sauce

A hot wok helps the ginger and chilli soften quickly. Add the garlic after them so it has less time to catch and turn bitter.

Stir the peanut butter into the vegetables before adding stock, then keep stirring as the stock goes in. This helps it dissolve into the liquid rather than clumping.

Getting the texture right

The sauce should cling to the noodles rather than sit as a thin pool at the bottom of the wok. Toss the noodles through it so they are coated evenly.

Pak choi leaves need only about 30 seconds to wilt. Take the wok off the heat once they soften, and add the peanuts near the end to preserve their crunch.

Keeping this a quick meal

Prepare the sliced vegetables, crushed garlic and chopped peanuts before heating the wok. The cooking moves quickly once the aromatics are in the pan.

Have the rice noodles ready according to their packet directions. This recipe gives no separate noodle-cooking time, so plan that preparation alongside the sauce if needed.

What to serve alongside

These noodles can be served on their own as a filling bowl, with lime and extra coriander for a fresh finish. A simple cucumber salad or lightly dressed greens would add a crisp contrast.

For a more substantial meal, serve with tofu or another protein on the side. Keep extra soy sauce at the table so everyone can season their bowl to taste.

Recipe notes & tips

• Slice the ginger and spring onions evenly so they soften quickly in the wok.
• Reserve some spring onion and coriander leaves for a fresh garnish.
• Keep the wok moving as you stir the noodles through the sauce.
• Taste before adding extra soy sauce, as the stock and salted peanuts may already bring plenty of salt.
• Squeeze the lime over the noodles just before serving for a brighter finish.

Variations

• Add tofu: Brown cubes separately and fold them through at the end.
• Use another green: Swap the pak choi for spinach, adding it near the finish.
• Adjust the heat: Use less chilli for a milder bowl or add more to taste.
• Add extra crunch: Scatter additional chopped peanuts over each serving.
• Make it more citrusy: Serve with extra lime wedges at the table.

Common mistakes to avoid

• Adding garlic too early: It can burn while the ginger softens, so add it afterwards.
• Leaving the sauce unstirred: Peanut butter can cling or clump, so stir as you add the stock.
• Overcooking the leaves: They wilt quickly, so add them at the end and stop after about 30 seconds.
• Adding all the peanuts too soon: They lose their crunch, so save some for the topping.
• Skipping noodle preparation: Rice noodles vary, so follow the packet directions and have them ready before adding them to the wok.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; add fresh herbs and peanuts after reheating if available.

Frequently asked questions