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Peanut Butter Noodles

Creamy Peanut Butter Noodles Modern Food Stories

Savoury, peanut buttery, noodle magic! This 10-minute wonder of a recipe is unbeatable in terms of simplicity, speed and taste. It’s got the perfect balance of umami, nuttiness and heat, and is naturally plant based and gluten free too.  These Peanut Butter Noodles will definitely become a strong contender in your regular recipe rotation. You just can’t beat the classic comfort of a good noodle recipe.

10 Minutes to Heaven

Scrolling through instagram lately, I keep seeing recipes titled ‘what to make when you can’t be bothered to cook’. I totally love this idea, but I do think it’s easy to overcomplicate what a quick and simple recipe really needs. This got me thinking back to my uni days, yes I can just about remember that far back lol, when being in the kitchen was absolutely not on my list of priorities, and my idea of cooking entailed microwaving whatever I could find in the fridge. (I do still love my microwave though, so I guess old habits really do die hard LOL).

Anyone who has been to university (or ‘college’ for my American friends), or has any students in their life, will be fully aware of the hold that instant noodles have over students. When you think about it, the noodle obsession totally makes sense. They’re quick, comforting, and tasty! And if i’m totally honest guys, if it wouldn’t blow me up like a balloon, I think a chicken and mushroom pot noodle would still be one of my guilty pleasures.

So think of this peanut butter noodle recipe as my answer to instant noodles, but for health-conscious grown-ups. It’s ready in 10 minutes, takes minimal effort and will have you wanting to lick the bowl clean. Using naturally plant-based ingredients, these noodles are absolutely delicious. It’s all about those three magic words guys; quick, comforting, and tasty!

vegan noodles recipe

Top Tips & Must-have Ingredients

Fresh Is Best

I’ve said it before, and i’ll say it again: fresh ingredients are always better! Don’t get me wrong, some good-quality dried herbs and spices are a kitchen must-have and totally have their place in good cooking. But for a quick and easy noodle recipe like this, don’t go swapping out the fresh garlic or spring onions for powders; it just won’t taste the same!


Miso Matters

Not all Miso is made equal, guys! There are actually loads of different kinds that have wildly different flavour profiles. This recipe calls for sweet white miso, which is a milder type with a naturally sweeter taste. It’s light blonde in colour, and you can find it in most supermarkets. My fave is Clearspring!



I always prefer to opt for more unprocessed and wheat-free options, so I used brown rice and millet noodles for this recipe. Feel free to use your fave kind of noodles, but keep in mind that thicker noodles will work best. The instructions call for you to cook them to packet instructions, but I recommend taking them off the heat a little earlier to avoid any soggy noodle disasters. Careful with buckwheat noodles though, they don’t work so well in this recipe. They go squidgy and no one likes noodles that don’t twist hey guys?

Crispy Garlic Oil

The pièce de résistance of these umami peanut butter noodles has got to be that crispy garlic oil. It’s crazy how something so simple can totally transform and elevate a recipe.

The sizzle of fresh spring onions and garlic slices crisping up in hot sesame oil might be one of my favourite sounds. So satisfying!

Throw in some chilli for a bit of heat, and you’ve got yourself a properly delicious finishing oil. SO much better than any pre-made sauces you can get in the shops, and no yucky additives either! Just the magic of sesame oil, chilli, garlic, and spring onions.

Modern Food Stories Food Photographer
vegan noodles recipe

Recipe Variations

Sesame Noodles

I know this recipe is called peanut butter noodles, but if peanuts aren’t your thing, or you fancy shaking things up a bit, this recipe would be just as delicious with tahini. It’ll keep that rich nuttiness and creamy texture, just without the peanut flavour.


Veggie Swaps

For the record, I definitely recommend tenderstem broccoli with these noodles. BUT, it seems like UK supermarkets are experiencing some kind of broccoli drought at the moment, and sometimes it feels as though neither love nor money can buy them. So, if you’re struggling to get hold of tenderstem for this recipe, fear not! It will work just as well with some mushrooms, peppers, courgettes, sauteed kale or spinach, or any veggies you like really


Experiment with add-ins

Sprinkle with extra spring onions, drizzle chilli oil for some added heat, or add crispy tofu or leftover chicken for a protein boost. These peanut butter noodles are really tasty as they are, but there’s lots of delicious toppings and extras you could add if you fancy it!

If you’re loving these peanut butter noodles, here are some more easy whole-food recipes to dive into…

Creamy Vegan Courgette Pasta

Easy Vegan High Protein Salad Jars

Healthy Sticky Orange Tofu

Healthy Chicken Soup


Peanut Butter Noodles

Savoury, peanut buttery, noodle magic! This 10-minute wonder of a recipe is unbeatable in terms of simplicity, speed and taste. It’s got the perfect balance of umami, nuttiness and heat, and is naturally plant based and gluten free too. 
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Cooking Time: 10 minutes
Serves: 2
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  • 1 tsp toasted sesame seeds


  • Heat the oil in a pan on a low heat. Add the spring onions and garlic and sauté for 1 - 3 mins until the garlic is golden. Turn off the heat and add the chilli flakes. If using fresh chilli, add at the same time as the onions and garlic. Set aside.
  • Add half the oil (strain it with a spoon so you don't get all the spring onions, garlic and chilli). Add the broccoli and sauté for 1 - 3 mins until al dente.
  • In a clean bowl prepare the sauce. Mix the peanut butter, miso, soy, apple cider vinegar, black pepper, apple cider vinegar together, maple and rest of the drained oil in a bowl with a hand balloon whisk until smooth. Adjust sweetness to taste but bare in mind you've yet to add the garlic chilli bits.
  • Cook noodles as per the packet instructions. Drain and rinse.
  • Heat sauce in a pan on a low heat and toss through noodles and broccoli. Turn off the heat.
  • Serve noodles with crisped up garlic and onions and toasted sesame seeds.
Course Main Course
Cuisine Asian
Cost £4 per serve
Print Recipe
Modern Food Stories Food Photographer

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