Skillet Spicy Peanut Noodles

4 from 1 vote

Spicy peanut noodles are made in minutes in a skillet and packed with tender vegetables and noodles in a perfectly creamy, spicy peanut sauce.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 336kcal

1/4 cup low-sodium soy sauce
1/4 cup water
1/3 cup creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 tablespoon sesame oil
1 medium sweet pepper, cut into 1-in strips
1 cup matchstick carrots
1 small bunch scallions, green part cut into 1-in pieces and white part finely chopped
1-2 tablespoons red pepper flakes
1 teaspoon grated fresh ginger
3 medium cloves garlic, minced
12 oz Udon noodles (or regular wheat or white spaghetti) cooked according to package instructions.
1/4 cup finely-chopped roasted peanuts
2 tablespoons minced fresh cilantro
Salt and pepper to taste

In a small bowl, whisk soy sauce, water, peanut butter, rice vinegar, and brown sugar until smooth. Set aside.
Heat a large skillet over medium-high heat. Add sesame oil and swirl to coat bottom. Add sweet pepper, carrots, and white parts of scallions and saute 3-5 minutes until vegetables are tender.
Add green parts of scallions, red pepper flakes, ginger, and garlic and saute an additional 2 minutes until mixture is fragrant.
Reduce heat to medium and toss noodles into vegetable mixture. Add peanut-soy sauce and cook an additional few minutes until noodles are heated through and evenly coated in sauce.
Fold peanuts and cilantro into noodles and season with salt and pepper to taste if needed. Serve noodles warm and enjoy!

Storing Instructions

Store peanut noodles in refrigerator up to 6 days.