These 10 minute peanut noodles are creamy, chewy, and delicious. This recipe only requires common Asian pantry ingredients that are not hard to find. My favorite noodles to use are fresh jajang noodles which I will go into detail about later. And for those who don’t like it spicy, just leave out the chili crisp.
My favorite noodles
My favorite noodles at the moment are these fresh jajang noodles. They are extremely chewy, long and coat in sauce well. Traditionally, they would be used to make jajangmyeon which is a Korean-Chinese noodle dish using a black bean sauce. I buy mine at my local Korean grocery store. Fresh noodles will typically cook faster so I only needed to boil these for 5 minutes before they were ready.
Important ingredients for 10 minute peanut noodles
Smooth peanut butter or sesame paste: Peanut butter is used as the base of the sauce for the noodles. This is what creates that creamy texture which I love so much about these noodles. If you use peanut butter, make sure to buy the smooth version. A substitute for peanut butter would be sesame paste. This is different from tahini because sesame paste uses toasted sesame seeds.
Chili crisp: I have used chili crisp a lot in my past recipes. It is similar to chili oil, but with less spice, more texture and flavor. My favorite brand to use is Laoganma chili crisp.
Sesame oil: Toasted sesame oil is one of those ingredients I will always add in my noodles. The aroma that comes from it is unbelievable and instantly levels up the whole dish.
Hot noodle water: In the step where I add hot water, I actually use the starchy noodle water. This will both add flavor and thicken the sauce making it even more creamy. The hot water will also help dissolve the peanut butter especially if it is cold to begin with.
Garnishes: I garnish with chopped roasted peanuts, more chili oil, green onions, and sesame seeds. They are not necessary but definitely make everything pop and look a lot better.
10 Minute Peanut Noodles
- 200g fresh jajang noodles
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- ½ tbsp rice vinegar
- 3 cloves garlic
- ½ tsp sugar
- 1 tsp chili crisp
- ½ tsp sesame oil
- 2 tbsp hot water
- 1 green onion
- 1 tbsp roasted peanuts
- 1 tsp chili crisp
- Start by cooking your favorite noodles according to packaging then drain and make sure to save some of that noodle water for later.
- Add remaning ingredients into a bowl, then add 2 tbsp of the hot noodle water to melt everything together.
- Mix your noodles in, top with the garnishes and enjoy!
If you enjoyed this, check out some more easy noodle recipes here:
Love how the website is easy to find in the insta post. 10/10 quick meal for a college student.
Thanks for the feedback! Glad you enjoy 🙂
FRIGGIN’ YUMMM. wow.
Uhm… My kind of food! Super simple and tasty! Thank you for the recipe ☺️
No probem 🙂
I made this yesterday. It was really good!
So glad you enjoyed 🙂
I so wanna try this out… Unfortunately I can’t get my hands on the chilli crisp. What can you use instead of it? 🙂
Chili oil is good
This was absolutely delicious! I’ve recently discovered your Instagram page and have made this, your Japanese milk bread and honey walnut shrimp. All amazing and super easy to follow. Thank you so much for sharing!
No problem! glad you are enjoying 🙂
Absolutely delicious! Made this tonight – my vegetarian husband loved it. My noodles said jajang on the package (bought a H Mart in Cupertino) but they seemed much thinner than what yours look like in the video and in the photos. Are there different thicknesses of jajang noodles?
I added in pan fried snap peas w/sesame oil to give is a bit more crunch. So good. Will definitely make this again!
I would say try to look for thick thicker ones.. they are usually more common!
I’m super keen to try this! I just don’t have access to rice vinegar where I live / haven’t been able to find it. Is there anything I could sub in instead? Or could I just skip it entirely?
You can do white wine vinegar or apple cider vinegar
Can I use whole wheat noodles ? I am diabetic.
How can you make it with lots of veggies?
Yup! I would just cook the veggies seperately
Excellent and easy
Delicious and super easy! I used vermicelli noodles cuz that’s what I had in the pantry and it turned out great!
Super excited to try this. If I don’t have access to the fresh noodles, what would you recommend instead?
Any type of dry ramen noodle is great