5-Minute Creamy Peanut Noodles

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.