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Spicy Peanut Noodle Stir-Fry - Fast, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 10–12 oz wheat noodles (lo mein, ramen, udon, or spaghetti)
  • Oil: 2 tbsp neutral oil (canola, peanut, or avocado)
  • Aromatics: 3 cloves garlic, minced; 1 tbsp fresh ginger, minced
  • Vegetables: 1 red bell pepper (thinly sliced), 1 cup snow peas or snap peas, 1 medium carrot (matchsticks), 4 oz mushrooms (sliced), 2 green onions (sliced)
  • Protein (optional): 8–12 oz tofu, chicken, shrimp, or tempeh (cut bite-size)
  • Peanut sauce: 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce (use tamari for gluten-free)
  • 1–2 tbsp chili-garlic sauce or sriracha (adjust to taste)
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1/3–1/2 cup warm water to thin
  • Garnishes: Lime wedges, chopped peanuts, cilantro, sesame seeds, extra green onions
  • Optional add-ins: Bean sprouts, baby spinach, shredded cabbage

Method
 

  1. Cook the noodles: Boil according to package instructions until just shy of tender. Drain, rinse briefly under cool water to prevent sticking, and toss with a little oil. Set aside.
  2. Whisk the sauce: In a bowl, combine peanut butter, soy sauce, chili-garlic sauce, rice vinegar, brown sugar, and sesame oil. Add warm water a little at a time until smooth and pourable, like heavy cream.
  3. Prep your add-ins: Slice vegetables and protein so everything cooks quickly. Keep ingredients in separate piles for easy stir-frying.
  4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tbsp oil until shimmering.
  5. Cook the protein: Add chicken, shrimp, tofu, or tempeh. Season lightly with salt. Stir-fry until cooked through and browned in spots. Transfer to a plate.
  6. Sear the veggies: Add the remaining 1 tbsp oil. Stir-fry bell pepper, peas, carrot, and mushrooms for 2–3 minutes until crisp-tender.
  7. Add aromatics: Push veggies to the sides. Add garlic and ginger to the center and cook 30 seconds until fragrant, stirring constantly to prevent burning.
  8. Bring it together: Return protein to the pan. Add cooked noodles and pour in the peanut sauce. Toss with tongs for 1–2 minutes until everything is coated and glossy.
  9. Finish and taste: Add green onions. Taste and adjust with more soy for salt, lime or vinegar for brightness, or chili sauce for heat. If too thick, splash in a bit of water.
  10. Serve: Top with chopped peanuts, cilantro, sesame seeds, and a squeeze of lime. Serve hot.