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Spicy Peanut Noodles

These quick and easy spicy peanut noodles have the most amazing creamy peanut sauce with the perfect pairing of a fiery chilli quick. Served with crispy tofu and stir-fried veg, these noodles are such a fantastic fall-back for weeknight dinners, and the leftovers taste great served cold the next day!

Bowl of spicy peanut noodles with a wedge of lime. A set of chopsticks are on the surface beside the bowl.

Tofu is my go-to protein for noodle dishes. It’s easy, versatile, and really fills out this dish so you’re left feeling full and satisfied when you’re done. The tofu served here is simply coated in cornflour to give it some crispiness – but you could also use this easy marinated tofu recipe to add in even more flavour.

Alternatively, you could just add in extra veg for this recipe, or try using tempeh or a meat-alternative.

Bowl of peanut noodles with chopsticks lefting a section of the noodles out of the bowl.

How to make these spicy peanut noodles


First, you’ll prep your tofu. Cut it into cubes, add it to a container with cornflour, and shake gently to coat. Then, you’ve got two options:

  • Bake the tofu in the oven
  • Fry your tofu in the wok

Using the wok means less washing up and gets the tofu really crispy, but it does mean using more oil. Out of habit, I tend to cook my tofu in the oven while I prep my sauce, but it’s up to you!

Spicy peanut sauce

In a bowl, you’ll combine peanut butter, soy sauce, rice vinegar, sesame oil, ginger, garlic, chilli, lime juice, and hot water. The hot water thins out the peanut butter to create a smooth and creamy sauce, so make sure you use this and not cold water!

Taste your sauce and add in anything that suits your tastes.

Making the noodles

In a wok, stir fry your veg of choice. Then, add your noodles and the peanut sauce. Coat everything evenly and keep stirring – you may need to add a dash more hot water to thin the sauce out. Add your tofu, and top your noodles with sesame seeds, more chilli, lime juice, and crushed peanuts.

Spicy peanut noodles

What vegetables to cook with your spicy peanut noodles?

In the photos, I’ve used red pepper and carrot sliced thinly.

However, this recipe is so versatile that you can use any vegetables you like. A few suggestions include:

  • A stir fry mix
  • Bean sprouts
  • Baby sweetcorn
  • Bok choy
  • Tenderstem broccoli

Other recipes you might like:

Bowl of spicy peanut noodles with a wedge of lime. A set of chopsticks are on the surface beside the bowl.

Spicy Peanut Noodles (Vegan)

Yield: 2 portions
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ready in 30 minutes, this easy spicy peanut noodles recipe has the perfect pairing of a creamy peanutty sauce with a fiery kick! Served with crispy tofu, this quick recipe is great hot or cold.


  • 225g tofu
  • 1 tbsp cornflour
  • 300g straight-to-wok medium noodles
  • stir fry veg

Peanut sauce:

  • 2 tbsp smooth peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • juice of 1/2 lime
  • 1 red chilli (or more for extra spice)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated or 1 tsp ground ginger
  • 2 tbsp hot water


  • Lime
  • Chilli flakes
  • Sesame seeds


  1. Preheat the oven to 180 degrees C if baking your tofu - skip this step if you'd rather fry it.
  2. Cut your tofu into bite-sized cubes, then add to a container with the cornflour and gently shake until the tofu is coated evenly.
  3. Place the tofu onto a lined baking tray and drizzle with oil, then bake for 30 minutes. If frying, fry the tofu until crispy on all sides.
  4. To make the sauce, simply add all ingredients to a bowl and mix until the peanut butter has thinned with the water and turned into a smooth and creamy sauce, Taste and adjust the ratios to suit your tastes.
  5. In a wok, heat a little sesame oil then stir fry your veg of choice. for 4 -5 minutes.
  6. Add in the noodles, followed by the sauce, and coat well. You might need to add a splash more hot water if your sauce is too thick. Cook according to the packet instructions on your noodles (normally a couple of minutes).
  7. Stir in the tofu.
  8. Serve with sesame seeds, extra chilli or chilli flakes, crushed peanuts, and a squeeze of lime.


This recipe is best served fresh from the wok - but can also be refrigerated and served cold! It will keep for around 3 days.

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