Peanut Sauce Noodles

June 20, 2025By American Vinegar Works

Peanut noodles in bowl on white tea towel

Peanut Sauce Noodles

Name: Peanut Sauce Noodles
Ingredients: 1/3 cup unsweetened peanut butter (creamy or chunky); 2 tablespoons of Junmai Rice Wine Vinegar; 1 tablespoon fresh grated ginger; 3 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 1 tablespoon of maple syrup; 1 teaspoon of sriracha (optional); Water (when tossing with noodles); 8 ounces of linguini or other long noodle pasta cooked al dente; 3 tablespoons of AVW Olive Oil; 2 garlic cloves grated; 2 green onions sliced (whites/greens divided); 3 medium bell peppers of different colors (red, orange, yellow) – use half of each; ¼ teaspoon of salt; Sesame seeds (optional)

This quick and easy recipe is perfect for a delicious weeknight meal or a “I don’t want complicated” weekend recipe.

The sauce is a mix of peanut butter, fresh ginger, rice wine vinegar, sesame oil, and soy that is added to noodles (linguine is great- but any type really) and some colorful bell peppers. Serve it by itself or add some chicken or fried tofu (fry with a cornstarch dusting).

This recipe features our Junmai Rice Wine Vinegar.

Peanut Sauce Noodles

Ingredients

Peanut Sauce Ingredients

1/3 cup unsweetened peanut butter (creamy or chunky)
2 tablespoons of Junmai Rice Wine Vinegar
1 tablespoon fresh grated ginger
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 tablespoon of maple syrup
1 teaspoon of sriracha (optional)
Water (when tossing with noodles)

Noodle Ingredients

8 ounces of linguini or other long noodle pasta cooked al dente
3 tablespoons of AVW Olive Oil
2 garlic cloves grated
2 green onions sliced (whites/greens divided)
3 medium bell peppers of different colors (red, orange, yellow) – use half of each
¼ teaspoon of salt
Sesame seeds (optional)

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Directions

Peanut Sauce Instructions

Whisk with a fork all the ingredients, other than water, together in a small bowl
The sauce will be pretty thick. You will loosen by adding water once you add the sauce to the noodles. The reason you want to add water directly to the noodle/sauce mixture—instead of to the sauce directly—is that you want to be able to control how creamy versus watery everything gets depending on much water came over with the noodles
Salt Note: We are not adding salt to the sauce because soy has plenty of salt. You can always adjust salt levels in the final dish.

Noodle Instructions

Boil heavily salted water and cook your linguine until al dente.
While pasta boils slice your peppers in thin long slices. I think using half of each bell pepper for this recipe is plenty (save the rest for a different purpose).
Add olive oil to large pan at medium heat and add grated garlic and green onion whites.
As soon as the garlic is fragrant (less than a minute) add the sliced peppers and salt
Let the peppers cook, stirring occasionally, until soft and cooked (but not sauce!)
Add rice wine vinegar to peppers and stir – you are adding a nice tang to the peppers which will be needed against the richness of the peanut sauce.
Add in the drained cooked pasta, peanut sauce, and start to add some water (pasta water or just cold water) and blend well together. Start with 1/3 of cup and keep adding as needed. You want the pasta to have a creamy coating and will likely find that you need to add more water than you expected.
Plate and top with the tops of the green onions and sesame seeds if you have them. Serve right away or sauce will begin to dry
Enjoy by itself or along with fried tofu or grilled chicken.