Saucy Peanut Noodles with Roasted Mushrooms will become your go-to weeknight dinner. Rice noodles are coated in a rich and creamy peanut sauce and finished with fresh basil and meaty roasted mushrooms. Vegetarian, gluten free, and endless depth of flavor.
While I have plenty of crave-worthy noodle dishes in my arsenal, this recipe may reign supreme.
Between the richness of the peanut sauce, umami punch of the mushrooms, and smattering of fresh basil, it ranks supreme in Asian noodle satisfaction.
The star ingredient of the sauce is peanut butter, which instantly elevates its richness. Also in the mix is classic Asian condiments like soy sauce (or tamari), rice vinegar, and chili-garlic sauce.
Adding pasta cooking water to the silky sauce encourages it to coat each strand of noodle like a dream. Trust me, this is the type of noodle dish you will enjoy once and crave on repeat!
How to Make the Best Peanut Noodles
You may find that many of the sauce ingredients you already have stocked in your pantry.
And in terms of noodles, I love using a brown rice variety, however just about any noodle type will work here.
Since the real magic is in the peanut sauce, the rest of the recipe is quite forgiving and versatile.
The Ingredients
- Peanut Butter: Look for a creamy, natural peanut butter that only includes peanuts and salt on the ingredient list. Alternatively, you can use a sunflower seed butter to make the sauce nut-free.
- Soy Sauce or Tamari: To better control the seasoning, use a lower-sodium soy sauce or tamari. If the dish needs more salt, you can always add it at the end.
- Rice Vinegar: This mild vinegar helps balance the sauce by cutting through the richness of the nut butter.
- Chili-Garlic Sauce: For a little kick of heat, chili-garlic sauce adds well-rounded spice. Alternatively, you can add 1 to 2 tsp. of sriracha.
- Sesame Oil: I prefer the nutty richness of toasted sesame oil over regular here.
- Ginger: Use fresh ginger over dried for the most pure flavor.
- Garlic: The recipe calls for 2 cloves, however feel free to add more or less depending on your preference.
- Noodles: I love using a brown rice noodle for this dish, however the options are endless. Any kind of wide rice noodle, pad Thai noodle, or even linguine will work.
- Basil: Fresh basil adds a bright, fresh finish to the dish.
- Mushrooms: I suggest using a mix of mushrooms, such as shiitake and cremini, to diversify the textures and flavors. Shiitakes pack more of a umami punch, while creminis are easy to find and budget-friendly.
The Directions
Step 1: Roast Mushrooms
Preheat oven to 400ºF. Arrange mushrooms in a 9×13-inch baking dish, and toss with 3 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
Remove mushrooms from oven and add 2 tsp. soy sauce; toss to coat. Place back in the oven for 5 more minutes.
Step 2: Blend Peanut Sauce
Meanwhile, prepare peanut sauce by combining peanut butter, soy sauce, vinegar, honey, sesame oil, chili-garlic sauce, ginger, and garlic in a food processor. Blend until the mixture is mostly smooth and combined. 
Step 3: Boil Noodles
Cook noodles according to package instructions in a pot of salted water. Prior to draining, remove 1/2 cup of the cooking liquid and transfer to food processor.
Drain noodles and place back in pot. Blend the peanut sauce once more to incorporate liquid.
Step 4: Add Peanut Sauce to Noodles
Pour peanut sauce into pot with noodles and place back over burner with heat turned off. Toss continuously until the sauce thickens and coats the noodles (the residual heat will help thicken the sauce). Stir in fresh basil.
Divide peanut noodles into bowls and top with roasted mushrooms, toasted sesame seeds, and extra fresh basil, if desired.
Recipe Variations
- Spicy Peanut Noodles: For an extra kick of heat, double the amount of chili-garlic sauce to 2 Tbsp.
- Sesame Peanut Noodles: Increase the toasted sesame oil to 2 Tbsp. to amplify the sesame flavor.
- Peanut Soba Noodles: Use 1 lb. of soba noodles instead of rice noodles and cook accordingly to package instructions.
- Vegan Peanut Noodles: This recipe is naturally vegan as long as you swap the honey for maple syrup or brown sugar.
How to Store and Reheat Peanut Noodles:
- Store: Transfer peanut noodles and roasted mushrooms to an airtight container and refrigerate for up to 4 days.
- Reheat: Heat noodles and mushrooms in a skillet over medium heat, adding a splash of broth or water to help loosen and rehydrate the sauce.
- You can also reheat peanut noodles in the microwave, however you’ll need to stop and stir them a few times to help loosen the sauce.
Other Asian Noodle Recipes to Try:
20 Minute Scallion Noodles
Spicy Ramen Noodles
Spicy Miso Ramen
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Saucy Peanut Noodles with Roasted Mushrooms
Equipment
- 9x13-inch Baking Dish
- Large stockpot
- Food processor
Ingredients
Peanut Noodles
- 1/3 cup creamy natural peanut butter
- 1/4 cup lower-sodium soy sauce or tamari
- 2 Tbsp. rice vinegar
- 1 Tbsp. honey (sub maple syrup)
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. chili-garlic sauce
- 1-inch knob fresh ginger, peeled and roughly chopped
- 2 garlic cloves
- 1 lb. brown rice noodles
- 1/3 cup finely chopped fresh basil leaves, plus more for garnish
- Toasted sesame seeds for garnish
Roasted Mushrooms
- 1 lb. mixed mushrooms (I use 8 oz. shiitake and 8 oz. sliced cremini)
- 3 Tbsp. avocado oil (or extra-virgin olive oil)
- 1/2 tsp. each kosher salt and black pepper
- 1 Tbsp. lower-sodium soy sauce or tamari
Instructions
- Roast Mushrooms:Preheat oven to 400ºF. Arrange mushrooms in a 9x13-inch baking dish, and toss with 3 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.Remove mushrooms from oven and add 1 Tbsp. soy sauce; toss to coat. Place back in the oven for 5 more minutes.
- Prepare Peanut Sauce:Meanwhile, prepare peanut sauce by combining peanut butter, soy sauce, vinegar, honey, sesame oil, chili-garlic sauce, ginger, and garlic in a food processor. Blend until the mixture is mostly smooth and combined.
- Cook noodles according to package instructions in a pot of salted water. Prior to draining, remove 1/2 cup of the cooking liquid and transfer to food processor. Drain noodles and place back in pot. Blend the peanut sauce once more to incorporate liquid. (The sauce will be loose.)
- Pour peanut sauce into pot with noodles and place back over burner with heat turned off. Toss continuously until the sauce thickens and coats the noodles (the residual heat will help thicken the sauce). Stir in fresh basil.Divide peanut noodles into bowls and top with roasted mushrooms, toasted sesame seeds, and extra fresh basil, if desired.
Notes
- Store: Transfer peanut noodles and roasted mushrooms to an airtight container and refrigerate for up to 4 days.
- Reheat: Heat noodles and mushrooms in a skillet over medium heat, adding a splash of broth or water to help loosen and rehydrate the sauce.
- You can also reheat peanut noodles in the microwave, however you'll need to stop and stir them a few times to help loosen the sauce.
Nutrition
Great recipe!! Lots of flavor, easy to make. Added roasted broccoli for extra veggies. Will definitely make again!
Loved this – I didn’t notice the measurement for the noodles so I just used one (8.8oz) package of soba noodles thinking that was right, but it looks like the recipe actually calls for two packages. I found one package gave me the right proportions anyway since I like to have extra sauce! I also used a bit less water in the sauce since mine was thin enough. Loved the chewy texture of the roasted mushrooms, and I also added some edamame for a bit of extra protein.
I followed the recipe exactly and the noodles were so dry, not enough sauce that I had to make another batch of sauce. The mushrooms didn’t have a lot of flavour either maybe due to lack of sauce?
This recipe was delicious!! And the best part was that practically nothing needed to be prepped ahead of time to make it.
I love this and I can’t wait to add it into my dinner rotation! I have a peanut allergy and used a soy nut butter as a substitute and it was great. Loved how much sauce there was along with some heat from the chili garlic (I may have added some extra). Thanks for this recipe!
I’m so glad the recipe is a hit, Sarah! Thank you for coming back and leaving a review!