When you need a quick, nourishing meal that’s both comforting and delicious, this Peanut Butter Noodle Soup is the perfect go-to. It’s a super simple dish that’s ready in just 10 minutes, and it’s made with wholesome, feel-good ingredients you probably already have at home.
Why you’ll love it:
This Peanut Butter Noodle Soup is the ultimate easy meal that still delivers on taste and nourishment. It’s creamy, satisfying, and full of flavour, thanks to the peanut butter, sesame oil, and coconut milk. It’s a great way to enjoy a cozy meal without spending hours in the kitchen. With just a handful of simple ingredients, it’s a great way to enjoy a wholesome dinner on busy nights.
What makes this noodle soup extra special is that you’re making your own chilli oil right in the bowl—no jarred sauces, just fresh garlic and spring onion sizzled in hot sesame oil. It’s such a simple step, but it adds a rich depth of flavour and a lovely homemade feel.
Tips
- Use freshly boiled sesame oil to pour over the garlic and spring onion. This quick sizzle releases deep, fragrant flavours—don’t skip it!
- Stir the peanut butter well into the sauce before adding coconut milk to avoid lumps.
- Warm your coconut milk before adding if possible—it helps everything blend more smoothly and keeps the soup hot.
- Use thin egg noodles or rice noodles for a quick cook and lighter texture.
Swaps
Egg noodles: swap for rice noodles or soba for a gluten-free alternative.
Oyster sauce: use mushroom stir-fry sauce or more soy sauce for a veggie version.
Peanut butter: try almond or cashew butter for a different flavour or nut preference.
Soy sauce: tamari is a great gluten-free option.
Coconut milk: light coconut milk works well for a lighter, less creamy broth.
Add-Ins
Tofu: crispy or soft, it adds protein and texture
Spinach or pak choi: stir in just before serving for extra greens
Mushrooms: sautéed or simply sliced into the hot broth
Grated carrot or courgette: for colour and crunch
Optional Toppings
Spring onions: fresh and sharp, perfect contrast to the creamy broth
Sesame seeds: toasted for nutty flavour
Crispy chilli oil: adds heat and richness, especially when made fresh
Crushed peanuts: for crunch and extra peanut hit
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave. You may need to add a splash of water or coconut milk to loosen the sauce.
Freezer: Not ideal, as the noodles can become mushy and the sauce may separate slightly. If you want to freeze, store the broth and noodles separately. The broth can be frozen for up to 1 month.
More Noodle Soups
- Miso Noodle Soup
- Vegetables Glass Noodles
- One-Pot Creamy Chicken Noodle Soup
- Spring Roll Noodle Salad
10 Minutes Peanut Butter Noodle Soup
Ingredients
- 3-4 garlic cloves chop finely
- 3/4 spring onions chopped
- 2 tbsp sesame oil boiling hot
- 2 tbsp of light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp peanut butter
- 1/4 can of coconut milk
- egg noodles
Instructions
- Add garlic and spring onion to a bowl and pour the boiling hot sesame oil. This way the ingredients cook and release all the flavours.
- Then add: peanut butter, soy sauce and oyster sauce, mix and then add the coconut milk. Mix.
- Cook the noodles as per package instruction.