The only way to make a peanut sauce even better is to add some creamy coconut—a match made in sauce heaven! These smooth and mildly spicy coconut noodles are so versatile. Plus, they’re quick, easy to throw together, and perfect for “Meatless Monday.”
These peanut coconut noodles will become a staple in your recipe repertoire. They’re satisfying, easy to make, and versatile. Make them on days when you have a bunch of random vegetables to cook up, using whatever is left in the fridge. You can also add some leftover chicken or seafood to the mix. The combinations are truly endless.
They can be eaten cold from the fridge in the summer or hot from the stovetop in the winter. Oh, and they’re also delicious!
Ingredient notes
The heart of this dish is in the sauce and most of the ingredients that make up our superhero sauce are items we always have on hand in the pantry, making it an easy go-to on days you don’t have something prepared:
Creamy peanut butter: Our favorite is an all-natural salted smooth peanut butter. If you are in a pinch, you could use a processed peanut butter, but we find the natural allows the flavor to shine!
Coconut milk: Creamy richness from the can, we usually buy Aroy D.
Soy sauce: P roviding that umami punch.
Freshly minced garlic and ginger: For a flavorful, aromatic depth.
Chili (optional) : The recipe calls for sriracha, but you could add a few slices of a fresh chili depending on your tolerance, or a dash of another favorite chili sauce (we also love sambal oelek!)
Mix things up!
We love the versatility this recipe provides: get creative, pull out whatever is left in the fridge, and it all comes together perfectly when smothered in the delicious sauce! Here are some variations to try:
- Add more vegetables: cabbage, bok choy, broccoli, eggplant, corn, celery and zucchini are all great additions.
- Add some protein! Chunks of chicken, tofu, or salmon (or whatever is in the fridge) are all delicious in this recipe.
- Switch up the nut butter. Instead of peanut butter, try almond butter. It’s so good!
- Mix in some crunchy, toasted nuts and seeds. Peanuts, chopped almonds cashews, sunflower seeds and even pumpkin seeds are all tasty additions.
- Noodle swap: Use zucchini noodles or another vegetable-based variant. Rice noodles or yaki udon are also tasty options.
What to serve with coconut noodles
These coconut noodles make a great side dish that complement Asian-inspired proteins, especially when you’re entertaining. Try it alongside our maple glazed pork belly with crispy crackling.
We also love how the cream of the coconut in the noodles contrasts against the citrus of this Vietnamese lemongrass chicken or these lemongrass Vietnamese meatballs .
Can I add different veggies?
YES! We don’t just support this, we encourage it! Get creative and use it as an opportunity to use whatever is leftover from yesterday’s dinner.
Can I store these as leftovers?
Yes, these store well in the fridge in an airtight container for 3-4 days.
Creamy Peanut Coconut Noodles
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Ingredients
The Sauce
- ▢ ½ cup all-natural peanut butter
- ▢ ½ cup coconut milk
- ▢ 3 tablespoons soy sauce
- ▢ 2 tablespoons finely minced fresh ginger
- ▢ 1 tablespoon honey (sub maple syrup for vegan)
- ▢ 1 tablespoon fresh squeezed lime juice (from ½ lime)
- ▢ 1 teaspoon Sriracha
- ▢ 2 cloves garlic (finely minced)
The Noodles
- ▢ 1 lb. soba noodles
- ▢ 1 cup frozen edamame
- ▢ 2 tablespoons coconut oil
- ▢ ½ medium onion (thinly sliced)
- ▢ 1 pint cherry tomatoes
- ▢ 2 bell peppers (any color, thinly sliced)
- ▢ 2 carrots (cut into matchsticks)
- ▢ 1 cup snap peas (chopped in half)
- ▢ 2 small handfuls of bean sprouts
- ▢ Cilantro, sesame seeds, and lime wedges, to serve
Instructions
- Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot. 1 lb. soba noodles, 1 cup frozen edamame
- While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together. ½ cup all-natural peanut butter, ½ cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons finely minced fresh ginger, 1 tablespoon honey, 1 tablespoon fresh squeezed lime juice, 1 teaspoon Sriracha, 2 cloves garlic
- Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute. 2 tablespoons coconut oil, ½ medium onion, 1 pint cherry tomatoes, 2 bell peppers, 2 carrots, 2 small handfuls of bean sprouts, 1 cup snap peas
- Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side. Cilantro, sesame seeds, and lime wedges, to serve
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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More noodle recipes
Soy Ginger Noodles
Beef Stir Fry with Noodles
Thai Peanut Noodle Salad
Mango Thai Noodle Salad with Sesame Ginger Dressing
Creamy Peanut Coconut Noodles
Ingredients
The Sauce
- ½ cup all-natural peanut butter
- ½ cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons finely minced fresh ginger
- 1 tablespoon honey , sub maple syrup for vegan
- 1 tablespoon fresh squeezed lime juice , from ½ lime
- 1 teaspoon Sriracha
- 2 cloves garlic , finely minced
The Noodles
- 1 lb. soba noodles
- 1 cup frozen edamame
- 2 tablespoons coconut oil
- ½ medium onion , thinly sliced
- 1 pint cherry tomatoes
- 2 bell peppers , any color, thinly sliced
- 2 carrots , cut into matchsticks
- 1 cup snap peas , chopped in half
- 2 small handfuls of bean sprouts
- Cilantro, sesame seeds, and lime wedges, to serve
Instructions
- Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot. 1 lb. soba noodles, 1 cup frozen edamame
- While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together. ½ cup all-natural peanut butter, ½ cup coconut milk, 3 tablespoons soy sauce, 2 tablespoons finely minced fresh ginger, 1 tablespoon honey, 1 tablespoon fresh squeezed lime juice, 1 teaspoon Sriracha, 2 cloves garlic
- Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute. 2 tablespoons coconut oil, ½ medium onion, 1 pint cherry tomatoes, 2 bell peppers, 2 carrots, 2 small handfuls of bean sprouts, 1 cup snap peas
- Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side. Cilantro, sesame seeds, and lime wedges, to serve
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