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5 from 2 votes

Spicy Peanut Soba Noodles

Super easy 20-minute Spicy Peanut Soba Noodles because is there anything better than carbs (and sneaky veggies) covered in a delicious peanut sauce? No. The answer is, no.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian
Servings: 4 servings
Calories: 652kcal
Author: Jessica Randhawa


For the Spicy Peanut Sauce

  • 6 tbsp peanut butter
  • 1/4 cup water
  • 1 clove garlic, minced
  • 5 tbsp soy sauce, (or tamati for a gluten free option)
  • 1 tbsp sesame oil
  • 2 tbsp maple syrup, or brown sugar
  • 1 lime juiced
  • 1/4 cup Gochujang, or Sriracha, (less if you’re sensitive to spicy food)
  • 1/2 cup peanuts, or cashews, crushed

For the Noodles

  • 1.5 tsp olive oil, or coconut oil
  • 3 shallots, diced
  • pinch of salt
  • 3 zucchini, cut into noodles with a spirilizer or Y-peeler
  • 11 mini sweet peppers, seeded and sliced into strips
  • 10 ounces soba noodles
  • Sesame seeds, for garnish
  • Lime wedges, for serving
  • Crushed peanuts, for topping
  • Fresh cilantro or basil, chopped


For the Spicy Peanut Sauce

  • In the bowl of a blender or food processor, place all ingredients for the Spicy Peanut Sauce except for the chopped peanuts. Taste the sauce and make additions as needed. (*tip- I always make my sauce a little on the salty side since it will be the source of flavor and salt for the whole dish).
  • Add the crushed peanuts and pulse until desired consistency is reached (more or less chunky depending on preference).

For the Noodles and Vegetables

  • Cook the noodles according to package instructions (*note* I usually cook 1-2 minutes less than directions instruct to prevent overcooking-especially when noodles will later be returned to a skillet and cooked more). Drain, rinse with cold water and set aside.
  • Heat 1-2 teaspoons of oil in a large skillet or wok over medium-high heat. Once hot add the diced shallots and stir. Allow shallots to cook for 3-4 minutes, or until just starting to brown (not burn). Add a dash of salt to the shallots and mix well. Add the thinly sliced sweet peppers to the shallots and stir to combine, cooking for 2-3 minutes or until just starting to soften. Add the zucchini to the mini peppers and mix well to combine, cooking for just 1 minute.


  • Remove the skillet or wok from the heat and gently toss the noodles and peanut sauce with the sautéed veggies and zucchini noodles. Garnish with sesame seeds, fresh lime juice, chopped cilantro and chopped peanuts, if desired.


Calories: 652kcal | Carbohydrates: 86g | Protein: 26g | Fat: 27g | Saturated Fat: 4g | Sodium: 1954mg | Potassium: 1212mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2740IU | Vitamin C: 131.3mg | Calcium: 109mg | Iron: 4.8mg
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