Some nights call for ambition. Others call for peanut butter and acceptance. Weeknight Peanut Noodles with Jammy Eggs live squarely in the second category. This is a bowl of noodles that looks glossy, tastes intentional, and comes together before your nervous system has time to spiral.
The sauce is pantry math. Peanut butter plus soy, something sweet, something bright, and a little noodle water to make it cling. Jammy eggs do what they always do. They make everything feel like a decision, not a concession. This is dinner party energy with weeknight effort and zero self betrayal.
Why You’ll Love This Recipe
- Fast but indulgent. Twenty minutes, no blender, no ceremony.
- Pantry-forward. Peanut butter, noodles, eggs. You already own this meal.
- Flexible. Works with ramen, rice noodles, or sad leftover spaghetti.
- Comforting but punchy. Creamy, salty-sweet, quietly addictive.
- Low-stakes impressive. Looks like you tried. You mostly didn’t.
Tips, Tricks & Variations
If your sauce feels thick, add noodle water a tablespoon at a time. It should look glossy and a little loose, not stiff or pasty. Hot noodles help everything emulsify, so toss while they’re steaming.
Want protein beyond eggs? Rotisserie chicken disappears beautifully here. Frozen edamame is effortless and polite. Crispy tofu works if you have the energy. If you don’t, skip it. The noodles will still show up for you.
For heat, chili crisp adds texture and drama. Chili garlic sauce keeps things smoother. No spice is also correct, especially if you are feeding a small person who believes pepper is a personal attack.
This recipe scales easily and reheats better than expected. Add a splash of water when warming and stir like you mean it.
Serving & Pairings
Serve these peanut noodles in deep bowls with extra scallions and crushed peanuts on top. Cold beer, sparkling water with lime, or a ginger-forward mocktail all work. If you want to pretend this is an apéro situation, portion it smaller and let people help themselves.
FAQ
Can I make peanut noodles without sesame oil?
Yes. You lose a little depth, but the sauce still works. Add a touch more lime or vinegar to compensate.
What noodles are best for peanut noodles?
Anything slurpable. Ramen noodles give the glossiest result, rice noodles keep it light, and spaghetti works in a pinch without shame.
Is this recipe kid-friendly?
Very. Skip the chili, slice the egg, and call it noodle pasta. You’ll be fine.
Weeknight Peanut Noodles with Jammy Eggs
Ingredients
Noodles & Eggs
- 6 ounces ramen rice noodles, or spaghetti
- 2 large eggs
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili garlic sauce or chili crisp optional
- 2 to 4 tablespoons hot noodle cooking water as needed
To Finish
- 2 scallions thinly sliced
- 2 tablespoons crushed peanuts
- 1 teaspoon sesame seeds optional
- Extra chili crisp to taste (optional)
Instructions
- Bring a medium pot of water to a boil. Gently lower in the eggs and boil for 6½ to 7 minutes for jammy centers.
- Transfer eggs to an ice bath to cool, then peel and set aside.
- In the same pot, cook noodles according to package directions. Reserve 1/2 cup of the noodle cooking water, then drain.
- In a large bowl, whisk together peanut butter, soy sauce, honey, vinegar or lime juice, sesame oil, and chili sauce.
- Add hot noodle water a little at a time until the sauce is glossy and spoonable.
- Toss hot noodles with the peanut sauce until evenly coated, adding more noodle water as needed.
- Divide noodles into bowls, top with halved eggs, and finish with scallions, crushed peanuts, sesame seeds, and chili crisp if using.