Weeknight Peanut Noodles with Jammy Eggs
Creamy, salty-sweet peanut noodles with a glossy sauce and jammy eggs that make a low-effort dinner feel intentional and cozy.
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.
Notes
Peanut butter provides richness while noodle water creates a silky sauce. Add rotisserie chicken, frozen edamame, or crispy tofu for extra protein. For a toddler-friendly version, skip the chili and slice the egg.