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peanut butter noodles on white plate with dark background

Asian Peanut Butter Noodles

Course: Main Course, meal prep
Cuisine: American, Asian
Keyword: Instant Pot, peanut butter noodles, peanut noodles
Prep Time: 20 minutes
Cook Time: 8 minutes
come to pressure: 10 minutes
Total Time: 38 minutes
Servings: 5
Calories: 585kcal
Author: Cindy Rainey
These Asian Peanut Butter Noodles are made with creamy peanut butter and all the Asian spices for maximum flavorful comfort food. They are made in the Instant Pot and are perfect for meal prep too.
Print Recipe


  • Pressure Cooker


vegetable Ingredients

  • 1 red bell pepper cut into strips
  • 1 cup carrots, sliced 1-2, depending on size
  • 1 cup edamame shelled
  • 2 bunches green onions, sliced bulbs and stems divided - save half for garnish

Sauce Ingredients

  • 3 cups vegetable broth divided
  • 1/3 cup peanut butter
  • 1 Tablespoon sesame oil
  • 2 Tablespoons lime juice bottled is fine
  • 1/3 cup soy sauce low sodium
  • 1/4 cup rice vinegar
  • 1/4 cup liquid agave see notes about substitutions
  • 1 Tablespoon sriracha
  • 2 Tablespoons minced garlic
  • 1 teaspoon ginger powder

Other Ingredients

  • 12 ounces thick pasta see notes for suggestions
  • 1/2 cup peanuts, crushed for garnish
  • fresh cilantro for garnish
  • seasame seeds for garnish
  • sliced green onions (see above) for garnish
  • salt, pepper, more sriracha added for taste



  • Slice the bell pepper into strips and the carrot into slices, set aside.
  • Slice green onions and divide into two. Set aside. You will be using half for cooking in the Instant Pot. Save half for garnish. Set aside.
  • Measure out and set aside edamame. I use frozen. There is no need to thaw ahead of time.
  • Chop cilantro into pieces to make you happy. Some people like it a little chunkier - some people like their cilantro fine. Leave off if you are a cilantro hater. Set aside - you will be using this for the garnish.

The Sauce

  • You will be using 3 cups total of vegetable broth. Measure out 1 cup into a microwavable 2 cup measuring cup. Add in the peanut butter. Microwave on high for about two minutes or until the peanut butter has melted. Stir together.
  • Add to a large mixing bowl the rest of the vegetable broth, sesame oil, lime juice, soy sauce, rice vinegar, agave (or other sweetener of choice), sriracha, minced garlic, and ginger powder. Stir together.

Cooking in the Pressure Cooker

  • Break the noodles into thirds and place them in the bottom of the instant pot in a criss-cross pattern.
    dry fettuccini noodles in Instant Pot in cross-hatch pattern
  • Pour the sauce ingredients on top. The noodles should be mostly covered with the liquid.
  • Lightly place the vegetables on top. You don't want to cram them on top of the noodles or they are likely to stick together.
  • Close the lid of your pressure cooker according to manufacturer's directions. Make sure the vent is also closed.
  • Manually set on high pressure to 8 minutes.
  • After it has come to pressure and fully counted down to zero. Carefully do a quick release, again following the manufacturer's directions. Open the lid after all of the pressure has been released.
  • With tongs, toss around the vegetables and pasta until well combined. The sauce will thicken upon standing.
  • Garnish with cilantro, sesame seeds, peanuts and remaining green onions.
  • Salt and pepper to taste. Add in more sriracha to taste.


Use your choice of liquid sweetener: either honey, agave, or maple syrup.
Vegans will want to avoid honey. Plant-based might or might not choose honey. Whole food plant based might choose maple syrup. 
Choose a very thick pasta for this recipe. I've had success with fettuchini, linguine, or thick spaghetti. It is actually called "thick" spaghetti. Don't use basic spaghetti. 


Calories: 585kcal | Carbohydrates: 78g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Sodium: 1607mg | Potassium: 723mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5418IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 3mg