Peanut Butter Noodles

By Eric Kim

Updated July 22, 2024

Peanut Butter Noodles
Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sophia Eleni Pappas
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(5,415)
Comments
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This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast.

Featured in: The Night Owl’s Special: Midnight Spaghetti

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Ingredients

Yield:1 serving
  • Salt
  • 4ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)
  • 2tablespoons creamy peanut butter
  • 1tablespoon unsalted butter
  • 1tablespoon finely grated Parmesan, plus more for serving
  • 1teaspoon soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

753 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 26 grams protein; 414 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve ½ cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.

  2. Step 2

    Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.

  3. Step 3

    Top with more cheese, if you’d like, and serve immediately.

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Ratings

4 out of 5
5,415 user ratings
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Comments

LL

Pro tip. Save the dregs of peanut butter jars and plop the hot noodles inside along with other ingredients and swirl or shake. Clean jar and tasty noodles.

dimmerswitch

What is more delicious? Eric Kim's writing or his recipes? I vote for both. How is it someone so young can be so skilled and so wise? "The man" mentioned in the article that accompanies this recipe is a lucky one...and destined to be a very well fed one too. This is a splendid recipe. With an ounce more pasta it worked to share, out of a single bowl, with the man I have lived with for 45 years.

Melissa

As someone who suffers from depression and at times find it difficult to eat/cook, I’m so grateful for Eric Kim’s recipes, especially this one. I know some people roll their eyes at some of his “simple” recipes, but I sometimes need something simple with easy to follow directions. The end result is me feeling accomplished and eating something delicious/nutritious without feeling mentally and physically drained afterwards

Jackie

LOVE this recipe! Very easy and fast. I used TJ chunky almond butter, since I seem to have a sensitivity to peanut butter, and I prefer the chunky almond butter. I added sliced raw almonds and green onions - more like a sesame salad - so very good. I made this for myself since I had extra green onions - and - I would definitely serve to guests!

NY

Really good. Use chunky peanut butter because that’s what I had. Added some spinach and chopped asparagus to the ramen noodles as they cooked. Finished with a pinch of salt, a drizzle of toasted sesame oil and a bit more cheese. A weird combo but delicious nonetheless. Thanks Eric!

Allison

5 truths and a lie: Ooey, gooey, creamy, dreamy, delicious, nutritious.

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