By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
510 cal · 25 min
Noodle Stir-Fry with Crunchy Peanuts
Recipe GLPRd47eea47efea92
A quick and satisfying Asian-inspired noodle stir-fry featuring tender egg noodles tossed with colorful vegetables, scrambled egg, and a rich peanut sauce made with crunchy peanut butter and soy sauce. Topped with chopped roasted peanuts for extra crunch and served with optional sweet chilli sauce.
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Ingredients
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1 tablespoon roasted unsalted peanuts, chopped, plus extra for serving
300 grams ready-to-eat egg noodles
1 tablespoon vegetable oil
2 large eggs, lightly beaten
300 grams stir-fry vegetables
Sweet chilli sauce, for serving (optional)
50 milliliters water
Directions
In a small bowl, combine the crunchy peanut butter, soy sauce, and 50ml water. Stir until smooth, then mix in the chopped roasted peanuts. Set the peanut sauce aside.
Place the ready-to-eat egg noodles in a large bowl and cover with boiling water. Stir gently to separate the noodles, then drain well using a colander.
Heat half the oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and allow them to set into a thin layer, then use a spatula to scramble and break them into small pieces. Transfer the cooked egg to a clean plate.
Add the remaining oil to the wok and return to medium-high heat. Add the stir-fry vegetables and cook for 2–3 minutes, stirring frequently until they begin to wilt but still retain some crunch.
Add the drained noodles to the wok with the vegetables and continue cooking for 1–2 minutes, tossing everything together. Return the scrambled egg to the wok and pour in the peanut sauce. Toss all ingredients together until evenly coated and heated through.
Divide the noodle stir-fry between serving bowls and sprinkle extra chopped peanuts over the top. Serve immediately with sweet chilli sauce on the side, if desired.
Comments
This hits the weeknight mark well: every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, or ALDI, and cost runs under $2 per serving once you account for bulk peanut butter and eggs. The 25-minute claim is honest for active cooking, though you'll need another 5 minutes to prep vegetables and set out mise en place, so budget 30 total. The real strength is that it reheats cleanly—noodles and sauce hold up overnight—and feeds a family of four without fuss, though you'll want to stir-fry in batches if your pan is small. The sweet chilli sauce and peanuts are distinctly Southeast Asian rather than local, which is fine for variety but not a North Carolina staple.
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