Indian Peanutty Noodles

October 6, 2018

Test Kitchen-Approved

Author Notes:

A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights. You can use your favorite noodles (I go with udon or sometimes soba), and add whatever vegetables you have on hand. The real star is the chutney: A simple blend of raw peanuts, cumin, and red chile powder, it's the condiment my family fights over, it's that good. The chutney's sweet creaminess cuts through the savory pungency of the soy sauce–laden noodles, resulting in a delightful meal that tastes even better with red chile garlic sauce.

Annada Rathi

Food52 Review: Featured in: Why My Indian Peanutty Noodles Are Worth Fighting Over.The Editors

Serves: 2
Prep time: 25 min
Cook time: 35 min


Peanut chutney

  • 1 cup raw peanuts
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon salt

Indian peanutty noodles

  • 8 ounces udon or soba noodles
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets, chopped into 1-inch pieces
  • 1 cup red bell pepper, chopped into 1-inch pieces
  • 3/4 cup thinly sliced scallions, divided
  • 2 tablespoons peanut chutney, prepared above
  • 1 to 2 tablespoons light soy sauce, to taste
In This Recipe


Peanut chutney

  1. Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
  2. In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Indian peanutty noodles

  1. Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
  2. Heat the vegetable oil in a skillet. Add broccoli and saute for 5 minutes. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Add half of the scallions and let cook for a minute.
  3. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
  4. Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
  5. Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

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Pasta|Indian|South Asian|Peanut|Vegetable|Serves a Crowd|Winter|Vegan|Vegetarian|Lunch|Dinner|Entree

Reviews (6) Questions (0)

6 Reviews

Maggie December 5, 2018
Easy to prepare and scrumptious. Highly recommended
Author Comment
Annada R. December 5, 2018
Thank you very much, Maggie. Happy you enjoyed the noodles!
Ceil_the_great November 27, 2018
So tasty! I forgot the salt at first and it was good even without. Used whole cumin (just tossed in with the peanuts) and it turned out great. Deceptively simple-definitely a keeper.
Author Comment
Annada R. November 28, 2018
Thank you so much! Glad you liked it! The noodles taste super the next day too. Also could you make the fresh red chile sauce? It goes very well with these noodles.
Author Comment
Annada R. November 28, 2018
Thank you! Glad you liked it. The noodles taste super the next day too! Did you try it with the fresh red chile, garlic sauce? Here’s the recipe<br />
Eric K. November 30, 2018
Ah, amazing. Great to hear.