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Creamy Sesame Peanut Noodle Bowl

Creamy Sesame Peanut Noodle Bowl with Fried Egg

Rufus Dewanou
A fast, pantry-first noodle bowl made with rice noodles, creamy sesame peanut sauce, and a crispy fried egg. Comforting, flexible, and deeply flavorful.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Recipe Type Dinner
Cuisine Asian-Inspired
Servings 3 bowls
Calories 515 kcal

Equipment

  • Large mixing bowl
  • Heatproof bowl
  • Tongs or chopsticks
  • Frying pan or skillet
  • Whisk

Ingredients
  

Noodle Bowl

  • 8 oz rice noodles
  • ½ cup sesame ginger gochujang sauce
  • 3 –4 tablespoons creamy peanut butter
  • 2 –4 tablespoons warm water
  • 3 eggs
  • Sliced green onions for topping
  • Toasted sesame oil for finishing
  • Chili crisp optional

For Serving

  • Extra sesame ginger gochujang sauce for drizzling
  • Smashed cucumber carrot salad with gochujang chili dressing

Instructions
 

Cook the rice noodles using the no-stick method

  • Place dry rice noodles in a large bowl and cover completely with cold water. Let soak for 30–60 minutes until pliable but slightly opaque in the center. Drain well. Return noodles to the bowl and pour boiling water over them just to cover. Let sit 1–2 minutes, gently separating with tongs. Drain immediately. Noodles should be al dente.

Make the peanut sauce

  • In a large bowl, whisk together sesame ginger gochujang sauce, peanut butter, and 2 tablespoons warm water until smooth. Add more water as needed until creamy and pourable.

Toss the noodles

  • Add warm noodles to the sauce and toss until evenly coated. If the noodles feel sticky, add 1–2 tablespoons water and keep tossing until glossy.

Fry the eggs

  • Fry eggs to your liking, with runny yolks recommended.

Assemble and serve

  • Divide noodles between bowls. Top with fried egg, green onions, a drizzle of sesame oil, and extra sauce if desired. Serve immediately with smashed cucumber carrot salad on the side.

Notes

Swap eggs for tofu, shrimp, or grilled chicken.
Chili crisp adds incredible texture and heat.
Sauce can be made ahead and stored up to 5 days.

Nutrition

Serving: 395gCalories: 515kcalCarbohydrates: 55gProtein: 20gFat: 25gSaturated Fat: 5.2gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 780mgPotassium: 430mgFiber: 3gSugar: 8gVitamin A: 160IUVitamin C: 5mgCalcium: 70mgIron: 3.2mg
Keyword pantry first method, peanut noodle bowl, quick dinner, rice noodle bowl, sesame peanut noodles
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