Recipe Finder blog
Creamy Peanut‑Yogurt Noodles with Scrambled Eggs
Creamy peanut-yogurt noodles with scrambled eggs in under 20 minutes—a quick, comforting weeknight dish.
Why this recipe works
A quick, creamy noodle dish that blends peanut butter, yogurt, and soy sauce for a smooth sauce. It’s ideal for a fast weeknight dinner or a comforting lunch, especially when you have cooked noodles on hand.
- peanut butter noodles
- yogurt noodle sauce
- scrambled eggs with noodles
- quick noodles recipe
- soy sauce noodles
- creamy noodle sauce
- peanut yogurt sauce
- easy weeknight dinner
Key takeaways
Ready in under 20 minutes
Creamy sauce coats every noodle
Protein from eggs balances the richness
Recipe guide
A quick, creamy noodle dish that blends peanut butter, yogurt, and soy sauce for a smooth sauce. It’s ideal for a fast weeknight dinner or a comforting lunch, especially when you have cooked noodles on hand.
A fast, creamy noodle dish you can make now.
- Ready in under 20 minutes
- Creamy sauce coats every noodle
- Protein from eggs balances the richness
Step 1: Prepare sauce and eggs
Warm the margarine in a skillet over medium heat. Add scrambled eggs and gently reheat, breaking into bite-sized pieces; remove and keep warm. In the same skillet, add peanut butter, yogurt, and soy sauce. Stir over low heat until sauce is smooth and slightly warm; thin with a splash of water if needed. Add cooked noodles to the skillet and toss to coat evenly with the sauce. Return the scrambled eggs to the noodles and fold gently to combine.
Step 2: Finish and serve
Taste and adjust seasoning with more soy sauce or a pinch of salt if desired. Serve immediately, optionally garnished with chopped scallions or crushed peanuts.
Notes
Prep time 10 minutes, cook time 5 minutes. Difficulty level 2. Serves 2–3.
Ingredients
- 200 g cooked noodles/spaghetti
- 3 tbsp peanut butter
- 3 tbsp Yoplait yogurt
- 1 tbsp Olivani spread/margarine
- 1 cup bowl of scrambled eggs (about 2 eggs)
- 1 tsp soy sauce (pantry)
Instructions
- Warm the margarine in a skillet over medium heat.
- Add scrambled eggs and gently reheat, breaking into bite-sized pieces; remove and keep warm.
- In the same skillet, add peanut butter, yogurt, and soy sauce.
- Stir over low heat until sauce is smooth and slightly warm; thin with a splash of water if needed.
- Add cooked noodles to the skillet and toss to coat evenly with the sauce.
- Return the scrambled eggs to the noodles and fold gently to combine.
- Taste and adjust seasoning with more soy sauce or a pinch of salt if desired.
- Serve immediately, optionally garnished with chopped scallions or crushed peanuts.
FAQs
Can I reuse the exact ingredient amounts if I scale the recipe?
Yes. Use the same ingredient amounts and adjust to taste. Cook the eggs first, set aside, then finish the sauce and combine.
Can I substitute ingredients?
Yes. You can swap plain yogurt for Greek yogurt for thicker sauce. If you don’t have Yoplait, any plain yogurt works.
How can I make it dairy-free?
Yes. For a dairy-free version, use a plant-based yogurt and nut butter without dairy. The texture will be similar.