Why You’ll Love This Recipe
I make these veggie peanut noodles on busy nights when I want something fast, colorful, and full of flavor. The peanut sauce is made in one bowl with pantry staples, and it coats every strand of noodle in a creamy, tangy, slightly spicy glaze. The vegetables stay crisp and fresh, so each bite has a nice contrast of textures. They’re vegan, easy to adapt to whatever is in your fridge, and just as good served cold, so they’re perfect for lunch boxes and picnics. If you want more protein, toss in some tofu, edamame, or shredded chicken.
Ingredients
For the peanut sauce:
- 1/3 cup (85 g) creamy peanut butter
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 to 2 teaspoons sriracha or chili garlic sauce (optional)
- 3 to 5 tablespoons warm water, to thin
For the noodles and vegetables:
- 8 oz (225 g) spaghetti, soba, or rice noodles
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned or shredded
- 1 cup (75 g) shredded purple cabbage
- 1 cup (150 g) shelled edamame or snap peas
- 3 green onions, sliced
For topping:
- 1/4 cup (35 g) chopped roasted peanuts
- 1/4 cup fresh cilantro, chopped
- Sesame seeds
- Lime wedges
Directions
- Cook the noodles. Boil the noodles in salted water according to the package directions. Drain and rinse under cold water to stop the cooking and prevent sticking.
- Make the sauce. In a medium bowl, whisk the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, garlic, ginger, and sriracha until smooth. Add warm water a tablespoon at a time until the sauce is pourable but still creamy.
- Prep the vegetables. Slice the pepper, carrot, cabbage, and green onions. If you’re using edamame, cook it according to the package directions.
- Toss everything together. In a large bowl, combine the noodles, vegetables, and sauce. Toss with tongs until every strand is evenly coated.
- Taste and adjust. Add more lime juice for brightness, soy sauce for salt, or sriracha for heat.
- Serve. Divide among bowls and top with peanuts, cilantro, sesame seeds, and a squeeze of lime.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 4
Variations
- Add protein: I like to add crispy baked tofu, shredded rotisserie chicken, or grilled shrimp.
- Different vegetables: Try cucumber, snow peas, broccoli, zucchini noodles, or sautéed mushrooms.
- Nut-free: Swap the peanut butter for sunflower seed butter and add a little extra lime juice.
- Sweet and spicy: Stir in a spoonful of sweet chili sauce or a pinch of red pepper flakes.
- Creamier sauce: Replace some of the warm water with coconut milk for a richer, Thai-inspired sauce.
- Stir-fried: Sauté the vegetables in a hot skillet for 3 to 4 minutes before tossing with the noodles for a warm, cooked version.
Storage and Reheating
- Storing: Refrigerate the noodles in an airtight container for up to 4 days. The sauce will thicken as it sits.
- Reheating: Toss with a splash of warm water or a little extra soy sauce and heat gently in a skillet or microwave. These noodles are also delicious served cold straight from the fridge.
- Make ahead: Make the sauce up to 5 days in advance and keep it in a jar in the fridge. Whisk in a little warm water before using.
- Freezing: I don’t recommend freezing the finished noodles, since the vegetables lose their crunch, but the sauce freezes well for up to 3 months.
FAQs
What type of noodles work best?
Spaghetti, soba, udon, lo mein, and rice noodles all work well. Choose whichever you have on hand and follow the package directions.
Can I make these gluten-free?
Yes. Use rice noodles or gluten-free spaghetti and swap the soy sauce for tamari.
Why is my peanut sauce too thick?
Natural peanut butter varies in thickness. Whisk in warm water a tablespoon at a time until it reaches a smooth, pourable consistency.
Can I use crunchy peanut butter?
You can, though the sauce won’t be as silky. If you like extra texture, crunchy works well and you can skip the chopped peanuts on top.
Can I serve these cold?
Absolutely. They’re great chilled, and the flavors deepen as they sit. Just loosen the noodles with a splash of water or lime juice before serving.
Conclusion
These veggie peanut noodles are creamy, tangy, and full of crunch, and they come together faster than ordering takeout. They’re easy to customize with whatever vegetables or protein you have, and they make fantastic leftovers. Serve them warm or cold, and I think they’ll quickly become one of your go-to dinners. If you try them, I’d love to hear how they turn out!
Print
These veggie peanut noodles are tossed in a creamy, savory peanut sauce with garlic, ginger, and a hint of lime, then loaded with crisp colorful vegetables. They come together in about 25 minutes and taste great warm or cold, making them ideal for weeknight dinners, lunchboxes, and meal prep. Top with crushed peanuts, cilantro, and sesame seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: undefined
- Category: undefined
- Method: Boiling and Tossing
- Cuisine: Asian-Inspired
Ingredients
- 8 oz (225 g) spaghetti, rice noodles, or soba noodles
- 1 tablespoon toasted sesame oil, divided
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned or shredded
- 1 cup (90 g) shredded red cabbage
- 1 cup (150 g) shelled edamame or snap peas
- 1/3 cup (85 g) creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 3 to 4 tablespoons warm water, to thin the sauce
- 2 green onions, thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tablespoons crushed roasted peanuts
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- Cook the noodles according to the package directions. Drain, rinse briefly under cold water, and toss with 1 teaspoon of the sesame oil to prevent sticking.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, garlic, ginger, sriracha, and the remaining sesame oil until smooth.
- Whisk in the warm water, 1 tablespoon at a time, until the sauce is silky and pourable.
- Prepare the vegetables. If using edamame, thaw if frozen. Slice the bell pepper, carrot, and cabbage into thin strips.
- Place the noodles in a large bowl with the vegetables and the green onions.
- Pour the peanut sauce over the noodles and toss with tongs until everything is evenly coated.
- Taste and adjust with more soy sauce, lime juice, or sriracha if needed.
- Top with cilantro, crushed peanuts, and sesame seeds. Serve warm, at room temperature, or chilled with lime wedges.
Notes
- For a gluten-free version, use rice noodles and tamari instead of soy sauce.
- For a nut-free option, swap the peanut butter for sunflower seed butter.
- To make this vegan, use maple syrup instead of honey.
- The sauce thickens as it sits. Add a splash of warm water to loosen it before serving leftovers.
- Add protein with cubed baked tofu, shredded chicken, or shrimp.
- Other vegetables that work well include cucumber, snow peas, broccoli, zucchini, and mushrooms.
- Store in an airtight container in the refrigerator for up to 4 days. Enjoy cold or reheat gently with a splash of water.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 0 mg
