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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.

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

  1. 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.
  2. 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.
  3. Whisk in the warm water, 1 tablespoon at a time, until the sauce is silky and pourable.
  4. Prepare the vegetables. If using edamame, thaw if frozen. Slice the bell pepper, carrot, and cabbage into thin strips.
  5. Place the noodles in a large bowl with the vegetables and the green onions.
  6. Pour the peanut sauce over the noodles and toss with tongs until everything is evenly coated.
  7. Taste and adjust with more soy sauce, lime juice, or sriracha if needed.
  8. 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

Find it online: https://thefamilycooking.com/veggie-peanut-noodles/