Easy Peanut Noodles

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These creamy Peanut Noodles are about to become your new favorite dinner! This recipe is fast and flavorful, with plenty of veggies hidden inside.

fork twirling peanut noodles

What Goes with Peanut Noodles?

My favorite thing to add to peanut noodles is shredded cabbage. When you use green cabbage and shred it finely, it blends right in with the noodles.

You can hardly tell that you’re eating half noodles and half cabbage, because the amazing peanut sauce makes it meld all together! When you add some sliced bell pepper, shredded carrots, and fresh cilantro, you’ll get lots of colors and textures, all on one plate.

peanut sauce added to veggies and noodles

What Does Peanut Sauce Taste Like?

This flavorful peanut sauce is lightly sweet and salty, with hints of ginger, sesame, and a mild spicy kick. You can stir it together in just minutes, using ingredients you probably already have in your pantry.

Keep in mind that this sauce will be diluted with over a pound of cooked vegetables and noodles, so I don’t recommend judging the flavor until you’ve tossed everything together. You can always add more seasoning to the final dish before you serve it.

peanut sauce mixed together

I think the spice-level here is mild, but if you don’t care for any spice feel free to leave out the sriracha sauce. As an alternative, you could also use 1/4 teaspoon of crushed red pepper flakes instead.

What Makes it Healthy?

I love this recipe because the final dish is more than half vegetables, but you can hardly tell! When you use shredded green cabbage, it blends right in with the noodles. (Red cabbage is more visibly noticeable, FYI.)

chickpea pasta in package

Each serving has only 1 ounce of noodles, and when you use a chickpea pasta like I have here, you’ll be getting an extra dose of plant-based protein and fiber in each bite.

I really can’t think of a more delicious way to eat extra veggies!

peanut noodles on a plate with fork

fork twirling peanut noodles
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5 from 27 votes

Easy Peanut Noodles

Peanut Noodles are a fast & flavorful weeknight meal, loaded with a surprising amount of veggies. The peanut sauce comes together in just minutes!
Course Main Course
Cuisine vegan
Keyword peanut noodles
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 339kcal


  • 4 ounces linguine noodles (I use Banza chickpea noodles)
  • 1 tablespoon olive oil
  • 1/2 head green cabbage , shredded (about 3-4 cups)
  • 1 red bell pepper , sliced (seeds removed)
  • 1/2 red onion , thinly sliced
  • 1/2 teaspoon fine sea salt (4 grams; I use Real Salt brand)
  • 2 carrots , peeled & shredded
  • 1 cup fresh cilantro , chopped
  • 2 green onions , chopped (for garnish)

Peanut Sauce

  • 1/4 cup creamy all-natural peanut butter (70 grams)
  • 2 tablespoons tamari (32 grams; gluten-free soy sauce)
  • 1 tablespoon sriracha (18 grams)
  • 2 tablespoons fresh lime juice (26 grams)
  • 1 tablespoon toasted sesame oil (12 grams)
  • 1 tablespoon maple syrup (20 grams)
  • 1 inch fresh minced ginger (4 grams; about 1 tablespoon)
  • 1 clove garlic (2 grams)


  • Prepare the pasta according to the directions on the package.
    noodles in pot
  • While the noodles are cooking, heat the olive oil in a large deep skillet over medium high heat. Add in the cabbage, bell pepper, red onion, and a 1/2 teaspoon of salt, and stir until softened, about 8 minutes. You can add a splash of water, as needed, to help prevent the vegetables from sticking to the bottom of the pan. The vegetables will probably fill the pan at first, but will shrink down as they cook!
    cabbage peppers and onions in pan
  • Prepare the sauce in a medium bowl. Add in the peanut butter, tamari, sriracha, lime juice, sesame oil, maple syrup, ginger, and garlic. Use a whisk to stir them together, then add water 1 tablespoon at a time, as needed, to help thin the sauce. I usually use 2 tablespoons of water to get a pour-able consistency.
    peanut sauce mixed together in small bowl
  • Add the drained noodles to the pan of sauteed vegetables, along with the carrots, cilantro, and peanut sauce. Toss well to coat everything in the sauce, and make sure everything is heated through.
    noodles and peanut sauce added to pan
  • Serve warm, with the chopped green onions on top. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and reheated in a pan until warm again.



Nutrition information is for 1/4 of this recipe. This is automatically calculated using generic ingredients, so it's just an estimate, and not a guarantee. For a more filling portion, divide this recipe into just 3 servings instead.
Don't care for peanut butter? Use almond butter or sunflower seed butter instead!
This recipe is inspired by a meal in my friend Angela's new book, Oh She Glows for Dinner. Be sure to check it out for more dinner inspiration!


Calories: 339kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 1000mg | Potassium: 546mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6468IU | Vitamin C: 89mg | Calcium: 78mg | Iron: 1mg

When you try these Peanut Noodles, please leave a comment below and let me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: What’s your favorite easy weeknight dinner? My other go-to recipes are my favorite Pesto Pasta Salad and Cauliflower Fried Rice.

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Recipe Rating

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Nicole Lawson

I made it with zucchini noodles and tasted pretty delicious that way too!


    I made this last night for my very nonvegan family and it was a total hit! I doubled the recipe, as we’re 5 big eaters, and it was plenty. I felt so good feeding them all a plate of vegetables that they loved!! Thank you so much for all your delicious recipes!!


I loved this recipe! It was quick and easy to make and so delicious. My favorite part was watching my toddler devour it knowing how many vegetables she was eating. I will be adding this to our regular dinner rotation.

Marne Gerdes

Yum yum yum! We added tofu’s down chopped peanuts for extra protein and upped the sriracha cause we like it hot hot hot. Def’ making again.


Once again, a delicious recipe that doesn’t taste healthy. This will become a regular meal in our house.

Melissa Beadle

I added some broccoli and cauliflower since we have been lacking in veggies right now. The peanut sauce was so delicious and my college kids and friends cleaned their plates! Great recipe! Love your weekly emails


    That sounds good. I wish I would have thought about that when I made it.


My husband LOVED these flavors and it was very easy to cook, great leftovers!


New favorite! I used normal wheat linguini noodles and red cabbage because I already had some.. My partner and I loved it.


I made this tonight for dinner and it was delicious! I made the recipe as is and my husband thought the sauce was too “peanuty” so I added some more of the Banza linguine to dilute it. I suggest adding half the sauce and then gradually adding until the amount is to your liking. A huge thank you, Megan. Your recipes are consistently delicious and healthful.


    Oops!! Five solid stars!!


I made this tonight and my husband (who wouldnt like it if he saw the recipe or knew it had so many veggies) and I both really liked it.


This was delicious! The lime made it spectacular. I chose chunky p-nut butter because I wanted the crunch. I put in a third of a cup as I was wanting a bit more. I cut up the carrot and cooked it but I think it would have been better shredded and raw as recipe says. All the flavors came together in such a yummy way!


Just a little editingnote about this recipe, which I am making now. The instructions do not include the shredded carrots.


    Oops, me again. I see the carrots get added at the end.


I made this last night for dinner and it was so easy and so delicious! I thought we’d have leftovers but it was all gone!! thanks Megan!

jessica Liner

This recipe is super easy and delicious! I’ve made it cooked as dinner and also love the sauce so much that I often make it as a noodle salad with a bunch of whatever veggies I have in the fridge chopped up. which is great for a quick and delicious lunch.
I love that I can come to this site, and anything I pick to make will always be delicious and a hit with the fam. Thank you

    Megan Gilmore

    Aw, thanks for the kind words, Jessica. I’m so glad you’re loving the recipes!


This is a great meal. Comforting, comes together quickly, and full of veggies. I put the carrots in at the same time as the cabbage on accident, but it was still good that way. I also added a jalapeno because I had one on hand, which was great if you really like spicy!

Kayla Clark

I made this for the first time the other day, and my fiancee and I are obsessed. The leftovers did not last long at all.


so excited to make this. Looks delicious!!!

I know a lot of people are avoiding soy, so thought I’d throw in there that I use coconut aminos when Tamari or soy sauce are called for. It’s a great alternative and has never led me wrong on the flavor in any of your recipes.


Absolutely delicious! Thanks so much for the great recipe, we served it with maple syrup/jalapeñosalmon and it was a winner with the family!

Elya Shaw

I am absolutely LOVING all of your recipes. Ive followed your recipes for years and this one is just as incredible as the rest!! Its so easy, delicious, healthy and quick cleanup. Thanks for being so dedicated to sharing health and wellness with the world ! <3

    Megan Gilmore

    Aw, thanks Elya! I’m so glad you’re enjoying the recipes, and I appreciate your feedback.


This was absolutely delicious! Easy to make and the entire family loved it. Thanks Megan, I have not tried one of your recipes and not liked it!


Easy and delicious!! Thanks!

Carmel Wright

This is so delicious!!! The sauce really made the whole thing amazing- I may have used a bit more ginger (I have a heavy hand with that and with garlic) but my goodness, this dish is tart, sweet, savory and well seasoned! We live in a town where the take away food options are few and most aren’t very healthy. I absolutely crave Thai sometimes and this will be my go to from now on!

Samantha H

Used brown rice ramen noodles instead of linguini and added some egg ribbons on top for extra protein. It was a hit, even with my 2 & 5 year old. The peanut sauce was on point, most other peanut sauce recipes feel like something is missing, this was delicious!


Wow made these the other night and my husband and I absolutely loved them! Great way to use up any extra veggies, and we’ve long been a fan of adding in tons of cabbage along with noodles. Thanks for the easy, delicious, and healthy recipe! Already planning to make another batch this week.


Wasn’t sure about the sauce as I was making it but once mixed with everything else, it was so good! I didn’t have Sriracha and didn’t want a lot of spice so I sprinkled a bit of chili powder in it…really couldn’t tell. loved the texture with soft noodles, crunchy carrots and cabbage and peppers Used almond butter and it was great.

Rona Cukier

Any hints for preparing this in the instant pot?

We love, love, love this recipe!! All your recipes are absolutely deeeeeeeelicious and so very efficient to make!

I’ve made your curry chicken soup in the instant pot and it’s so much easier and faster than stir frying all the vegetables, not to mention not requiring oil!


Really enjoyed this with the family tonight. Used gluten free noodles. I know this will be requested often. Thank you for another great veg dish.


I’ve made this recipe so many times and it is always a hit! So good!

Rachel JacoBsen

This is literally my favorite meal! My family loves this, too so it’s now a weekly favorite. My daughter said, “I don’t usually like peanut sauce, but this is delicious!” We also love the Vegan Pad Thai, which is very similar and I also highly recommend.

Beth Liakos

This was really delicious! I used a bag of broccoli coleslaw instead of the cabbage, added mushrooms and some store bought spiralized zucchini noodles. You really can’t tell how much vegetables are in this dish! I didn’t have sriracha and substituted slightly less garlic chili sauce instead.
Thank you so much!!

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