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