Peanut Noodles with Extra Vegetables
Servings: 4
Calories: 339kcal
If you love spicy peanut noodles, you'll love this easy homemade version. The sauce comes together in just a few minutes, and I've added a sneaky serving of veggies, but it still tastes like you're eating a big bowl of creamy, comforting noodles. The secret is using shredded cabbage, which becomes quite noodle-like when cooked. Use a bag of shredded cabbage or coleslaw mix to cut down on the prep time!
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Ingredients
- 4 ounces noodles of choice (see notes)
- 1 tablespoon olive oil
- 1 pound shredded cabbage (or coleslaw mix)
- 1 small red onion , thinly sliced
- 1 red bell pepper , sliced (optional)
- ½ teaspoon fine sea salt
- 2 carrots , shredded (or coleslaw mix)
- 1 cup fresh cilantro , chopped
- 2 green onions , chopped (for garnish)
Peanut Sauce
- ¼ cup creamy all-natural peanut butter
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon sriracha
- 2 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 inch fresh minced ginger
- 1 garlic clove
Instructions
- Bring a large pot of water to a boil and season with 2 teaspoons of salt. Cook the pasta according to the package directions.
- While the noodles are cooking, heat the olive oil in a separate large deep skillet over medium-high heat. Add in the cabbage, red onion, bell pepper, and ½ 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 likely fill the pan at first, but will shrink down as they cook!
- Prepare the sauce in a medium bowl or glass measuring cup. Add 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 thin the sauce. I usually use 2 to 4 tablespoons of water to get a pourable 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 4 days, and reheated in a pan until warm again.
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Notes
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!
Noodle Note: I've tested this recipe with spaghetti, linguine, and rice noodles. Use chickpea- or lentil-based pasta for extra protein while keeping it gluten-free.
Time-Saving Tip: Use a bag of coleslaw mix (shredded cabbage and carrots) instead of chopping extra veggies on a busy weeknight. The store-bought veggies should soften in about 8 minutes, then you stir in the peanut sauce and noodles for a faster meal.
Nutrition
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