Peanut Noodles with Veggies

Peanut Noodles with Veggies

Chewy noodles tossed in a creamy peanut sauce with crisp-tender vegetables for crunch.

Total 25 min Makes 4 servings Calories 430/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Peanuts, Soy, Wheat, Sesame

These peanut noodles combine a glossy, savory-sweet peanut sauce with shredded carrots, bell peppers, and crunchy snap peas for contrast in every bite. Ready in under 30 minutes, they work equally well as a quick weeknight dinner or a chilled make-ahead lunch. A sprinkle of scallions and crushed peanuts adds a final layer of texture.

Ingredients

  • 8 ounces spaghetti or lo mein noodles
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoons honey
  • 1 tablespoons toasted sesame oil
  • 1 teaspoons chili garlic sauce
  • 2 cloves garlic, minced
  • 1 teaspoons fresh ginger, grated
  • 3-5 tablespoons warm water, as needed to thin sauce
  • 1 cup carrots, julienned or shredded
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas, thinly sliced
  • 1/2 cup red cabbage, shredded
  • 3 scallions, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente.

  2. Drain the noodles and rinse under cold water to stop the cooking and remove excess starch; set aside.

  4. Whisk in warm water, one tablespoon at a time, until the sauce reaches a pourable, creamy consistency.

  5. Add the cooked noodles to a large bowl along with the carrots, bell pepper, snap peas, and red cabbage.

  6. Pour the peanut sauce over the noodles and vegetables and toss until evenly coated.

  7. Divide among bowls and top with scallions, chopped peanuts, and cilantro.

  8. Serve with lime wedges for squeezing over the top.

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    Peanut Noodles with Veggies

    These peanut noodles combine a glossy, savory-sweet peanut sauce with shredded carrots, bell peppers, and crunchy snap peas for contrast in every bite. Ready in under 30 minutes, they work equally well as a quick weeknight dinner or a chilled make-ahead lunch. A sprinkle of scallions and crushed peanuts adds a final layer of texture.

    25 min 4 servings 430 cal

    Ingredients

    • 8 ounces spaghetti or lo mein noodles
    • 1/2 cup creamy peanut butter
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoons honey
    • 1 tablespoons toasted sesame oil
    • 1 teaspoons chili garlic sauce
    • 2 cloves garlic, minced
    • 1 teaspoons fresh ginger, grated
    • 3-5 tablespoons warm water, as needed to thin sauce
    • 1 cup carrots, julienned or shredded
    • 1 cup red bell pepper, thinly sliced
    • 1 cup snap peas, thinly sliced
    • 1/2 cup red cabbage, shredded
    • 3 scallions, thinly sliced
    • 1/4 cup roasted peanuts, chopped
    • 2 tablespoons fresh cilantro, chopped
    • 1 lime, cut into wedges

    Method

    1. 1

      Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente.

    2. 2

      Drain the noodles and rinse under cold water to stop the cooking and remove excess starch; set aside.

    3. 3

      In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, garlic, and ginger until smooth.

    4. 4

      Whisk in warm water, one tablespoon at a time, until the sauce reaches a pourable, creamy consistency.

    5. 5

      Add the cooked noodles to a large bowl along with the carrots, bell pepper, snap peas, and red cabbage.

    6. 6

      Pour the peanut sauce over the noodles and vegetables and toss until evenly coated.

    7. 7

      Divide among bowls and top with scallions, chopped peanuts, and cilantro.

    8. 8

      Serve with lime wedges for squeezing over the top.