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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

Easy Peanut Noodles

5 from 37 votes
Peanut Noodles are a fast & flavorful weeknight meal, loaded with a surprising amount of veggies. The peanut sauce comes together in just minutes!
prep15 mins cook20 mins total35 mins
Servings:4

Ingredients
 
 

  • 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)

Instructions

  • 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.

Video

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!
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!

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
Course: Main Course
Cuisine: vegan
Keyword: peanut noodles

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.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. I love this recipe so much! The only thing is I wouldn’t exactly call it “easy.” It isn’t difficult to make, but requires a lot of different ingredients and some time cutting things up. But it’s delicious, and actually I ate it cold the next day and liked it even better that way.

  2. I’m a huge fan of Spicy Peanut Noodles from Noodlebox however the closet one is 30 min away and they are a bit too spicy. Made these for dinner tonight and I have found my replacement!! Dinner was on the table in less time than a drive to Noodlebox, these are so delicious and I know they’re made with healthy & fresh ingredients plus we didn’t even have to leave the house! I used a bag of coleslaw mix which was a timesaver and chili pepper flakes instead of sriracha. So so delicious and once again another amazing recipe from Megan – haven’t made one thing off your site that wasn’t good!

  3. The two times I’ve been to a really great local restaurant I had their peanut noodles, so I was delighted to see this recipe in your email. I made it tonight – sooooo good! Followed one reader’s mention of adding broccoli and cauliflower and did the same, as I had both in the fridge and it needed to be used. It helped me when trying this for the first time to have everything ready to go first: sauce was made, and garnish and all veggies chopped. Then I boiled the noodles (rice) for 3 minutes as I cooked the onions, red pepper, cauliflower, and broccoli. Left the carrot and cabbage raw for more crunch. Then tossed noodles, sauce and veggies. Once I get the hang of it this will be easy to put together quickly. Next time I want to try adding the baked tofu – I picked up some arrowroot today, so I’m all set. 😉 Thanks for the great recipe!