Easy Peanut Noodles
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
4
-
Calories
339 kcal
-
Course
Main Course
-
Cuisine
Vegan
Easy Peanut Noodles
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Peanut Noodles are a fast & flavorful weeknight meal, loaded with a surprising amount of veggies. The peanut sauce comes together in just minutes!
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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)
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Instructions
- 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.
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 Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Sodium
1000mg
(42%)
Potassium
546mg
(16%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
6468IU
(129%)
Vitamin C
89mg
(99%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Sodium | 1000mg | 42% |
| Potassium | 546mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 6468IU | 129% |
| Vitamin C | 89mg | 99% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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