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5.0 from 117 votes

Easy Peanut Noodles

Peanut Noodles are a fast & flavorful weeknight meal, loaded with a surprising amount of veggies. The peanut sauce comes together in just minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 339 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. Prepare the pasta according to the directions on the package.
  2. 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!
  3. 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.
  4. 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.
  5. 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

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

% 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.