Easy Peanut Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
339 kcal
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Course
Main Course
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Cuisine
Vegan
Easy Peanut Noodles
Description
This recipe features linguine or alternative noodles cooked and combined with a sauté of green cabbage, red bell pepper, and red onion, seasoned with salt. The peanut sauce is made by whisking together creamy peanut butter with tamari, sriracha for heat, lime juice for acidity, toasted sesame oil for nuttiness, maple syrup for sweetness, fresh minced ginger, and garlic. Thin the sauce with water to desired consistency.
The noodles and vegetables are tossed with the sauce, along with shredded carrots and fresh cilantro, creating a harmonious blend of creamy, spicy, and fresh flavors. The sautéing softens the vegetables while retaining their texture, and the sauce coats everything thoroughly.
This dish can be garnished with chopped green onions if desired. It’s suitable as a main course or substantial side. The peanut flavor is distinct, and substitutions like almond or sunflower seed butter can be made if preferred.
The recipe notes suggest dividing into fewer servings for larger portions and highlight that nutrition information is an estimate. The inspiration came from a published cookbook.
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 salt 4 grams; I use Real Salt brand, fine sea salt
- 2 carrot peeled & shredded
- 1 cup cilantro chopped, fresh
- 2 green onions , chopped (for garnish)
Peanut Sauce
- 1/4 cup peanut butter 70 grams, creamy, all-natural
- 2 tablespoons tamari (32 grams; gluten-free soy sauce)
- 1 tablespoon sriracha (18 grams)
- 2 tablespoons lime juice 26 grams, fresh
- 1 tablespoon sesame oil 12 grams, toasted
- 1 tablespoon maple syrup (20 grams)
- 1 inch ginger 4 grams; about 1 tablespoon, fresh, minced
- 1 clove garlic (2 grams)
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
- The nutrition information reported is approximate and based on generic ingredients; actual values may vary.
- Increase serving size by dividing the recipe into three rather than four portions if desired.
- Almond butter or sunflower seed butter can substitute peanut butter if preferred.
- The recipe draws inspiration from a published cookbook, offering a tested flavor profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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