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Easy Peanut Noodles
5 from 117 votes

Easy Peanut Noodles

Easy Peanut Noodles combine linguine with sautéed vegetables like cabbage, red bell pepper, and red onion, tossed in a creamy peanut sauce flavored with tamari, sriracha, lime juice, sesame oil, maple syrup, ginger, and garlic. The dish has a rich, spicy, and tangy profile with a balanced mix of textures from crisp vegetables and tender noodles.

Prep Time
15 mins
Cook Time
20 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 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

    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

  • 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

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%)

Nutrition Facts

Serving: 4 Serving

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.