Easy Noodles with Peanut Sauce and Veggies

This recipe for Easy Noodles with Peanut Sauce and Veggies is exactly the sort meal we all need on a busy weekday. It’s an entry-level easy dish to make with a sauce that comes together in mere minutes. It’s a terrific pantry meal with lots of flexibility to use what you have. Most of all, though, it’s darn tasty.

Nutritious Peanut Noodles

The flavors in this bowl might remind you of the peanut sauce that comes with Thai-style satay or summer rolls at your favorite Vietnamese restaurant. It’s a combination of peanut butter, soy sauce, rice vinegar, and sriracha. Give it an extra kick of umami by adding a spoonful of miso if you have it. Everything gets tossed with whatever noodles you prefer along with your favorite vegetables. The combination adds up to a nourishing one-dish meal. Make it with whole-grain noodles and you’ll get plenty of fiber, along with healthy fats, protein, and all the nutrients that come along with the veggies. It’s flavorful and satisfying.

A Versatile Recipe

This is a terrific pantry meal, since you can use what you have on hand. It’s very flexible that way. Here are a few suggestions:

• Make it with any long noodle, such as spaghetti, soba, or udon.
• Use any vegetables you enjoy that are crunchy when raw, such as cucumbers, snap peas, or bell peppers. Alternatively, cooked edamame or other blanched vegetables, such as blanched broccoli or green beans will work, too.
• Swap in another nut or seed butter if have a peanut allergy in your house. The flavor will be different, of course, but the creamy consistency will be much the same.
• Enjoy this warm, or eat it cold or room temperature as a leftover.

If you like Easy Noodles with Peanut Sauce, you might like:

Udon Noodle Soup with Soft Egg and Greens

Weeknight Fried Rice

Quick Chinese Chickenless Salad 

Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing

Grilled Tofu Satay with Peanut Sauce

5 from 1 vote

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Easy Noodles with Peanut Sauce and Veggies

A simple weeknight supper with a flavorful, just-spicy-enough peanut sauce. It's a very flexible recipe that works with any number of vegetables and a variety of noodles. Pack it up the next day and enjoy warm or cold as a leftover lunch.

Course Dinner

Cuisine Asian

Keyword noodles with peanut sauce

Prep Time 20 minutes

Cook Time 12 minutes

Servings 4

Calories 480 kcal

Author Katie Morford

Ingredients

• 12 ounces spaghetti, udon, or soba noodles (whole wheat, brown rice, or other favorite spaghetti, udon, or soba noodles)
• 1/3 cup unsweetened, creamy peanut butter
• 1 tablespoon soy sauce
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon white or mellow miso paste (optional)
• 3-5 tablespoons water
• 1 1/2 teaspoons sriracha (adjust if you prefer it spicier or not)
• 2 1/2 cups diced crunchy raw vegetables in any combination (cucumbers, bell peppers, celery, carrots, and snap peas all work well)
• 3 scallions, thinly sliced, light green and white parts only
• Fresh cilantro leaves to garnish, if desired

Instructions

1. Bring a big pot of salted water to a boil over high heat. Add the spaghetti/noodles and cook al dente according to package directions.

2. While the pasta cooks, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, 3 tablespoons water, and sriracha until creamy and smooth. The sauce should be creamy and not too thick. Add more water, if needed. Set aside.

3. Dice the vegetables and set aside.

4. Once the pasta is done, drain well and transfer to the bowl with the peanut sauce. Add the vegetables and scallions and toss well so the noodles are evenly coated with sauce. Taste and add more sriracha if you prefer it spicier. Garnish with cilantro leaves and serve immediately. If the pasta gets sticky as it sits, add another tablespoon or two of water (or a splash of sesame oil if you have it) to thin the sauce.