Peanut Noodles with Vegetables

Name: Peanut Noodles with Vegetables
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 250 g dried spaghetti; 1 tbsp salt (for pasta water); 4 tbsp peanut butter (smooth, natural-style); 2 tbsp soy sauce (reduced-sodium); 4 tbsp water (warm, to thin the sauce); 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp chili oil (store-bought, use 0.5 tsp for milder heat); 2 pcs garlic (cloves, minced); 1 tbsp vegetable oil; 1 pcs carrot (medium, julienned); 1 pcs red bell pepper (medium, thinly sliced); 100 g red cabbage (shredded); 3 pcs scallion (thinly sliced, greens and whites separated); 2 tbsp roasted peanuts (chopped, for garnish); 2 tbsp cilantro (chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

4.5/5(93)

TASTE SCORE

9/10

Chewy noodles tossed in a creamy, savory peanut sauce with a gentle kick of heat. Fresh vegetables add crunch and color, making this a quick, satisfying weeknight dinner that comes together in under 30 minutes.

PREP

15m

COOK

12m

SERVES

1 CUP

318 cal

SERVINGS

METHOD · 5 STEPS

boil · ~12 min
Boil the spaghetti.
1.Bring a large pot of water to a rolling boil.
2.Add salt to the boiling water.
3.Add spaghetti and cook according to package directions until al dente.
4.Reserve 1/4 cup of pasta water, then drain the rest in a colander.
5.Rinse briefly with cold water to stop cooking and set aside.
TIPReserve pasta water before draining — its starch helps the sauce cling to the noodles.
mix · ~2 min
Whisk together the peanut sauce.
1.In a small bowl, combine peanut butter, soy sauce, warm water, honey, rice vinegar, and chili oil.
2.Whisk until smooth and creamy. The sauce should be thick but pourable.
3.Taste and adjust with more chili oil or a splash of water if needed.
TIPWarm water helps the peanut butter loosen up — cold water makes it seize.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat vegetable oil in a large skillet or wok over medium-high heat.
2.Add minced garlic and scallion whites. Sauté until fragrant, about 30 seconds.
3.Add julienned carrot and sliced bell pepper. Stir-fry for 2 minutes until slightly softened but still crisp.
4.Add shredded red cabbage and stir-fry for 1 more minute.
TIPKeep the vegetables crisp-tender — they should retain some bite for texture.
mix · ~2 min
Toss noodles with sauce and vegetables.
1.Reduce heat to low. Add the cooked spaghetti to the skillet with the vegetables.
2.Pour the peanut sauce over the noodles.
3.Add a splash of reserved pasta water (about 2 tablespoons) to help loosen the sauce.
4.Toss everything together until the noodles are evenly coated and glossy.
5.Warm through gently for 1 minute.
TIPDon't overheat at this stage or the peanut sauce can dry out and become pasty.
garnish · ~1 min
Garnish and serve.
1.Divide the peanut noodles among serving bowls.
2.Sprinkle each bowl with scallion greens, chopped peanuts, and cilantro.
3.Serve immediately with a lime wedge on the side for squeezing.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the cooked spaghetti briefly with cold water to stop cooking and remove excess starch, which prevents clumping.
2
Warm the peanut butter slightly before mixing if it's too stiff — this helps the sauce emulsify smoothly.
3
Reserve a full 1/4 cup of pasta water; the starch helps the sauce cling evenly to every noodle.
4
Cut carrots into thin matchsticks (julienne) so they soften quickly but stay crunchy in the stir-fry.
5
Add the chili oil gradually if you're sensitive to heat — you can always add more at the end.
6
Toss the noodles with sauce and vegetables over low heat only; high heat can make the peanut sauce turn pasty.
7
Top with chopped peanuts just before serving to maintain their crunch, not while tossing.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g of shredded cooked chicken, sautéed shrimp, or cubed firm tofu in Step 3 after the aromatics to turn this side dish into a protein-packed main course.

gluten free

Gluten-free

Swap spaghetti for rice noodles or gluten-free linguine, and use tamari instead of soy sauce to keep the dish celiac-friendly.

low oil

Low-oil

Dry-stir-fry the vegetables in a nonstick pan using a splash of water or vegetable broth instead of oil to reduce fat without sacrificing texture.

spicy sesame

Spicy-sesame

Replace chili oil with 1 tablespoon of toasted sesame oil and add 1 teaspoon of sriracha for a nutty, spicy twist that complements the peanut base.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Plant-Based Protein

Peanut butter provides a solid dose of plant protein and healthy unsaturated fats, supporting muscle repair and heart health.

✓

Rich in Fiber

Red cabbage, carrots, and bell peppers contribute dietary fiber which aids digestion and promotes a feeling of fullness.

✓

Vitamin C Boost

Red bell pepper and fresh lime juice are excellent sources of vitamin C, supporting immune function and collagen production.

✓

Antioxidant-Rich Vegetables

Red cabbage contains anthocyanins, which are powerful antioxidants that help reduce inflammation in the body.

QUESTIONS?

Frequently asked questions

Yes. Whole wheat spaghetti adds fiber and a nuttier flavor; gluten-free varieties like rice or chickpea pasta also work well but may need a slightly shorter boil time.