Peanut Noodles with Vegetables
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked spaghetti briefly with cold water to stop cooking and remove excess starch, which prevents clumping.
- 2Warm the peanut butter slightly before mixing if it's too stiff — this helps the sauce emulsify smoothly.
- 3Reserve a full 1/4 cup of pasta water; the starch helps the sauce cling evenly to every noodle.
- 4Cut carrots into thin matchsticks (julienne) so they soften quickly but stay crunchy in the stir-fry.
- 5Add the chili oil gradually if you're sensitive to heat — you can always add more at the end.
- 6Toss the noodles with sauce and vegetables over low heat only; high heat can make the peanut sauce turn pasty.
- 7Top with chopped peanuts just before serving to maintain their crunch, not while tossing.
Adapt it for your goals.
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 freeGluten-free
Swap spaghetti for rice noodles or gluten-free linguine, and use tamari instead of soy sauce to keep the dish celiac-friendly.
low oilLow-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 sesameSpicy-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.
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.
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.
