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Easy • Vegetarian

Speedy Saucy Peanut Veggie Noodles

Quick-cooking noodles tossed in a rich, flavorful peanut sauce with crisp vegetables for a perfect weeknight meal.

Prep
10 min
Cook
15 min
Servings
3
Level
Easy
Speedy Saucy Peanut Veggie Noodles

When hunger strikes and you need dinner on the table *now*, these Speedy Saucy Peanut Veggie Noodles are your hero. They come together in a flash, are bursting with flavor, and are endlessly customizable with whatever veggies you have on hand!

Ingredients

Yield: 3 servings

For the Noodles & Veggies

  • 8 oz spaghetti or linguine (or rice noodles for gluten-free)
  • 1 tbsp sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans
  • 1 cup thinly sliced carrots
  • 2 cups baby spinach or chopped bok choy

For the Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce (low sodium preferred)
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup warm water (or more, to reach desired consistency)

For Serving

  • Crushed peanuts, for garnish (optional)
  • Toasted sesame seeds, for garnish (optional)
  • Cilantro, chopped, for garnish (optional)

Preparation

  1. Step 1

    Cook pasta according to package directions until al dente. Drain and set aside.

  2. Step 2

    While pasta cooks, prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, ginger, garlic, and red pepper flakes (if using). Add warm water, 1 tablespoon at a time, whisking until the sauce is smooth and reaches your desired consistency. It should be easily pourable but still thick enough to coat.

  3. Step 3

    Heat sesame oil in a large skillet or wok over medium-high heat. Add bell pepper, snap peas, and carrots. Sauté for 3-5 minutes until vegetables are tender-crisp.

  4. Step 4

    Add the cooked and drained noodles to the skillet with the vegetables. Pour the peanut sauce over everything.

  5. Step 5

    Add the baby spinach (or bok choy) and toss everything together until the noodles and vegetables are thoroughly coated in the sauce and the spinach has wilted.

  6. Step 6

    Serve immediately, garnished with crushed peanuts, sesame seeds, and fresh cilantro if desired.

Tips

  • Add cooked shredded chicken or pan-fried tofu for a protein boost.
  • Adjust the red pepper flakes to your spice preference; omit for no heat.

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