Peanut Noodles

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 (as a main)

Ingredients:

12 oz (340 g) dried wheat noodles or spaghetti

1 tablespoon neutral oil

1 red bell pepper, thinly sliced

2 medium carrots, julienned or shredded

2 cups (about 140 g) shredded cabbage or coleslaw mix

3 green onions, thinly sliced

1/4 cup (35 g) roasted peanuts, roughly chopped

Small handful fresh cilantro, chopped (optional)

Peanut Sauce:

1/2 cup (120 g) creamy peanut butter

1/4 cup (60 ml) soy sauce

2 tablespoons rice vinegar or lime juice

1–2 tablespoons honey or maple syrup

1 tablespoon toasted sesame oil

2–3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1–2 teaspoons sriracha or chili-garlic sauce (optional)

1/2–3/4 cup (120–180 ml) warm water, as needed

Instructions:

Cook noodles in salted boiling water until just tender. Drain and rinse briefly under cold water.

Whisk all peanut sauce ingredients together, adding warm water gradually until smooth and pourable.

Sauté bell pepper and carrots in neutral oil for 2–3 minutes, then add cabbage and cook briefly until slightly softened.

Add noodles to the skillet with vegetables. Pour over the peanut sauce and toss over low heat until evenly coated and warmed through.

Adjust seasoning with more soy, lime or vinegar, honey, and chili sauce to taste. Stir in most green onions and cilantro.

Serve in bowls topped with chopped peanuts, remaining green onions, extra cilantro, and lime wedges.

Nutrition (Calories)Approx. 550 calories per serving. Best for quick weeknight dinners or hearty make-ahead lunches. Values are estimates and will vary with noodle type and toppings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Snack

Cuisine: American

Calories: 550

Notes

Pro Tip:
Keep a little noodle cooking water and use it to loosen the sauce if it thickens. It helps the sauce cling to the noodles and stay silky.