Description
This creamy peanut noodles recipe is a quick and flavorful Asian-inspired dish featuring tender spaghetti or rice noodles tossed in a rich, homemade peanut sauce. Enhanced with fresh vegetables like shredded carrots, red bell pepper, and green onions, and finished with crunchy roasted peanuts and fresh herbs, this vegan and vegetarian meal is perfect served cold or at room temperature for a light, satisfying lunch or dinner.
Ingredients
Scale
Noodles and Sauce
- 12 ounces spaghetti or rice noodles
- 2 tablespoons sesame oil
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sriracha or chili garlic sauce (optional for heat)
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- ¼ cup warm water (as needed to thin sauce)
Vegetables and Garnishes
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- ¼ cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro or basil
Instructions
- Cook the Noodles: Prepare the noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process, then toss with sesame oil to prevent sticking.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sriracha (if using), minced garlic, grated ginger, and a few tablespoons of warm water until smooth and creamy. Add additional water as needed to achieve your preferred sauce consistency.
- Combine Ingredients: In a large bowl, add the cooked noodles, shredded carrots, thinly sliced red bell pepper, and sliced green onions. Pour the peanut sauce over the noodles and toss thoroughly to coat everything evenly.
- Garnish and Serve: Top the peanut noodles with chopped roasted peanuts and fresh herbs such as cilantro or basil. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Add grilled chicken, tofu, or shrimp to increase protein content.
- Use gluten-free tamari and rice noodles to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days.
