Peanut Noodles and Vegetables
A creamy peanut sauce with sesame, garlic, ginger and a bit of sweet, tang and heat thrown in plays the starring role in this flavor-packed Peanut Noodles and Vegetables dish.
Servings (change as needed): 6
- 6 ounce vermicelli or other noodle (Note 1) 170 gm
- 4 cups in total, chopped or small vegetables, Note 2
- 1/2 teaspoon sesame oil
- 1/4 cup creamy peanut butter
- 1/4 cup warm water (or more to thin sauce out if needed)
- 2 tablespoon soy sauce (I use low sodium soy sauce)
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (1 inch) grated (or 1/4 tsp ground ginger)
- 1 tablespoon chili garlic sauce (or 1 tsp or more sriracha or red pepper flakes to taste)
- 1 garlic clove, minced (1 tsp) if you like garlic, use 2 tsp
- 1/4 cup chopped green onions
- optional: 1 tablespoon toasted sesame seeds, 2 Tbsp chopped peanuts, chopped fresh cilantro, chopped spring onions, bean sprouts,, squeeze of lime juice
COOK PASTA: Boil in salted water according to package directions for al dente. Drain, rinse under cold water, then drain again. Place in large bowl. Mix in 1/2 tsp sesame oil.
MAKE PEANUT SAUCE: Place all peanut sauce ingredients in a sealed plastic container. Cover tightly (lock and seal). Shake hard until smooth. It should be thick, but pour-able. Add more water if needed. Alternatively, whisk ingredients together in a bowl. Tip: For easier blending, microwave peanut butter for 10 seconds to soften.
COMBINE AND GARNISH: Add chopped fresh vegetables to noodles in bowl. When ready to serve, pour over peanut butter sauce and mix everything together. Taste and adjust to you taste (more sweetness, salt, heat, etc). Sprinkle with garnishes. Serve.
Nutritional information is estimated and does not include optional garnishes.
- I use vermicelli, but many others will work well such as spaghettini (or any spaghetti noodles), linguini, angel hair pasta, fettuccini, soba noodles, ramen noodles, rice noodles, udon.
- For a lower calorie version, try spiralized zucchini or butternut squash instead of noodles.
- Other variations and substitutes
- Vegetables: red cabbage (or green), cooked edamame, blanched asparagus, red bell pepper, carrots, blanched cut green beans, fresh spinach or kale, seeded cucumbers, red onion.
- Garnish: Toasted sesame seeds, chopped peanuts, chopped spring onions, chopped cilantro, squeeze of lime juice.
- Keep tasting the peanut sauce until you achieve the balance of sweetness, spiciness, tartness, saltiness, peanut and sesame flavors you prefer.
- Add protein like chicken or tofu to create a main dish.
- Make Ahead
- Peanut Noodles can definitely be made a few days ahead. In, fact, it's one of my favorite things about this recipe. I find the flavors develop more fully. Keep in mind, however, that the noodles becomes stickier as they absorb the peanut sauce. I don't mind that, but if you do, you can add a bit of water or oil (or, as noted above, add the sauce just before serving).
- I prefer bringing the noodles to room temperature or slightly warm them in the microwave for a minute. My husband eats them cold straight from the fridge.
Calories: 289kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Sodium: 634mg | Potassium: 360mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6203IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg