Description
A simple recipe for vegetable noodles tossed in a savory sesame peanut sauce.
Ingredients
Scale
- 8 oz dried noodles (spaghetti or linguine)
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup sliced bell peppers (any color)
- 1 cup chopped broccoli florets
- 1/2 cup chopped green onions
- 1/4 cup smooth peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons water (or more for thinning)
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Cook noodles according to package directions. Drain and set aside.
- While noodles cook, prepare the sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, ginger, garlic, and water until smooth. Add more water if the sauce is too thick.
- Heat sesame oil in a large skillet or wok over medium heat.
- Add carrots, bell peppers, and broccoli to the skillet. Stir-fry for 3 to 5 minutes until vegetables are tender-crisp.
- Add the cooked noodles and the peanut sauce to the skillet with the vegetables.
- Toss everything together until the noodles and vegetables are evenly coated with the sauce. Cook for 1 to 2 minutes to heat through.
- Remove from heat. Stir in green onions.
- Serve immediately, garnished with sesame seeds.
Notes
- You can substitute ramen noodles or rice noodles for spaghetti.
- For extra flavor, add a teaspoon of sriracha or chili garlic sauce to the peanut sauce.
- Use spiralized zucchini or squash for a low-carb noodle alternative.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 18
- Cholesterol: 0
Keywords: sesame noodles, peanut sauce, veggie noodles, vegetarian pasta, quick dinner, stir fry