Easy Peanut Noodles
If you’re looking for a quick and satisfying meal that bursts with flavor, then Easy Peanut Noodles might just be your new best friend. With its creamy peanut sauce, a hint of spice, and the satisfying chew of perfectly cooked noodles, this dish is not just easy to prepare but also incredibly delicious. Perfect for…
Servings: 4 servings
Ingredients
Ingredients
- 4 ounceslinguine noodles I use Banza chickpea noodles
- 1 tablespoonolive oil
- 1/2 headgreen cabbage shredded (about 3-4 cups)
- 1 red bell pepper sliced (seeds removed)
- 1/2 red onion thinly sliced
- 1/2 teaspoonfine sea salt 4 grams; I use Real Salt brand
- 2 carrots peeled & shredded
- 1 cupfresh cilantro chopped
- 2 green onions chopped (for garnish)
- 1/4 cupcreamy all-natural peanut butter 70 grams
- 2 tablespoonstamari 32 grams; gluten-free soy sauce
- 1 tablespoonsriracha 18 grams
- 2 tablespoonsfresh lime juice 26 grams
- 1 tablespoontoasted sesame oil 12 grams
- 1 tablespoonmaple syrup 20 grams
- 1 inchfresh minced ginger 4 grams; about 1 tablespoon
- 1 clovegarlic 2 grams
Instructions
Instructions
- Cook the linguine according to the package directions. Before draining, scoop out and reserve about 1/4 cup (4 tablespoons) of the hot pasta cooking water, then drain the noodles and set them aside.
- While the pasta cooks (or immediately after draining), heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the shredded cabbage, sliced red bell pepper, thinly sliced red onion, and 1/2 teaspoon fine sea salt. Sauté, stirring occasionally, until the vegetables are softened, about 6–8 minutes. If the vegetables begin to stick, add 1–2 tablespoons of the reserved pasta water and continue cooking.
- In a medium bowl, combine 1/4 cup creamy peanut butter, 2 tablespoons tamari, 1 tablespoon sriracha, 2 tablespoons fresh lime juice, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 inch minced fresh ginger, and 1 clove minced garlic. Whisk until smooth. If the sauce is too thick to pour or coat the noodles, whisk in 1–2 tablespoons of the reserved pasta water to reach a pourable consistency.
- Add the drained noodles to the skillet with the sautéed vegetables. Add the 2 shredded carrots and 1 cup chopped cilantro.
- Pour the peanut sauce over the noodles and vegetables. Toss everything together until evenly coated and heated through, adding up to 2 more tablespoons of reserved pasta water if needed to loosen the sauce. Cook 1–2 minutes until everything is hot.
- Divide into bowls and garnish with the chopped green onions. Serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet until warmed through.
Notes
Notes
Nutrition information is for 1/4 of this recipe. This is automatically calculated using generic ingredients, so it's just an estimate, and not a guarantee. For a more filling portion, divide this recipe into just 3 servings instead.
Don't care for peanut butter? Use
almond butter
or
sunflower seed butter
instead!
This recipe is inspired by a meal in my friend Angela's new book,
Oh She Glows for Dinner
. Be sure to check it out for more dinner inspiration!
Nutrition information is for 1/4 of this recipe. This is automatically calculated using generic ingredients, so it's just an estimate, and not a guarantee. For a more filling portion, divide this recipe into just 3 servings instead.
Don't care for peanut butter? Use
almond butter
or
sunflower seed butter
instead!
This recipe is inspired by a meal in my friend Angela's new book,
Oh She Glows for Dinner
. Be sure to check it out for more dinner inspiration!