Description
A creamy, savory, and spicy plant-based noodle dish that comes together in just 20 minutes. Perfect for busy weeknights, this recipe uses pantry staples and whatever colorful veggies you have on hand for a comforting, zero-waste meal.
Ingredients
- 8 oz spaghetti or linguine (or rice noodles/udon for gluten-free)
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned or grated
- 1 cup snap peas or snow peas, halved
- 1 cup broccoli florets, chopped small
- 1/2 cup creamy peanut butter (natural, unsweetened)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1.5 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha or chili flakes (optional)
- 3–4 tablespoons warm water
- 1 tablespoon toasted sesame seeds (for garnish)
- Fresh cilantro or green onions (for garnish)
Instructions
- Prep the veggies and noodles: Chop bell peppers, julienne/grate carrots, and chop broccoli. Mince garlic and grate ginger. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente (8-10 minutes). Reserve 1/2 cup of starchy pasta water before draining. Do not rinse the pasta.
- Make the sauce: In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and sriracha. If peanut butter is stiff, microwave for 30 seconds. Add warm water one tablespoon at a time until the sauce is creamy and pourable.
- Sauté the veggies: Heat a large skillet or wok over medium-high heat with a splash of oil. Add harder veggies (carrots, broccoli) and stir-fry for 2-3 minutes. Add quicker-cooking veggies (bell peppers, snap peas) and cook for another 2-3 minutes until crisp-tender.
- Combine everything: Add the cooked pasta to the skillet with the veggies. Pour the peanut sauce over everything and toss thoroughly to coat. Add reserved pasta water if the sauce is too thick.
- Serve and garnish: Divide among bowls. Top with toasted sesame seeds, sliced green onions, and fresh cilantro. Serve immediately.
Notes
Do not overcook the vegetables; they should remain crisp-tender. Warm the peanut butter slightly if it is too stiff to whisk. Use the reserved starchy pasta water to help the sauce emulsify and cling to the noodles. Toast sesame seeds in a dry pan for 1-2 minutes for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
Keywords: vegan, peanut noodles, sesame noodles, weeknight dinner, quick meals, plant-based, gluten-free option, meal prep, healthy dinner, 20 minute meals