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–+ servings
Peanut noodles recipe.

Peanut Noodles

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • ½ pound (230 grams) dry noodles we recommend Italian linguine (1 pound if fresh udon noodles used)
  • 1 cup (130 grams) red bell pepper sliced
  • 1 cup (130 grams) cucumber sliced
  • 1 cup (100 grams) red cabbage sliced
  • 1 medium (100 grams) carrot sliced or grated
  • 2 (2) green onions save green tops for garnishing
  • ⅓ cup (40 grams) toasted peanuts crushed

SAUCE

  • ½ cup (120 grams) peanut butter
  • ⅓ cup (80 grams) soy sauce reduced-sodium
  • 3 tablespoons (45 grams) lime juice + 4 lime wedges for squeezing on top
  • 2 tablespoons (30 grams) maple syrup
  • 2 teaspoons (8 grams) sriracha sauce or more to taste
  • 1 clove (1 clove) garlic grated
  • 1 teaspoon (1 teaspoon) ginger grated

  • VEGGIES: Cut 1 cup red bell pepper, 1 cup cucumber, and 1 medium carrot into sticks. Thinly slice 1 cup red cabbage and 2 green onions. Set aside.
    NOODLES: Boil ½ pound dry noodles in lightly salted boiling water according to the package instructions. Drain and add to a large mixing bowl.
    SAUCE: Add ½ cup peanut butter, ⅓ cup soy sauce, 3 tablespoons lime juice, 2 tablespoons maple syrup, 2 teaspoons sriracha sauce, 1 clove garlic, and 1 teaspoon ginger (grated) to a blender.
    Blend until smooth. Add a splash of water if necessary.
    Tip: If you don't have a blender, use smooth peanut butter and whisk the ingredients in a bowl.
    vegetables, sauce, and noodles
  • MIX EVERYTHING: Add the peanut sauce and the vegetables to the bowl with the noodles and toss until well combined.
    Garnish with ⅓ cup toasted peanuts, green scallion tops, a squeeze of lime juice, and more sriracha or sesame oil if desired.
    Peanut noodles with toasted peanuts and lime in a bowl
  • SERVING SUGGESTIONS: Serve warm or at room temperature. They are excellent for a quick lunch or a tasty and healthy dinner.
    To increase the protein, you can add our pan-fried tofu (it’s really good and ready in 15 minutes), grilled or pan-fried chicken, shrimp, or a fried egg, depending on your dietary preferences.
    Peanut noodles with fried tofu and chopsticks
SUBSTITUTIONS
Dry Noodles: We use Italian linguine because they have the best chew/texture. Substitute spaghetti, udon noodles, rice noodles, soba noodles, ramen, egg noodles, or different types of Asian noodles.
Red bell pepper: Substitute yellow, green or orange bell pepper, cherry tomatoes, or mago.
Carrot: Substitute radishes.
Cucumber: Substitute avocado, or pineapple.
Red cabbage: Substitute green cabbage, boiled broccoli, or bok choi.
Green onions: Substitute shallots or pickled red onions.
Peanut butter: Substitute almond butter or tahini.
Soy sauce: Substitute gluten-free tamari sauce, or coconut aminos.
Maple syrup: Substitute sugar, honey, or agave syrup.
Lime juice: Substitute rice vinegar or lemon juice.
Sriracha sauce: Substitute tabasco hot sauce or chili powder.
STORAGE
Make Ahead: You can prepare the peanut sauce and keep it in the fridge in a sealed jar for four days. You can make peanut noodles up to a day in advance.
Refrigerator: Peanut noodles keep well for a couple of days in an airtight container in the fridge. You can eat the noodles cold, at room temperature, or lightly warmed with a microwave.
Freezer: This recipe is not suitable for freezing.
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