20-Minute Peanut Noodles With Crunchy Vegetables
Make these 20-minute peanut noodles with crunchy vegetables, creamy lime-peanut sauce, and pantry staples for a quick plant-based lunch or weeknight dinner.
By Nora Bellweather ·
Recipe
20-Minute Peanut Noodles With Crunchy Vegetables
By Nora Bellweather · Asian-inspired
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 8 oz thin, flat dried rice noodles with a 4–6 minute boiling time
- 2 cup shredded green cabbage or plain coleslaw mix
- 1 medium carrot, coarsely grated
- 1 red bell pepper, seeded and cut into thin strips
- 2 scallions, thinly sliced
- ½ cup smooth peanut butter
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- 2 tsp toasted sesame oil
- 1 tsp sriracha
- 1 clove garlic, finely grated
- 1 tsp finely grated fresh ginger
- ½ cup warm water, divided
- ¼ cup roasted salted peanuts, roughly chopped
Method
- 1
Bring a 4-quart pot of water to a boil over high heat while you prepare the vegetables and sauce.
- 2
Place the shredded cabbage, grated carrot, bell pepper strips, and sliced scallions in a large mixing bowl.
- 3
In a medium bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, sriracha, garlic, ginger, and 1/4 cup warm water until smooth, about 1 minute.
- 4
Add the rice noodles to the boiling water and cook according to the package directions, usually 4–6 minutes, stirring gently to separate them. They should be tender with no firm or chalky center.
- 5
Drain the noodles in a colander, rinse briefly under cool running water until no longer hot, and shake thoroughly to remove excess water.
- 6
Add the drained noodles and peanut sauce to the bowl of vegetables.
- 7
Toss with tongs for 1–2 minutes until evenly coated, adding the remaining warm water 1 tablespoon at a time only as needed to loosen the sauce. The noodles should separate easily and look glossy, with no watery puddle at the bottom.
- 8
Divide among four bowls and sprinkle with the chopped peanuts.
The story behind it
These peanut noodles bring together a creamy lime-peanut sauce, tender rice noodles, and a generous pile of crunchy vegetables. The sauce comes together in one bowl while the water heats. Serve them right away or pack them for lunch the next day.
A Quick Meal With Plenty of Crunch
Peanut butter gives these noodles a creamy coating without any dairy. Lime juice brightens the sauce, soy sauce adds savory depth, and a little maple syrup balances the sharp edges. Warm water loosens the peanut butter so it coats the noodles rather than sitting in thick patches.
The vegetables stay raw, which keeps the cooking time short and gives the dish contrast. Packaged shredded cabbage is especially useful here. Choose plain cabbage or a coleslaw mix without dressing. Grate the carrot on the large holes of a box grater, and cut the pepper into narrow strips so the vegetables mix easily with the noodles.
Ingredient Swaps That Work
- Noodles: Thin, flat rice noodles that boil in 4–6 minutes keep this meal within 20 minutes. Spaghetti or wheat noodles also work, but their cooking time may be longer.
- Peanut butter: Smooth peanut butter makes the most even sauce. Stir natural peanut butter thoroughly before measuring. If yours contains added sugar, start with half the maple syrup.
- Vegetables: Replace the bell pepper with thinly sliced cucumber or snap peas. Pat cucumber dry before adding it so it does not water down the sauce.
- Extra protein: Add thawed shelled edamame or cubed ready-to-eat baked tofu. Check packaged tofu sauces for animal-derived ingredients.
Make-Ahead and Storage
For the freshest texture, refrigerate the sauce and cut vegetables separately for up to 3 days, then cook the noodles when needed. Keep chopped peanuts separate until serving so they stay crisp.
Refrigerate assembled noodles in an airtight container for up to 3 days. They will absorb sauce as they sit. Toss each serving with a teaspoon or two of water and an extra squeeze of lime before eating. These noodles are good cold or at room temperature. To serve warm, microwave in 30-second intervals, stirring between each; the vegetables will soften slightly.
Frequently Asked Questions
Why is my peanut sauce thick or grainy?
Peanut butter can tighten when liquid first touches it. Keep whisking and add the warm water gradually. Very cold peanut butter takes a little longer to become smooth.
Can I make these noodles gluten-free?
Yes. Use rice noodles labeled gluten-free and replace the soy sauce with gluten-free tamari. Check the sriracha label too if avoiding gluten strictly.
How spicy is this recipe?
One teaspoon of sriracha gives the whole bowl a mild warmth. Leave it out for a heat-free version, or offer extra at the table rather than increasing it for everyone.
Can I use another nut or seed butter?
Almond butter or sunflower seed butter can replace the peanut butter. Their flavor and thickness differ, so adjust the water gradually. For a peanut allergy, also omit the peanut garnish and check all ingredient labels for cross-contact warnings.
Finish with the chopped peanuts just before serving for a crisp topping. Keep a little extra lime nearby to brighten up any leftovers.
