Ingredients
Scale
- For the Noodles & Veggies:
- 12 ounces (340g) whole wheat spaghetti, linguine, or your favorite noodles
- 1 tablespoon olive oil or avocado oil
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned or shredded
- 1 cup shredded red cabbage
- 1 cup shelled edamame (fresh or frozen, thawed)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- For the Spicy Peanut Sauce:
- 2/3 cup natural creamy peanut butter
- 1/2 cup hot water (plus more as needed to thin)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup (or agave nectar/honey)
- 1 tablespoon toasted sesame oil
- 1–3 teaspoons chili garlic sauce (or Sriracha), adjust to your spice preference
- 1 tablespoon fresh lime juice
- For Garnish (Optional):
- 1/4 cup chopped scallions (green onions)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped roasted peanuts
- 1 teaspoon sesame seeds
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the noodles and rinse briefly with cold water to prevent sticking; set aside.
- Prepare the Vegetables (if not already done): While the noodles are cooking, wash and chop all your vegetables. Having everything prepped (mise en place) makes the stir-frying process smooth and quick.
- Sauté Aromatics & Veggies: Heat the olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant – be careful not to burn them.
- Add the sliced red bell pepper and julienned carrots to the skillet. Stir-fry for 3-4 minutes until they are slightly tender-crisp.
- Add the shredded red cabbage and edamame. Continue to stir-fry for another 2-3 minutes. You want the vegetables to retain some crunch.
- Whisk the Peanut Sauce: While the veggies are cooking (or just before), prepare the sauce. In a medium bowl, combine the peanut butter, hot water, soy sauce (or tamari), rice vinegar, maple syrup, toasted sesame oil, chili garlic sauce, and lime juice. Whisk vigorously until the sauce is smooth and creamy. If the sauce is too thick, add a little more hot water (or some of the reserved pasta water), one tablespoon at a time, until it reaches your desired consistency. It should be pourable but still thick enough to coat the noodles.
- Taste and Adjust Sauce: This is crucial! Taste the sauce. Does it need more sweetness? Add a touch more maple syrup. More tang? A splash more rice vinegar or lime juice. More saltiness? A little more soy sauce. More heat? You know what to do – more chili garlic sauce!
- Combine Everything: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the prepared spicy peanut sauce over the noodles and vegetables.
- Toss to Coat: Using tongs, gently toss everything together until the noodles and vegetables are evenly coated with the luscious sauce. If the mixture seems too dry, add a splash of the reserved pasta water to help loosen it up and allow the sauce to cling better. Cook for another 1-2 minutes, just until everything is heated through.
- Serve and Garnish: Divide the Vegetarian Spicy Peanut Noodles among serving bowls. Garnish generously with chopped scallions, fresh cilantro, chopped roasted peanuts, and sesame seeds, if desired. Serve immediately and enjoy the explosion of flavors!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650