Can I serve peanut noodles hot or cold?

You can serve the noodles cold, at room temperature, or slightly warm. If they have been refrigerated, stir in a splash of water to loosen the thickened peanut sauce before serving if it’s too thick.

Can I use frozen vegetables?

Yes, cook frozen broccoli, edamame, peas, or a stir-fry vegetable blend first, then drain well before adding them to the noodles. Excess water can thin the peanut sauce.

How to make the vegetable peanut noodles spicier?

Add more crushed red pepper, sriracha, sambal oelek, or your favorite chili paste. Start with a small amount, then taste and adjust.

Why are my noodles with peanut butter sauce dry?

The noodles may have absorbed some of the sauce as they sat, and the peanut sauce may have thickened after chilling. Stir in a little water at a time until the sauce loosens and coats the noodles again.

What to do with leftover red cabbage?

Try using the leftover red cabbage in a vegan sushi bowl or add it to creamy tahini soba noodles .

Vegan Peanut Noodles with Vegetables - Three Little Chickpeas

Description

Creamy vegan noodles with vegetables tossed in a flavorful peanut sauce. A quick, easy dinner or packed lunch ready in less than 30 minutes.

Ingredients

Scale

Noodles and vegetables

2 cups of shredded red cabbage
2 large carrots, peeled into ribbons
1 English cucumber, diced
8 ounces (227 grams) uncooked flat brown rice noodles or spaghetti noodles
1/4 cup loosely packed chopped fresh cilantro

Peanut Sauce

½ cup (120 grams) natural peanut butter
¼ cup (60 milliliters) tamari or low-sodium soy sauce
3 tablespoons (45 milliliters) maple syrup
2 tablespoons (60 milliliters) fresh lime juice
1 tablespoon (15 milliliters) rice vinegar
½ inch fresh grated ginger
1 teaspoon garlic powder
½ teaspoon crushed red pepper
2 to 4 tablespoons (30 to 60 milliliters) water, or as needed (* see note below)

For Serving

Chopped roasted peanuts or cashews
More crushed red pepper

Cook Mode Prevent your screen from going dark

Instructions

Prep the vegetables by shredding the cabbage, peeling the carrots into ribbons, and dicing the cucumber.
Cook the noodles according to the package directions. Drain, rinse under cold water, and drain them well.
Whisk the peanut sauce ingredients together until smooth. Start with 2 tablespoons of water for rice noodles and 4 tablespoons for rinsed spaghetti noodles.
Toss the noodles, vegetables, cilantro, and sauce together in a large bowl. Add more water if needed to help the sauce coat the noodles.
Serve with chopped peanuts or more crushed red pepper.

Notes

*The amount of water needed depends on the thickness of the peanut butter, your preferred sauce consistency, and whether the noodles were rinsed. Rinsed rice noodles retain more moisture and may need only a little water to thin the peanut sauce.

If you use pasta that does not need to be rinsed, you may need more water to help the sauce coat the noodles.

I use natural peanut butter, which is typically either just peanuts or peanuts and salt. Using peanut butter with added oils and sweeteners may alter the taste and consistency of the peanut dipping sauce.

I only tested brown rice noodles, white rice noodles, white pasta, and whole-wheat pasta.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: main course
Method: stovetop
Cuisine: American, Thai inspired