30-Minute Vegan Peanut Butter Noodles

plate of pasta with broccoli and carrots.

By: Emilie Eats

30 minutes

10 minutes

Total Servings: 6, Serving Size: 1.5 cups




1 16-ounce package whole wheat or rice noodles

1 tablespoon cooking oil (olive, avocado, canola)

1 red bell pepper, thinly sliced

2 medium carrots, thinly sliced at an angle

1 medium head broccoli, stem removed and florets chopped

1/2 cup cilantro, chopped


1 cup creamy natural peanut butter

1/2 cup low-sodium soy sauce

1/2 cup hot water

2 tablespoons rice wine vinegar

1 tablespoon sugar or maple syrup

2 teaspoons sesame oil

2 teaspoons sriracha

1 teaspoon ground ginger

1/2 teaspoon ground black pepper


Cook noodles according to package directions. Drain and rinse with cold water.In a large pot over medium heat, add oil. When hot, add bell pepper, carrots, and broccoli. Sauté for 8-10 minutes, until vegetables are fork tender, adding more oil or water if necessary. Add noodles and cilantro to the pot with the vegetables; stir.

In a medium bowl, add all sauce ingredients. Whisk until smooth. Alternatively, add all ingredients to a blender and blend until smooth.

Pour sauce over noodles and vegetables; toss to coat evenly.

Nutrients Per serving

Fat: 28 g
Trans fats: 0 g
Cholesterol:0 mg
Carbohydrate: 38 g
Protein:14 g
Sodium: 1010 mg

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