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Peanut Butter Noodles 

Quick Peanut Noodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 portions

This is a quick and easy peanut noodles recipe! It is a plant based dinner, starring crunchy veggies and a zesty peanut sauce.


Ingredients:

  • ½ pound cabbage, shredded (4 to 5 cups) *if possible Napa cabbage
  • 1 red pepper
  • ¼ cup cilantro, finely chopped
  • ¼ cup peanut butter (jaggery based)
  • ¼ cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup for vegans or Infinito raw honey
  • 1 teaspoon Sriracha sauce/chilli sauce
  • 12 ounces Soba noodles (look for 100% buckwheat noodles or rice noodles for a gluten-free option)
  • 2 limes
  • ½ cup crushed peanuts


Instructions:

  1. Shred the cabbage. Thinly slice the red pepper. Chop the cilantro and reserve for a garnish.
  2. Start a pot of water to boil.
  3. In a small saucepan, whisk together the peanut butter, rice vinegar, toasted sesame oil, soy sauce, maple syrup or honey, and Sriracha sauce / chilli sauce. Cook the sauce over low heat until it is warm and slightly thickened.
  4. When the water is boiling, cook noodles according to package directions.
  5. Meanwhile, place the red pepper in a colander over the sink. When the noodles are cooked, drain them over the red pepper in the colander to slightly cook the peppers. Transfer noodles, peppers, and cabbage to a serving bowl, add the sauce and toss until combined.
  6. To serve, garnish with chopped cilantro, fresh squeezed lime juice ( a must!), and a generous helping of crushed peanuts.