Spicy Peanut Noodles! Noodles, noodles, and more noodles! Busy weeknight meal plan is ready to go with this flavorful, fun, and fast noodle dish.
Simple, creamy, and oh-so-delicious, this oil-free Spicy Peanut Noodles boosts nourishing veggies and tender noodles in a delectable spicy peanut sauce! Ready in 30 minutes, this tasty dish is guaranteed to get rave reviews.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Can I just say “YUMMMM”!!! My goodness, we all gobbled these tasty noodles down like we were in an eating contest. LOL Our family loves Asian flavors and food, and this spicy peanut butter sauce just totally took these noodles over the edge to crazy town deliciousness. Bonus, I love how easy it is to pull together.
We are all peanut butter lovers in our family. What’s funny is that I used to love Jiff until we went Whole Food Plant Based. Now, we only use natural peanut butter where the only ingredient is peanuts. I absolutely love a natural peanut butter every day of the week over any of those other peanut butters that are loaded with tons of sugars, oils, and fillers.
Natural peanut butter is perfectly sweet on its own. The peanut butter really makes for a delicious sauce in this dish, but you want to know the “kicker;” it’s the chipotle powder!
The chipotle powder really brings a whole new level of dimension to this dish with a smoky, spicy kick. We highly recommend not leaving it out. It’s just so gosh darned yummy!
I’ll let Mom tell you more!
Hi! Robin here.
My goodness, when Monkey tested this recipe, I ate it up in a flash and went back for more. I honestly debated on trying to hurry up and do the dishes, so there wouldn’t be any evidence of what we had kitchen tested that day. No evidence, no sharing. LOL
But no worries, we did share. We aren’t that cruel 😉 We would love for you to give this recipe a try! We just know you are going to love it.
More Noodle Dishes:
- Vegetable Chow Mein
- Oil Free Garlic Sticky Noodles
- Thai Curry Chickpea Noodle Soup
- Asian Cabbage Noodle Stir Fry
- Vegan Kung Pao Noodles
- Large ceramic/enamel lined skillet or similar non-stick skillet.
- Large stock pot to boil the noodles
Simple, creamy, and delicious, this oil-free Spicy Peanut Noodles is brimming with nourishing veggies and ready in 30 minutes.
- 4 cups tiny broccoli florets *
- 1 red bell pepper, cut into strips
- 1 large carrot, julienne slice *
- 2 Tablespoons + 1 teaspoon unsalted natural peanut butter (+/-) *
- 3 Tablespoons reduced-sodium tamari *
- 2 Tablespoons pure maple syrup
- 2 teaspoon rice vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- ¼ cup + 1 Tablespoon low-sodium vegetable broth *
- ¼ teaspoon chili garlic paste (optional) (+/-) *
- ¼ teaspoon chipotle powder (optional) *
- 1 teaspoon cornstarch (or arrowroot powder)
- 6 to 10 oz. GF spaghetti (or rice noodles) *
- 1/8 to ¼ cup chopped roasted peanuts
- 3 to 5 green onions, sliced
- Chopped peanuts
- Freshly chopped cilantro
- Sliced green onions
- Cook the spaghetti according to package directions, drain and rinse with cold water to remove any excess starches and to stop the cooking process. Drain well, set aside.
- Place all the Sauce Ingredients into a bowl, whisk, set aside.
- Place the broccoli florets in the microwave for 2 minutes on high to enhance the cooking process (or steam).
- In an enamel/ceramic lined skillet or similar non-stick skillet, place the julienned carrots, sliced red bell peppers, and steamed broccoli florets. Sauté over medium-high heat until the veggies reach the desired tenderness. Add 1 to 2 Tablespoons of water to prevent sticking.
- Add the Sauce Mixture, stir until thickened, then add the cooked noodles, stir until well coated. Cook for several minutes, stirring constantly.
- Remove from heat, add the chopped peanuts and green onions, stir to combine.
- Serve topped with toasted sesame seeds and additional chopped peanuts.
*Tips for Success:
- Spiciness: This recipe has a delightful little kick of heat from the Huy Fong Chili Garlic Sauce and the chipotle powder. If you can leave out either one or both to remove any heat from the dish.
- Broccoli Florets: We used fresh broccoli florets, the microwaved them for 2 minutes to get them tender-crisp. 4 cups of broccoli florets equal approximately 10 oz. You can pretty much use any frozen or fresh vegetables that you wish in this dish. Just make sure the veggies are tender to your liking before adding the sauce as the rest of the dish comes together quickly.
- Julienne Sliced Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the look and texture of the julienne peeled carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation, as the amount of pasta indicated is the perfection sauce to pasta ratio. If you do wish to use more pasta, then cut back on the veggies used accordingly. Otherwise, you will end up with a dry dish.
- Amount of Peanut Butter: You can easily adjust the amount of peanut butter in this dish. Add more if you enjoy a more peanut butter flavor. We enjoyed the amount used in the ingredients list.
- Peanut Butter: Sauces that use peanut butter tend to become thick once refrigerated, feel free to a splash of warm water to loosen it up.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
*Chipotle Powder: We used Penzeys Chipotle Pepper Ground Red. It has a beautiful smoky flavor with a little kick of heat. It is unusual to add chipotle powder to an Asian dish; however, we loved the end result. If you are unsure, leave it out. We felt it adding a lot of dimension and depth to the dish. We loved it!
*Noodles: We used a regular spaghetti noodle (GF), however, feel free to use your favorite rice noodles or spaghetti.
*Storage: Refrigerate, use within 5 days
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