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Noodles with Peanut Sauce and broccoli on white plate. Food styling by Catrine Kelty.
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Noodles with Peanut Sauce

Course Main Course
Cuisine Chinese
Keyword Frozen Vegetables, Noodle, Noodles, Peanut Butter, Peanut Sauce, Peanuts, Soy Sauce, Whole Wheat Noodles, Whole Wheat Pasta
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 293kcal
Author Chef Lainie Forman

Equipment

  • Stovetop
  • Large Pot
  • Colander
  • Medium Bowl
  • Microwave-Safe Bowl
  • Microwave

Ingredients

  • 1 package Pasta 16 ounces; whole wheat
  • ¼ cup Peanut Butter
  • ⅓ cup Water Warm
  • ¼ cup Soy Sauce Low-sodium
  • 2 Tablespoons Cider Vinegar
  • 4 teaspoons Sugar
  • 1 bag Frozen Vegetables Thawed; broccoli, snow peas, etc.
  • 1 teaspoon Red Pepper Flakes Optional

Instructions

  • Cook pasta using package directions. Make sauce and veggies while pasta cooks.
  • In a medium bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.
  • Add soy sauce, vinegar, and sugar. Mix until sugar dissolves. If using, stir in red pepper flakes.
  • In a microwave-safe bowl, add thawed frozen veggies and ½ cup water. Steam in microwave for 3-5 minutes. Drain any excess water.
  • Pour peanut sauce and steamed veggies over cooked, drained pasta. Toss to combine. Serve warm or cold.

Notes

  • Top with sliced cooked chicken breast, firm tofu, or chopped peanuts if you like.
  • Top with any heated leftover veggies you like.
  • Add ½ teaspoon minced garlic or minced ginger to the peanut sauce.
  • Try garnishing with rinsed and chopped green onions, cilantro, or lime wedges.

Nutrition

Calories: 293kcal | Carbohydrates: 51g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1796IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg