Peanut Noodles with Mixed Vegetables and Peanut Sauce

I love peanut sauce and I firmly believe that anything slathered in peanut sauce automatically goes from good to great.

Including simple rice noodles and whatever vegetables are lingering in the crisper drawer.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Now that school has started and dinners need to happen quickly and easily, I’m all about five minute dinners.

Yes, this is a five minute meal. It’s also vegan, gluten-free, and soy-free if you’re keeping track.


Peanut Noodles with Mixed Vegetables and Peanut Sauce

Step one is to make the peanut sauce.

I’ve never understood why people find peanut sauce to be such an elusive condiment and am always taken aback when I see people obsess over how to make it because it’s one of the easiest and fastest sauce to make and it’s extremely customizable.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

The four must-have ingredients I include are: peanut butter, sesame oil, agave (or honey) and a splash of something acidic like apple cider vinegar or the juice from half of an orange or lemon. I believe that telltale and unmistakeable peanut sauce taste comes from sesame oil and cannot be skipped.

After that, whether you add a ground ginger, a pinch of cayenne or chili flakes, salt and pepper, a dash of soy sauce, or anything else that strikes your fancy, is up to you.

For this sauce, I combined peanut butter, sesame oil, agave, apple cider vinegar, a pinch of ground ginger, and a couple twists of black pepper in a small bowl and stirred.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Step two is to cook the thin rice noodles, found in most major grocery stores in the Asian or Ethnic Foods aisles. Place the noodles in a microwave-safe bowl with one-quarter cup of water, cover the bowl with plastic wrap, and allow the noodles steam for about two minutes on high power.

To the cooked noodles, add any vegetables you enjoy or need to be used. I had carrots, red peppers, broccoli, cherry tomatoes, and a couple handfuls of peanuts on hand, and that’s what I used.

You could steam the veggies before adding them to the mix, but I like the texture of them raw. Plus, the residual heat from the warm noodles has a little bit of carryover-cooking effect on the vegetables, softening them just a smidge; and the peanut sauce also softens and tenderizes them a touch. I always prefer raw or al dente to limp and prefer not cooking the vegetables.

Feel free to add additional protein such as tofu, tempeh, chicken, shrimp, pork, or beef.

Then just add the peanut sauce, toss, and serve.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

This felt like a Thai restaurant meal without the pricetag, hassle, or added sodium, which I loathe.

Soft warm noodles contrasted with crunchy peanuts and crunchy fresh vegetables, all drenched in a savory-yet-sweet-and-tangy peanut sauce, made for lots of noodle-slurping up and members of the Clean Plate Club.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Scott and Skylar requested this every night for the rest of the month. You won’t hear me complaining if this is all l I had to do for dinner for the rest of the month since it’s so easy and fast.

I’ve since made more batches with other combinations of vegetables, and have served the leftovers as a cold salad straight from the refrigerator, up to three days later. The veggies are a little softer by day 3 but they hang on remarkably well.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Peanut sauce on noodles is like frosting on cake. Sometimes I make cake just so that I’m not just eating frosting by the spoonful.

Same idea with these noodles. I like to have a little food with my vat of peanut sauce every now and then.

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Peanut Noodles with Mixed Vegetables and Peanut Sauce (vegan, gluten-free, soy-free) - You won't need takeout because you can make your own healthy, easy peanut noodles with homemade peanut sauce in less than 15 minutes! Serve warm or cold. Easy recipe at

Peanut Noodles with Mixed Vegetables and Peanut Sauce (vegan, gluten-free, soy-free; can be served warm or cold)

Peanut sauce is so easy and inexpensive to make at home. Just whisk it together in minutes, pour over your favorite noodles and vegetables, and you have an easy, flavorful, healthy meal in less than 15 minutes. No need for takeout when you can make your own peanut noodles in no time. The peanut sauce portion of the recipe can be doubled. Use half for the noodles and save the other half to be used as a vegetable dip, salad dressing, or marinade. Peanut sauce will keep for at least 1 week in an airtight container in the refrigerator.


Peanut Noodles with Mixed Vegetables

2 1/2 to 3 cups thin rice noodles

1/2 cup carrots, roughly sliced

1/2 cup red bell peppers, roughly sliced

1/2 cup broccoli florets

1/2 cup cherry tomatoes

1/3 cup peanuts

1/2 cup+ other vegetables, optional (baby corn, corn, water chestnuts, peas, sugar snap peas, peapods, scallions, green beans, asparagus)

1 cup diced protein, optional (tofu, tempeh, chicken, shrimp, pork, beef)

Peanut Sauce

Makes about 3/4 cup

1/4 cup creamy peanut butter or homemade peanut butter

1/4 cup sesame oil

1/4 cup agave nectar or honey

1 to 2 tablespoons apple cider vinegar, (apple cider or rice wine preferred, regular vinegar, orange juice, or lemon juice may be substituted)

dash soy sauce, optional and to taste (I do not use it)

3/4 teaspoon+ ground ginger

salt and pepper, optional and to taste

pinch cayenne pepper or chili powder, optional and to taste


  1. Peanut Noodles with Mixed Vegetables – Place rice noodles in a large microwave-safe bowl, add about 1/4 cup water, and cook on high powder until tender, about 1 1/2 to 2 minutes or until soft; or cook according to package directions.
  2. Add the carrots, red peppers, broccoli, cherry tomatoes, peanuts, optional vegetables and protein; set bowl aside.
  3. Peanut Sauce – In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
  4. Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate, and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days and serve chilled or reheat gently in the microwave before serving.
Only Eats

Related Recipes

Fresh Vegan Spring Rolls with Peanut Sauce (raw, vegan, GF) – The rolls are so easy to make at home and cost pennies to make rather than $7 bucks for a pair at the grocery store or a restaurant

Spiralized Zucchini Pasta with Peanut Sauce (raw, vegan, GF) – Similar concept but uses spiralized zucchini for the noodles rather than rice noodles. Zucchini noodles are surprisingly filling; much more so than rice noodles

Pan Seared  Caribbean Citrus Mahi Mahi with Brown Rice Noodles – Scott loved this meal and the noodles

Caramelized Cinnamon Sugar Roasted Chickpea “Peanuts” (vegan, GF) – This is how to make ‘peanuts’ without using peanuts; or how to turn chickpeas into candy. A can of chickpeas disappears faster than ever before as you eat half the tray standing in front of the oven, just don’t burn your mouth

Homemade Peanut Butter – Peanut sauce made with homemade peanut butter is a special delicacy

Raw Pasta Salad with Creamy Lemon & Herb Dressing (raw, vegan, GF) – Using spiralized zucchini as the noodles and the dressing is bright, creamy, and really makes this salad pop

Peanut Sauce Baked Tofu (vegan, GF) – Peanut sauce makes a wonderful marinade for tofu, tempeh, or just about anything

Do you like peanut sauce?

If you have any favorite recipes for it or recipes incorporating it, link them up since I can’t get enough of the stuff.

121 comments on “Peanut Noodles with Mixed Vegetables and Peanut Sauce”

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  2. Looks weird but appetizing. Knowing that it’s easy to prepare, makes it a must try. I hope I get it right so that it may look the same with your pictures. I haven’t tried putting peanut butter on anything other than on a bread. This is a first. Thanks.

  3. wonder if cilantro, lime, jalepeño, and bean sprouts would be good in the noodle dish?
    i eat meat, but i’m staying with my friend whose wife’s a vegetarian, so i’m having to think/cook in vegetarian these days, so first place i thought of was your site. i made that Sweet Potato Red Pepper and Coconut Milk Soup. brilliantly simple and so freakin’ delicious. i doubled the recipe and it was gone in two days. i’m making it again (and doubling it again) and plan on roughly chopping and tossing in some Trader Joe’s Thai Lime & Chili Cashews.

    • I think it would be great (wonder if cilantro, lime, jalepeño, and bean sprouts would be good in the noodle dish?)

      And I LOVE those TJs’s nuts (Thai Lime & Chili Cashews) – love them, as in I can’t even buy them b/c I will eat the whole bag and my mouth will be on fire :) Glad you loved the soup so much!

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  5. Just made this! Yummy Yummy Yummy!!! :D I added chili powder to mine for a little kick.

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  8. I have never made peanut sauce since every recipe I have seen has ingredients that I either would never use again if I didn’t like their recipe or couldn’t be found. Thank you for “demistify” this with normal ingredients. I’m going to pin this so 1) I don’t lose this and 2) I can make this week before my daughter comes home for weekend – bet she would like this too

    • Glad I could de-mystify and break it down for you. Yes, it’s super simple to make once you realize what the major components are and from there, you have options. You need the PB, an acid (vinegar, OJ, etc), sesame oil, and then things like soy, tamari, etc are optional. LMK how it goes!

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  11. I’ve been meaning to try this recipe for ages and am having serious noodle cravings. I get rice noodles at a local Asian market. Any idea how many ounces you use since you give the measurement for it in cups? Do you usually break the noodles to measure in cups? Thanks!

    • Basically just a few big handfuls of noodles, or scoops of them. Portion out oodles like you’d use normally use when you make & eat noodles. This is not a highly scientific process :) Just put some noodles in a big bowl for you and your family, top with veggies and peanut sauce. Enjoy!

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  16. This was delicious! I’ve never had peanut sauce before, but I gave it a try, and I really loved it! It doesn’t look nearly as pretty as yours, but what a quick and tasty dish! This is especially helpful since I’m on a low histamine diet, and cannot use soy sauce. I was really missing a simple stir-fry. Thanks for the idea!

    • Glad you enjoyed this and I don’t usually cook or use soy sauce b/c it’s so salty and I don’t do well with excess sodium and it’s nice to be able to make flavorful foods without salt, isn’t it!

  17. All nice recipes. Thanks so much and have a great weekend!

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  19. Love this dinner idea! Colorful and perfect!

  20. This looks yummy!

    Where did you get that super cool green specked bowl?

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  26. So many lovely recipes. Thank you.

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  33. Made the peanut sauce and it was perfect. Served it with my Korean Rice Noodle Pancakes and it was so yummy. Thank you so much.

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