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”

  1. Averie, just lovely. I too, am a fan of super quick dinners, especially this time of year when things start getting hectic. Who has an hour to prepare dinner?

    Lovely & simple.

  2. OMG I love love looooovvveee peanut sauce!! Your statement about liking a bit of food with your vat of peanut sauce speaks to me deeply. :op

    Funnily, as Often as I make peanut sauce, I don’t have a single recipe for it up on my blog because I end up eating what I make before I can take pics. Haha

    I like to add tamarind for the dash of tang in my sauce. Also a teeny tiny bit of jaggery to add a little more sweetness.

  3. Oh and your Turquoise plate is gorgeous! I’d eat in it every day. :)

  4. Now this is the kind of meal I could have every day and never get tired of.

  5. I LOVE peanut sauces! Here’s one I posted about recently using peanut flour ( or butter):

  6. I love peanut sauce, too. It really is super easy–it was one of the first things I learned to make when I graduated college.

  7. Peanut sauce is by far one of my favorite things. I used to make peanut sauce noodles once a week and just add in different vegetables or proteins each time!

  8. I love love love peanut sauce! I usually make mine with a dash of liquid aminos, too. I love serving it with spring rolls, but I have to try these rice noodles!

  9. This looks amazing! I think you probably know I like peanut sauces for my stir fry dishes. I just always forget the peanuts LOL. Love the addition of the tomatoes too. MMMMM

  10. This is so colorful (and served in a gorgeous bowl!). I love peanut sauce and totally agree with you about the addition of sesame oil–I have really developed a taste for it and always have it around. I use peanut sauce as salad dressing and veggie dip too. My husband likes it with soba noodles and chicken and I like it on my zucchini noodles.

  11. Yum! I am making this asap! Looks amazing. My little girl will eat tons of veggies when I make your peanut sauce for her to use as a dip :)

  12. Mama saaaaaaaaid knock you out.

  13. Beautiful & full of flavor! Can’t wait to try this and I love your photos :)

  14. What a remarkably easy weeknight meal. And fresh. And delicious looking. I’m sold. Peanut sauce is so divine, and I hate that I’m never sure if restaurant versions have fish sauce in it … but if you make it yourself, bingo!

  15. Oh, yum. You’re right, peanut sauce makes anything amazing. My heart seriously fluttered a little when I saw that pic of peanut butter in the bowl with the other ingredients to make the sauce, lol.

  16. Oh mah goodness. This looks ridiculous! As you know, it’s still quite warm here in CA so I’m still looking for lighter dishes that are EASY before I break out the soups and stews (even though I’m dyin’ to!) and this looks like it needs to make my weekly rotation for sure.

  17. I couldn’t agree more! Peanut sauce is amazing! I make a modified version of Rachael Ray’s hot and cold sesame noodles…drool- favorite meal? Maybe! I like the sauce on just veggies too. Deliciousness.

  18. Yum, Yum, Yum!
    I’m going to tuck this away and incorporate into weeknight dinners!

  19. I’m a peanut sauce girl too. What a great weeknight meal – love all the veggies you incorporated!

  20. sesame oil? pb? agave? – uh, i could probably eat that sauce on it’s own. hehe

  21. Hooray for peanut noodles! These look amazing! I somehow haven’t eaten any peanut noodles for the entire summer–that clearly needs to change ASAP. :)

  22. I love to make giant batches of peanut sauce and put it on, well, everything! Haha. Everytime someone tastes it they gasp and ask for the recipe. When I blurt out only a few ingredients, they don’t believe me and think I am keeping a super secret recipe from them. Haha. This looks incredible. I use the new Trader Joe’s rice noodles that are in the refrigerated section :)

  23. This is one of the best dishes I’ve seen in a while—love the colors, love the flavors, love the photos!!!

  24. Oh gosh. Peanut sauce. I can’t even begin to describe the abominations–I mean miracles, clearly–that I’ve made by smothering homemade peanut sauce over things, from salads to plain rice. In short…wholeheartedly agreed!!

Leave a Reply

Your email address will not be published. Required fields are marked *