Spicy Peanut Noodles with Vegetables
Spicy Peanut Noodles with Vegetables
Ingredients
For the Noodles
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low-sodium preferred
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon maple syrup, or honey
- 1/4 cup water, plus more as needed
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 1 cup snap peas, trimmed
- 2 cups baby spinach
For Garnish (Optional)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy pasta water.
⏱️ 10 min•🌡️ 212
- 2
While the pasta cooks, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce, grated fresh ginger, minced garlic, fresh lime juice, and maple syrup (or honey) until smooth. If the sauce is too thick, whisk in 1/4 cup of water, or more as needed, until it reaches a pourable consistency.
⏱️ 5 min
- 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced red bell pepper and julienned carrots. Sauté for 3 to 4 minutes until they are slightly tender-crisp. Add the trimmed snap peas and sauté for another 2 minutes. Stir in the baby spinach until just wilted, about 1 minute. Remove the skillet from the heat.
⏱️ 7 min
- 4
Add the drained noodles to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over the noodles and vegetables. Using tongs, toss everything together until the noodles and vegetables are evenly coated with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency.
⏱️ 3 min
- 5
Divide the spicy peanut noodles among four bowls. Garnish with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodles with Vegetables
Ingredients
For the Noodles
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low-sodium preferred
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon maple syrup, or honey
- 1/4 cup water, plus more as needed
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or shredded
- 1 cup snap peas, trimmed
- 2 cups baby spinach
For Garnish (Optional)
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy pasta water.
⏱️ 10 min•🌡️ 212 - 2
While the pasta cooks, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce, grated fresh ginger, minced garlic, fresh lime juice, and maple syrup (or honey) until smooth. If the sauce is too thick, whisk in 1/4 cup of water, or more as needed, until it reaches a pourable consistency.
⏱️ 5 min - 3
Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced red bell pepper and julienned carrots. Sauté for 3 to 4 minutes until they are slightly tender-crisp. Add the trimmed snap peas and sauté for another 2 minutes. Stir in the baby spinach until just wilted, about 1 minute. Remove the skillet from the heat.
⏱️ 7 min - 4
Add the drained noodles to the skillet with the sautéed vegetables. Pour the prepared peanut sauce over the noodles and vegetables. Using tongs, toss everything together until the noodles and vegetables are evenly coated with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it to your desired consistency.
⏱️ 3 min - 5
Divide the spicy peanut noodles among four bowls. Garnish with chopped roasted peanuts, fresh cilantro, and a lime wedge. Serve immediately and enjoy!
⏱️ 1 min