Noodles with Peanut Sauce
I use whole wheat spaghetti, peanut butter, sriracha, sesame oil, soy sauce, and veggies to make these delicious Noodles with Peanut Sauce! Use more vegetables and less spaghetti to make a lower-carb version.
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My blog has a lot of recipes that use meat, chicken, or fish. But I do love to eat plant-based meals as well, and the the section for vegetarian recipes is where you’ll find things like these Noodles with Peanut Sauce; a recipe I first discovered on a blog that’s no longer online. These noodles do have great flavor from sesame oil, so they might be a dish some people would call Sesame Noodles.
I make this with Whole Wheat Spaghetti which is something that’s pretty easy to find, and through the years I’ve adapted the original recipe into one with a lot more veggies and less pasta so it’s a bit more carb-conscious. And I LOVE the spicy Peanut-Sriracha sauce used in this recipe, and if whole spaghetti is just too many carbs for you, I’ve also used this Sriracha-peanut sauce on Zucchini Noodles, which is equally delicious!
This recipe can make 6 side-dish servings, making it perfect for the Weekend Food Prep category I’ve been working on. And whether you eat this as a complete meatless meal or just as a side dish, I urge you to try it right away if you like these flavors.
What ingredients do you need for this recipe?
- whole wheat spaghetti
- salt, added to water for cooking pasta
- coleslaw mix
- sugar snap peas
- red bell pepper
- green onions
- sesame seeds, preferably Black Sesame Seeds (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or other low-sugar peanut butter
- Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Sriracha Sauce (affiliate link)
- sesame oil (affiliate link)
- Monkfruit Sweetener (affiliate link) or sweetener of your choice
- salt to taste
Are these noodles with peanut sauce a spicy dish?
You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.The peanut sauce used on these noodles has one tablespoon or Sriracha Sauce, which is a spicy Asian ingredient. I find the finished dish just slightly spicy. But if you’re not a fan of spicy food, start with a teaspoon of Sriracha and taste to see if you want more heat.
Do you have to buy coleslaw mix?
You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.I used coleslaw in the recipe as a time saver, but you can definitely chop up green cabbage or Napa cabbage if you prefer.
Want sesame noodles with chicken instead of vegetables?
You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.Check out my recipe for Sesame Noodles with Chicken for another recipes that uses whole wheat spaghetti with peanut sauce and adds chicken.
How to make Noodles with Peanut Sauce:
(Scroll down for complete recipe with nutritional information.)
- Bring a big pot of water to a boil, add a generous amount of salt, and cook the noodles just until they’re barely al dente (about 9 minutes for my favorite brand). I like to break the spaghetti in half so the noodles are easier to toss.
- While noodles are cooking, measure out coleslaw mix and Black Sesame Seeds, slice green onions, slice sugar-snap peas, and cut up the red bell pepper.
- Put the Adams 100% Natural Peanut Butter (affiliate link) or other natural peanut butter in a large measuring cup and microwave 20-30 seconds, just until peanut butter is softened.
- Then mix in the Tamari or Gluten-Free Soy Sauce, rice vinegar, sesame oil, Sriracha Sauce, Monkfruit Sweetener, and a little salt if you’d like.
- As soon as noodles are done, rinse with cold water and drain well.
- Then put the noodles, sliced cabbage, sliced sugar snap peas, red pepper strips and some of the green onions into the bowl with the sauce.
- Toss until the noodles and veggies are coated with the spicy peanut sauce.
- Garnish Noodles with Peanut Sauce with the sesame seeds (optional) and a few more sliced green onions and enjoy!
More Recipes for Whole Wheat Pasta:
Spaghetti with Sausage and Arugula
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Noodles with Peanut Sauce
Whole wheat spaghetti is perfect for these delicious Noodles with Peanut Sauce. Use more or less Sriracha Sauce, depending on how spicy you like it!
- 1/2 lb. whole wheat spaghetti
- generous amount of salt, added to water for cooking pasta
- 2 cups coleslaw mix (see notes)
- 2 cups (or more) sliced sugar snap peas
- 1 red bell pepper, seeds and stem cut away and then thinly sliced
- 3 green onions, cut in thin diagonal slices
- 1 T sesame seeds, optional (see notes)
- 1/2 cup natural peanut butter (see notes)
- 3 T soy sauce (see notes)
- 1 T rice vinegar (not seasoned)
- 1 T Sriracha Sauce (more or less to taste)
- 1 T sesame oil
- 1 T sweetener of your choice (see notes)
- salt to taste, optional (I added just a little pinch of salt)
- Break spaghetti in half. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.)
- While spaghetti cooks, measure 2 cups coleslaw mix (or slice cabbage). slice green onions, slice sugar-snap peas, and slice red pepper strips.
- Put the peanut butter into a big glass measuring cup and microwave 20-30 seconds, until it's just starting to soften. Then add the Tamari or soy sauce, rice vinegar, Sriracha Sauce to taste, sesame oil, and 1 T sweetener. Whisk together to make a creamy sauce.
- Taste to see if you want more sweetener (or more Sriracha if you really like it spicy.) You might also want to add a pinch of salt if you'd like it a bit more salty. You can also add a tablespoon or so of water if the sauce seems too thick.
- When it's done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
- When spaghetti is well drained, put noodles in a bowl, add sauce, and gently stir to coat all the noodles with sauce. Stir in the veggies and gently combine.
- If desired, put sesame seeds in a small frying pan on the stove and toast for a minute or so. (If you buy toasted sesame seeds you can skip this step.)
- Put finished noodle into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.
- Leftovers of this will keep in the fridge for a few days. I eat them cold, but you could microwave very briefly to heat if you prefer.
I like Adams 100% Natural Peanut Butter (affiliate link).
I prefer Monkfruit Sweetener (affiliate link) for this recipe but use any sweetener of your choice. Start with 1 tablespoon of sweetener, then taste and add more if you want a sweeter sauce.
Use Gluten-Free Soy Sauce (affiliate link) if needed.
Instead of coleslaw mix you can also use shredded Napa cabbage or shredded cabbage.
I used Black Sesame Seeds (affiliate link), but white ones would also be fine.
Recipe created by Kalyn but inspired by a blog that's no longer online.
Amount Per Serving: Calories: 372Total Fat: 24gSaturated Fat: 3.4gTrans Fat: 0gUnsaturated Fat: 17.9gCholesterol: 5.8mgSodium: 754mgCarbohydrates: 32gFiber: 7gSugar: 12gProtein: 11g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My version of Noodles with Peanut Sauce with added veggies and plenty of peanut sauce is good for any low-glycemic diet, including phase 2 or 3 of the original South Beach Diet. Whole Wheat spaghetti is too high in carbs for a low-carb diet plan, but you could make a version of this with fewer carbs by using a lot more veggies and less spaghetti.
Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008! It was last updated in 2022.
! Use more vegetables and less spaghetti to make a lower-carb version. [found on kalynskitchen.com] #SesameNoodles #PeanutSrirachaSauce #WholeWheatSesameNoodles”>
51 Comments on “Noodles with Peanut Sauce”
So happy to hear you are enjoying it so much!
This recipe has become a staple for me and my household. It tastes amazing and is so healthy. I use whole wheat noodles. Love it!!!
This looks fabulous–like all your yummy, healthy recipes. I can’t wait to try
Thanks Nadine; hope you enjoy it!
Noodle dishes like this one are perfect picnic foods! I love to eat them chilled on the hottest days of summer.
Lydia, I agree that this tastes great cold!
This is such a great recipe! I always have whole wheat noodles on hand to make wholesome pasta recipes and the dressing is perfect.
Thanks, so glad you like it! I don’t eat a lot of pasta, but when I do I always prefer whole wheat!
Emily, that sounds good to me!
this was delicious. we added one chopped breast of rotisserie chicken. next time I plan to just use more cabbage and omit the noodles altogether!
Ellie I like it best when it hasn't been refrigerated, although just a few hours might not hurt. I'd let it come to room temperature when you serve.