Easy Noodles with Peanut Sauce are flavored with peanut butter, Sriracha, sesame oil, soy sauce, and rice vinegar and loaded with veggies! Make with whole wheat spaghetti or use Fiber Gourmet Light Spaghetti for a lower-carb version of these tasty peanut noodles!
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My blog has a lot of recipes that use meat, chicken, or fish. But I do love 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 have great flavor from sesame oil, so they might be a dish some people would call Sesame Noodles, but there’s a generous amount of peanut butter so I think of them more as Peanut Noodles.
For years I made this recipe with Whole Wheat Spaghetti, and through the years I adapted the original recipe into one with a lot more veggies and less pasta so it’s more carb-conscious. But now I’d use Fiber Gourmet Light Spaghetti (affiliate link) to make a version that’s even lower in carbs. See below for a comparison of the carbs using those two types of noodles.
And I absolutely love the spicy Peanut-Sriracha sauce used in this recipe, and you can vary this with different types of vegetables base on your preferences and what you have on hand! 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
How can you make lower-carb Noodles with Peanut Sauce?
I originally made this recipe more carb-conscious by using lots of veggies and less pasta. But if you want to make it even lower in carbs, you can switch out the whole wheat spaghetti with Fiber Gourmet Light Spaghetti (affiliate link), a type of wheat pasta made in Italy that’s much higher in fiber than most other pastas. How much of a carb savings is that?
- For six servings of this made with 8 ounces of whole wheat spaghetti, there are 27.3 carb and 3.3 grams of fiber for a total of 24 net carbs.
- For six servings of this made with 8 ounces of Fiber Gourmet Light Spaghetti, there are 27.3 carbs but 16 grams of fiber for a total of 11.3 net carbs.
Where can you get Fiber Gourmet Light Spaghetti?
The Fiber Gourmet Light Spaghetti (affiliate link) can be hard to find. I buy it on Amazon where it’s somewhat pricey, but I buy it in a pack of six which makes it more affordable, and I love having wheat pasta occasionally for a treat. (Enter “Fiber Gourmet” into the search bar on my site for more information about this pasta and how to get the best price on it.)
Want to make Peanut Noodles with zucchini noodles?
If you want another lower-carb option for the Noodles with Peanut Sauce, I also used this Sriracha-peanut sauce on Zucchini Noodles, which is another delicious option for a vegetarian meal! And that option is low in carbs and gluten-free.
Are these Noodles with Peanut Sauce a spicy dish?
The peanut sauce used on these noodles has one tablespoon of 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 then taste to see if you want more heat.
Do you have to buy coleslaw mix to make the peanut noodles?
I used coleslaw in the recipe as a time saver, but you can definitely chop up green cabbage or Napa cabbage if you prefer.
How to make Noodles with Peanut Sauce:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- 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 (check the package for the noodles you’re using). 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 Meatless Ideas with Peanut Sauce:
Weekend Food Prep:
This recipe for Noodles with Peanut Sauce 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!
Ingredients
Ingredients:
- 1/2 lb. whole wheat spaghetti (see notes)
- 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)
Sauce Ingredients:
- 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)
Instructions
- 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.
Notes
Nutritional information is for whole wheat spaghetti for the noodles. If you want to make a lower-carb version of this recipe you can use Fiber Gourmet Light Spaghetti. For six servings of this made with 8 ounces of whole wheat spaghetti, there are 27.3 carb and 3.3 grams of fiber for a total of 24 net carbs for the pasta. For six servings of this made with 8 ounces of Fiber Gourmet Light Spaghetti, there are 27.3 carbs but 16 grams of fiber for a total of 11.3 net carbs for the pasta.
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.
Nutrition Information:
Yield:
6
Serving Size:
1
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:
Noodles with Peanut Sauce made with 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 or by using Fiber Gourmet Light Spaghetti (affiliate link). The whole wheat noodles with plenty of added veggies will be good for phase 2 or 3 of the original South Beach Diet.
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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Noodles with Peanut Sauce was first posted in 2008! It was updated with more information and the option to use Fiber Gourmet Light Spaghetti in 2023, and was last updated with more information in 2024.
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