Noodles and vegetables in a creamy peanut sauce with soy, ginger, and sesame — a quick Asian noodle dish rich in protein and healthy fats.
Peanut noodles are a beloved Asian dish — a creamy peanut butter sauce with soy and ginger coats the noodles and vegetables.
Peanut butter brings the protein, healthy fats, and flavour.
Boil the noodles in salted water until al dente, then drain. Noodles that still have some bite will not fall apart when tossed with the sauce.
Whisk together the chicken broth, soy sauce, peanut butter, sriracha, sesame oil, and brown sugar until a smooth, creamy sauce forms. The peanut butter gives the rich texture and flavour.
Heat the oil in a wok or wide pan, add the ginger and garlic and stir until fragrant, then add the carrot and cabbage and toss until slightly softened but still crisp, then add the bean sprouts. Keeping the vegetables slightly raw preserves that classic Asian texture.
Add the noodles and sauce and toss over medium heat until everything is coated, heated through, and the sauce thickens and clings to the noodles.
Add a splash of water or broth if the sauce thickens too much, to keep it flowing and creamy. Peanut butter thickens quickly when heated.
Garnish the noodles with sliced green onions, crushed peanuts, and coriander, and serve warm or at room temperature. A flavour-packed Asian noodle dish.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Peanut Sauce Noodles, and how to fix them:
Too little oil or a cold pan. Heat the pan and add enough oil before adding ingredients, and do not crowd the pan.
Heat too low or cooked too long. Stir over high heat for a short time so the vegetables stay crisp and vivid.
Not enough salt or seasoning. Season well and taste, then add a fresh herb or a squeeze of lemon to lift all the flavours.
Three days in an airtight container after cooling. Reheat to piping hot before serving.
One to two months in individual portions. Thaw in the refrigerator before reheating.
Prepare and chop the ingredients ahead and keep them in the refrigerator; assembly and cooking takes only minutes at serving time.
Over low heat with a splash of water, or in a moderate oven until hot. Do not leave cooked food out of the refrigerator for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | same weight | A lighter or plant-based alternative |
| Wheat ingredient | Gluten-free alternative (rice/lentil/whole-wheat as suited to the dish) | same amount | For those sensitive to gluten |
| Oil/fat | Extra-virgin olive oil | same amount | Monounsaturated fats better for the heart |
| Salt | Herbs, spices, and lemon juice | to taste | Reduces sodium while keeping flavour generous |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | half the amounts |
| 4 (base) | amounts as written |
| 6 (family) | 1.5x amounts |
| 8 (hosting) | double the amounts |
Peanut butter is a good source of protein and healthy fats but is calorie-dense, so stick to the measured amount. Choose whole-wheat noodles and peanut butter with no added sugar, and load up on the vegetables.
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