Main Courses > Vegetarian & Vegan > Plant-Based Mains > Vegetable Stir-Fry

Peanut Noodles with Mixed Vegetables

A flavorful and satisfying vegan main course featuring tender noodles tossed in a creamy peanut sauce with a medley of fresh vegetables. A simple and delicious plant-based option for a quick and easy meal.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 200 g Noodles (Spaghetti or Rice Noodles)
  • 1 cup Broccoli Florets
  • 1/2 cup Shredded Carrots
  • 1/2 medium Red Bell Pepper
  • 1/2 cup Edamame
  • 1/4 cup Peanut Butter (smooth)
  • 2 tbsp Soy Sauce (low sodium)
  • 1 tbsp Rice Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Sesame Oil
  • 1/2 tsp Ginger
  • 1 clove Garlic
  • 1/4 tsp Red Pepper Flakes
  • 2 Green Onions

Cook the Noodles

Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

Prepare the Vegetables

Wash and chop the vegetables. Ensure the broccoli florets are bite-sized, the carrots are shredded or julienned, and the red bell pepper is thinly sliced.

Make the Peanut Sauce

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Stir-fry the Vegetables

Heat a skillet or wok over medium heat. Add the broccoli, carrots, and red bell pepper and stir-fry for about 5 minutes, until they are tender-crisp. Add the edamame and stir-fry for another minute.

Combine and Serve

Add the cooked noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and vegetables and toss to combine. Garnish with sliced green onions and serve immediately.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 140 kcal
Protein: 6g
Fat: 7g
Carbohydrates: 16g
Fiber: 3g

Other Considerations for Nutrition

Use brown rice noodles for a higher fiber content. Adjust the amount of peanut butter to your preference. For a lower sugar option, reduce or omit the maple syrup.

← Mediterranean Zucchini and White Bean Casserole Quinoa and Black Bean Stuffed Bell Peppers →

FAQ

  • Can I use a different type of noodle?

    Yes, you can use any type of noodle you prefer, such as soba noodles, udon noodles, or ramen noodles.
  • Can I add protein to this dish?

    Yes, you can add tofu, tempeh, or edamame for extra protein.
  • How long does the peanut sauce last in the refrigerator?

    The peanut sauce will last for up to 3 days in the refrigerator in an airtight container.