Vegetarian Noodles with Peanut Sauce

When you don’t know what to eat but want something tasty, aromatic and fast then you must try this.  Vegetarian Noodles with Peanut Sauce is a dish that will fill you up without stressing you out. This vegetarian dish is ready within 20 minutes and serves up to 6 people.  The addition of peanut butter makes this dish so tasty and keeps the children interested even without meat.  This is a main dish and full meal on its own which helps when in a rush.  The recipe includes scallions and stir fry vegetables which you can choose. Also I add asparagus and mange tout for a different

Vegetarian Noodles with Peanut Sauce

A simple stir fry vegetarian recipe that is tasty, filling and looks good, the three main parts of a meal. The fact that it is very quick to cook is an added bonus.

4.60 from 60 votes

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Course: Main Dish, Side Dish

Cuisine: Thai

Keyword: Noodles, Nuts, Pasta, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 517kcal

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Ingredients

 

MetricImperial

• 12 ounces linguine or similar
• 4 tbsp sesame oil
• 6 ounces scallions chopped
• 10 ounces carrots finely sliced
• 16 ounces stir fry vegetables
• 3 cloves garlic minced
• 1/2 tbsp ginger minced
• 4 ounces honey
• 4 ounces peanut butter smooth
• 4 ounces soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp chili-garlic sauce to taste

Instructions

• Heat salted water in a large pan
• Cook pasta according to package directions.
  12 ounces linguine
• Drain and return to pot retaining some of the starch water
• Add 1/2 of sesame oil and toss ensuring all pasta covered.
  4 tbsp sesame oil
• Heat remaining 1/2 of the sesame oil in heavy pot over medium-high heat.
  4 tbsp sesame oil
• Add green onions, carrots, stir-fry veggies, garlic and ginger and cook until soften
  6 ounces scallions, 10 ounces carrots, 16 ounces stir fry vegetables, 3 cloves garlic, 1/2 tbsp ginger
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  4 ounces honey, 4 ounces peanut butter, 4 ounces soy sauce, 3 tbsp rice vinegar, 1/2 tbsp chili-garlic sauce
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional spring onions

Notes

I have used linguine in this recipe but the time tasken can be sped up if you choose straight to wok egg noodles or fresh noodles.

Nutrition

Calories: 517kcal | Carbohydrates: 75g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1221mg | Potassium: 414mg | Fiber: 7g | Sugar: 24g