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.
This is one of those dishes that I keep coming back to when I want something comforting, colourful, and full of flavour without spending hours in the kitchen. It has that perfect balance of creamy, salty, sweet, and just a gentle kick of heat that makes each bite interesting. It’s also a great way to use up a bag of stir-fry vegetables sitting in the fridge.
I like to think of this dish as a bit of a “pantry hero” meal. The linguine gives it a familiar, comforting base, but it works just as well with egg noodles or fresh wok noodles if you want something quicker. Once the pasta is cooked, I always keep a little of the cooking water aside. That small step really helps bring the sauce together later, giving it a silky texture that clings nicely to every strand.
The vegetables are where this dish really comes alive. Scallions, carrots, and a mix of stir-fry vegetables all soften gently in sesame oil with garlic and ginger. That combination alone smells incredible as it cooks. It reminds me of simple home cooking where the aroma fills the kitchen and everyone starts wandering in to ask what’s for dinner.
Then comes the peanut sauce, which is the real star. The mix of honey, smooth peanut butter, soy sauce, rice vinegar, and a touch of chilli-garlic sauce creates something rich and deeply satisfying. It is creamy without being heavy, and the vinegar cuts through the richness just enough to keep everything balanced. When it simmers for a couple of minutes, it thickens slightly and becomes glossy, which is exactly what you want before it meets the noodles.
Once everything is combined, the dish transforms into a warm, hearty bowl of comfort. The sauce coats every piece of pasta, and the vegetables add both texture and freshness. I often finish it with a handful of fresh spring onions for a bit of crunch and brightness.
One of the best things about this dish is how flexible it is. You can adjust the chilli level and swap vegetables depending on what you have. You can also add a squeeze of lime at the end if you like a sharper finish. It’s the kind of recipe that doesn’t demand perfection, just a bit of stirring and tasting as you go.
For me, Vegetarian Noodle with Peanut Sauce is the kind of meal that’s simple, reliable, and always hits the spot.
Vegetarian Noodles with Peanut Sauce
Ingredients
- 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 soften6 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
32 comments
This was a simple yet filling dish that I had as a main dish. Lovely.
Surprisingly simple but full of flavour and texture.
My go-to recipe now for a vegetarian noodle dish.
Easy to follow flavours that come together really well.
Perfect midweek dinner when you don’t want anything complicated.
Very filling and great for lunch leftovers the next day.
Great way to use up leftover vegetables in the fridge.
A colourful dish that looks as good as it tastes.
Simple ingredients but they come together in a very satisfying way.
Really tasty and the peanut sauce was beautifully creamy and well balanced.
The garlic and ginger made the kitchen smell amazing while cooking.
A lovely quick dinner that felt comforting without being too heavy.
The sauce thickened nicely and coated everything evenly.
I found it a bit sweet for my taste but still enjoyable.
I used a spicy chilli sauce and it gave it extra depth.
The peanut flavour really shines without being overpowering.
I added extra chilli-garlic sauce and it gave it a nice kick.
The sauce clung perfectly to the noodles and made every bite enjoyable.
I loved how the ginger and garlic lifted the whole dish.
The vegetables stayed slightly crisp which added a nice bite.
Comfort food with a fresh and vibrant twist.
I used egg noodles instead and it worked brilliantly.
The sesame oil gave the dish a lovely nutty aroma.
I will definitely be making this again with different vegetables.
I added a squeeze of lime at the end which worked really well.
A hearty dish that still feels quite light and fresh.
The balance of salty, sweet and tangy was spot on.
My family really enjoyed this and asked for it again the next day.
Quick to prepare and great for busy evenings.
Really impressed with how restaurant-like this tasted at home.
A very satisfying vegetarian meal that didn’t feel like a compromise.
The sweetness from the honey worked really well with the soy and peanut butter.