Go Back
easy noodles with peanut sauce

Easy Noodles with Peanut Sauce and Veggies

A simple weeknight supper with a flavorful, just-spicy-enough peanut sauce. It's a very flexible recipe that works with any number of vegetables and a variety of noodles. Pack it up the next day and enjoy warm or cold as a leftover lunch.

Course Dinner
Cuisine Asian
Keyword noodles with peanut sauce
Prep Time 20 minutes
Cook Time 12 minutes
Servings 4
Calories 480 kcal
Author Katie Morford


  • 12 ounces spaghetti, udon, or soba noodles (whole wheat, brown rice, or other favorite spaghetti, udon, or soba noodles)
  • 1/3 cup unsweetened, creamy peanut butter
  • 1 tablespoon soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon white or mellow miso paste (optional)
  • 3-5 tablespoons water
  • 1 1/2 teaspoons sriracha (adjust if you prefer it spicier or not)
  • 2 1/2 cups diced crunchy raw vegetables in any combination (cucumbers, bell peppers, celery, carrots, and snap peas all work well)
  • 3 scallions, thinly sliced, light green and white parts only
  • Fresh cilantro leaves to garnish, if desired


  1. Bring a big pot of salted water to a boil over high heat. Add the spaghetti/noodles and cook al dente according to package directions.

  2. While the pasta cooks, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, 3 tablespoons water, and sriracha until creamy and smooth. The sauce should be creamy and not too thick. Add more water, if needed. Set aside.

  3. Dice the vegetables and set aside.
  4. Once the pasta is done, drain well and transfer to the bowl with the peanut sauce. Add the vegetables and scallions and toss well so the noodles are evenly coated with sauce. Taste and add more sriracha if you prefer it spicier. Garnish with cilantro leaves and serve immediately. If the pasta gets sticky as it sits, add another tablespoon or two of water (or a splash of sesame oil if you have it) to thin the sauce.