Veggie Peanut Noodles - ready in 20 mins!

A simple and delicious weeknight meal to prepare in under 20 minutes! Packed with veggies, paired with a salty sweet and spicy peanut sauce, making for the easiest dinner recipe to cook up in no time.

I was inspired to make these noodles because of Nigella Lawson, her sesame peanut noodle salad is to die for. Very simple and easy to make, this recipe is a take on that but more wholesome as a meal as well. I have added a few elements that I think make it so much more delicious than it is. To be honest, the noodles do not take time to make, the sauce is mixed together very quickly too. The only part of this recipe that takes effort is the chopping but in my opinion that doesn’t take so much time – in fact I find the chopping therapeutic.

What noodles can you use to make this recipe?

I have used the instant noodles without the masala packet, you can use any noodles you prefer but if you are using instant make sure to boil it water for literally 2 minutes, drain out the water and set aside if you are using egg noodles or ramen noodles cook them as per the package instructions. I have also made these noodles with flat rice noodles and spaghetti – they are both good additions but I prefer this recipe with the instant noodles.

What if you are allergic to peanuts?

Ideally avoid adding the peanut butter and peanuts! LOL! You could also make it with tahini and almond butter, with almonds. It is not the same but it will still be delicious.

Can you add any protein to this noodle recipe?

I have made this with air fried crunchy chicken, I have also served it with grilled shrimp and crispy tofu. You can by all means serve it on its own which is how I like eating it but it add that additional protein to fill you up the addition of broccoli is also a delicious add on to the recipe.

What all veggies can you use to make this noodle recipe?

You can use any veggies from your fridge. Bell peppers, mushrooms, sprouts, scallions, baby corn, sugar snap peas, fresh coriander, sweet corn, carrot, zucchini, bok choy, spinach, eggplant etc. Lotus root is a delicious addition to the recipe too.

What ingredients do you need to make this veggie peanut noodle recipe?

For the sauce I have used ginger garlic paste, soya sauce, sweet chili sauce, peanut butter, tahini, sesame seed oil, lime juice. For the noodles we need instant noodles (without the masala), mixed bell peppers, mushrooms, bok choy, sugar snap peas, spinach, red chili, scallions. I serve the noodles with sesame seeds, peanuts, limes, fresh coriander leaves and more scallions.

What equipment do you need to make this veggie peanut noodle recipe?

To chop all the veggies we need a chopping board and knife. To cook the noodles we need a sauce pot, I have mixed the sauce in a bowl with a whisk. To cook everything together, its best to use a wok but you can use any frying pan you would like.

How to make this veggie peanut noodle recipe?

Start by chopping all the veggies as needed and set aside. The recipe comes together very quickly only if you finish preparing everything as needed ahead. In a bowl add the sauce ingredients and whisk until smooth, set aside. Boil the noodles until just cooked, save 1 cup of the cooking liquid and discard the rest. In a wok on medium heat add the sesame seed oil, white part of the scallions, coriander stems and ginger garlic paste, sauté until a little soft. Add the bell peppers, mushrooms, red chili, half the sugar snap peas, bok choy, spinach and season with salt, pepper and sauté until half cooked. Add the noodles, most of the sauce and stir together until mixed through. Add some of the cooking liquid if the noodle mixture is very thick to loosen it up and make it more saucy. Garnish with the remaining sugar snap peas, coriander leaves, green part of the scallions, sesame seeds, peanuts and limes. Serve and enjoy.

Serving and storing this veggie peanut noodle recipe?

The best way to serve these noodles is either steaming hot or fridge cold (apparently). I have only ever served it hot but when I cooked it for my friend Haggis aka Sara – she ate the leftovers the next day and said they were delicious cold, if you try eating them cold and do not like it – go blame here. I stored the leftovers in an air tight container in the fridge. You can keep it for up to 2 days. It will get thick, sticky and gluey but it is still very yummy, warm it in the microwave with a little water for 30 – 60 seconds and enjoy.

Looking for more noodle recipes?

Now that we have covered how to make this veggie peanut noodle recipe in 20 mins, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.