Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Brunch, Dinner, Lunch, Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Chopping board
  • Knife
  • Mixing bowl
  • Whisk
  • Wok/deep frying pan
  • Sauce pot

Ingredients
  

Noodles -

  • 3 packets instant noodles without masala

Sauce -

  • 1/4 cup crunchy peanut butter
  • 3 tbsp tahini
  • 1 tbsp soya sauce
  • 1 tsp sesame seed oil
  • 1 garlic minced
  • 1 tbsp olive oil
  • 4 tbsp sweet chili sauce
  • 1 lime juice

Vegetables -

  • 2 scallions sliced length wise, white and green part separated
  • 1/2 green bell pepper sliced length wise
  • 1/2 yellow bell pepper sliced length wise)
  • 1/2 red bell pepper sliced length wise)
  • 200 g sugar snap peas
  • 1 cup baby spinach
  • 2 stalks bok choy sliced length wise, stalk and leaves separated
  • 1/4 cup fresh coriander finely chopped, stems and leaves separated

Garnish -

  • Sesame seeds peanuts, limes

Instructions
 

  • 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 with the remaining sauce on top and enjoy.

Notes

  • I like to cut all my veggies length ways but you can cut them as you like.
  • Do not over cook the veggies as the crunch is delicious.
  • Do not over cook the noodle as they will become mushy.
  • Always add less sauce as you can keep adding more as needed.