My family can’t stop eating this dish! So flavorful and refreshing – these creamy peanut noodles with veggies are great for a quick lunch or easy weeknight dinner.
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See the video
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Ingredients
Noodles & Garlic:
- 10 oz lo mein noodles (or substitute with cooked spaghetti)
- 3 cloves garlic, minced
- 2 tsp avocado oil
Peanut Sauce:
- ½ cup smooth peanut butter (salted or unsalted)
- 1.5 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- Juice of ½ lemon
- 1 tsp minced ginger
- ¼ tsp dark chili powder
- 4 tbsp hot water (adjust for desired consistency)
- ½ tsp sesame seeds (for serving)
Toppings:
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ½ cup diced bell pepper
- ½ cup diced onion
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How to make peanut noodles with veggies
The gist: Creamy peanut noodles come together with a beautiful homemade sauce in just minutes. Then topped with fresh veggies for a crisp, refreshing bite.
Cook Garlic
In a pan over medium heat, add avocado oil and minced garlic. Sauté for about 2 minutes until translucent and just golden. Remove from heat and transfer to a large mixing bowl.
Make the Peanut Sauce
In the same mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lemon juice, ginger, and chili powder until smooth. Slowly drizzle in hot water a little at a time, whisking continuously until the sauce reaches a creamy, drizzly consistency.
Assemble Noodles
Add cooked noodles to the bowl with the peanut sauce and toss until well-coated.
Serve
Top the noodles with shredded carrots, sliced cucumber, diced bell pepper, and diced onion. Sprinkle with sesame seeds for garnish. Best served warm.
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Wishing you a delicious day! – Jenna
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Peanut Noodles with Fresh Veggies
Video
Equipment
Ingredients
Noodles & Garlic:
- 10 oz lo mein noodles or substitute with cooked spaghetti
- 3 cloves garlic minced
- 2 tsp avocado oil
Peanut Sauce:
- ½ cup smooth peanut butter salted or unsalted
- 1.5 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- Juice of ½ lemon
- 1 tsp minced ginger
- ¼ tsp dark chili powder
- 4 tbsp hot water adjust for desired consistency
- ½ tsp sesame seeds for serving
Toppings:
- ½ cup shredded carrots
- ½ cup sliced cucumber
- ½ cup diced bell pepper
- ½ cup diced onion
Instructions
- Cook Garlic. In a pan over medium heat, add avocado oil and minced garlic. Sauté for about 2 minutes until translucent and just golden. Remove from heat and transfer to a large mixing bowl.
- Make the Peanut Sauce. In the same mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, lemon juice, ginger, and chili powder until smooth. Slowly drizzle in hot water a little at a time, whisking continuously until the sauce reaches a creamy, drizzly consistency.
- Assemble Noodles. Add cooked noodles to the bowl with the peanut sauce and toss until well-coated.
- Serve. Top the noodles with shredded carrots, sliced cucumber, diced bell pepper, and diced onion. Sprinkle with sesame seeds for garnish. Best served warm.
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