Noodles with Peanut Sauce
Easy Noodles with Peanut Sauce are flavored with peanut butter, Sriracha, sesame oil, soy sauce, and rice vinegar and loaded with veggies! You can make the peanut sauce noodles with whole wheat spaghetti, or use Fiber Gourmet Light Spaghetti for a lower-carb version!
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Noodles with Peanut Sauce is the type of recipe you’ll find in the vegetarian recipes on my blog. And although I do have a lot of recipes that use meat, chicken, or fish, I love plant-based meals as well! And this dish is a slight splurge in carbs for me, but I love it for an occasional treat. Read below about how I make peanut sauce noodles that are lower in carbs.
I discovered the inspiring recipe on a blog that’s no longer online. These noodles have great flavor from sesame oil, so some people might call them Sesame Noodles. But I’m using peanut sauce in the name because there’s such a generous amount of peanut butter in the sauce.
And I love the spicy sauce that includes Sriracha that’s used in these peanut sauce noodles! You can vary this with different vegetables based on what you have on hand. And whether you eat this as a meatless meal or just as a side dish, I hope you try it right away if you like these flavors.
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- Fiber Gourmet Light Spaghetti (affiliate link), or use whole wheat spaghetti
- salt, added to water for cooking pasta
- coleslaw mix
- sugar snap peas
- red bell pepper
- green onions
- sesame seeds, preferably Black Sesame Seeds (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or other low-sugar peanut butter
- Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Sriracha Sauce (affiliate link)
- sesame oil (affiliate link)
- Monkfruit Sweetener (affiliate link) or sweetener of your choice
- salt to taste
How to make lower-carb Noodles with Peanut Sauce:
I made this recipe more carb-conscious by using lots of veggies and less pasta. But to make it even lower in carbs, make it with with Fiber Gourmet Light Spaghetti (affiliate link), a type of wheat pasta made in Italy that’s much higher in fiber than other pastas. When this recipe is made with Fiber Gourmet Light Spaghetti, there are 26.7 net carbs per serving, with 13.8 grams of protein.
Where to get Fiber Gourmet Light Spaghetti:
Fiber Gourmet Light Spaghetti (affiliate link) can be hard to find in stores. I buy it on Amazon where it’s about $6.00 per box if you buy a pack of six. And I love having wheat pasta occasionally for a treat. (Enter “Fiber Gourmet” into the search bar on my site for more information about this pasta and other recipes where I’ve used it.)
Are Noodles with Peanut Sauce a spicy dish?
The peanut sauce used on these noodles has one tablespoon of Sriracha Sauce, which is a spicy Asian ingredient. I find the finished dish just slightly spicy. But if you’re not a fan of spicy food, start with a teaspoon of Sriracha and then taste to see if you want to add more.
Do you need coleslaw mix to make the peanut noodles?
I used coleslaw in the recipe as a time saver, but you can definitely chop up green cabbage or Napa cabbage if you prefer.
How to make Noodles with Peanut Sauce:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- Bring a big pot of water to a boil, add a generous amount of salt, and cook the noodles just until they’re barely al dente (check the package for the noodles you’re using, but for Fiber Gourmet Light Spaghetti it takes about 17-19 minutes in Utah where it’s high elevation.) I break the spaghetti in half so the noodles are easier to toss.
- While noodles are cooking, measure out coleslaw mix and Black Sesame Seeds, slice green onions, slice sugar-snap peas, and cut up the red bell pepper.
- Put Adams 100% Natural Peanut Butter (affiliate link) or other low-sugar peanut butter in a large measuring cup and microwave 20-30 seconds, just until peanut butter is softened.
- Then mix in Tamari or Gluten-Free Soy Sauce, rice vinegar, sesame oil, Sriracha Sauce, Monkfruit Sweetener, and a little salt if you’d like.
- As soon as noodles are done, rinse with cold water and drain well.
- Then put the noodles, sliced cabbage, sliced sugar snap peas, red pepper strips and some of the green onions into the bowl with the sauce.
- Toss until the noodles and veggies are coated with the spicy peanut sauce.
- Garnish the tasty peanut sauce noodles with sesame seeds (optional) and a few more sliced green onions and enjoy!
Make it a plant-based meal:
I’d happily eat a bowl of Noodles with Peanut Sauce for a one-dish meal. But if you wanted something on the side, this would be tasty with any of these dishes:
- Stir-Fried Tofu with Ginger and Soy Sauce
- Asian Cucumber Salad
- Asian Green Salad with Soy-Sesame Dressing
- Quick Roasted Broccoli with Soy Sauce and Sesame
- Spicy Cucumber Salad
Weekend Food Prep:
This recipe for Noodles with Peanut Sauce has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Noodles with Peanut Sauce
Fiber Gourmet Light Spaghetti is perfect for these Noodles with Peanut Sauce if you'd like a version with fewer carbs. Use more or less Sriracha Sauce, depending on how spicy you like it!
Ingredients
Ingredients:
- 8 oz. Fiber Gourmet Light Spaghetti (see notes)
- generous amount of salt, added to water for cooking pasta
- 2 cups coleslaw mix (see notes)
- 2 cups (or more) sliced sugar snap peas
- 1 red bell pepper, seeds and stem cut away and then thinly sliced
- 3 green onions, cut in thin diagonal slices
- 1 T sesame seeds, optional (see notes)
Sauce Ingredients:
- 1/2 cup natural peanut butter (see notes)
- 3 T soy sauce (see notes)
- 1 T rice vinegar (not seasoned)
- 1 T Sriracha Sauce (more or less to taste)
- 1 T sesame oil
- 1 T Monkfruit sweetener (see notes)
- salt to taste, optional (I added just a little pinch of salt)
Instructions
- Break spaghetti in half. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked the Fiber Gourmet Light Spaghetti not quite 19 minutes. Use time on the package you have.)
- While spaghetti cooks, measure 2 cups coleslaw mix (or slice cabbage). Slice green onions, slice sugar-snap peas, and slice red pepper strips.
- Put the peanut butter into a big glass measuring cup and microwave 20-30 seconds, until it's just starting to soften.
- Then add the Tamari or soy sauce, rice vinegar, Sriracha Sauce to taste, sesame oil, and 1 T sweetener. Whisk together to make a creamy sauce.
- Taste to see if you want more sweetener (or more Sriracha if you really like it spicy.) You might also want to add a pinch of salt if you'd like it a bit more salty. Add a tablespoon or so of water if the sauce seems too thick.
- When it's done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
- When spaghetti is well drained, put noodles in a bowl, add sauce, and gently stir to coat all the noodles with sauce. Stir in the veggies and gently combine.
- If desired, put sesame seeds in a small frying pan on the stove and toast for a minute or so. (If you buy toasted sesame seeds you can skip this step.)
- Put finished noodles into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.
- Leftovers of this will keep in the fridge for a few days. I eat them cold, but you could microwave very briefly to heat if you prefer.
Notes
Nutritional information is for Fiber Gourmet Light Spaghetti.
I like Adams 100% Natural Peanut Butter (affiliate link).
I prefer Monkfruit Sweetener (affiliate link) for this recipe but use any sweetener of your choice. Start with 1 tablespoon of sweetener, then taste and add more if you want a sweeter sauce.
Use Gluten-Free Soy Sauce (affiliate link) if needed.
Instead of coleslaw mix you can also use shredded Napa cabbage or shredded cabbage.
I used Black Sesame Seeds (affiliate link), but white ones would also be fine.
Recipe created by Kalyn but inspired by a blog that's no longer online.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 389Total Fat 23gSaturated Fat 3.6gTrans Fat 0gUnsaturated Fat 17.6gCholesterol 5.8mgSodium 916mgCarbohydrates 48.3gFiber 21.6gSugar 12gProtein 13.8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Noodles with Peanut Sauce made with whole wheat spaghetti would be too high in carbs for a low-carb diet. You can make a version of this with fewer carbs by using a lot more veggies and less spaghetti or by using Fiber Gourmet Light Spaghetti (affiliate link). The whole wheat noodles with plenty of added veggies will be good for phase 2 or 3 of the original South Beach Diet.
Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Noodles with Peanut Sauce was first posted in 2008! It was updated with more information and the option to use Fiber Gourmet Light Spaghetti in 2023, and was last updated with more information in 2026.
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51 Comments on “Noodles with Peanut Sauce”
So happy to hear you are enjoying it so much!
This recipe has become a staple for me and my household. It tastes amazing and is so healthy. I use whole wheat noodles. Love it!!!
This looks fabulous–like all your yummy, healthy recipes. I can’t wait to try
Thanks Nadine; hope you enjoy it!
Noodle dishes like this one are perfect picnic foods! I love to eat them chilled on the hottest days of summer.
Lydia, I agree that this tastes great cold!
This is such a great recipe! I always have whole wheat noodles on hand to make wholesome pasta recipes and the dressing is perfect.
Thanks, so glad you like it! I don’t eat a lot of pasta, but when I do I always prefer whole wheat!
Emily, that sounds good to me!
this was delicious. we added one chopped breast of rotisserie chicken. next time I plan to just use more cabbage and omit the noodles altogether!
Ellie I like it best when it hasn't been refrigerated, although just a few hours might not hurt. I'd let it come to room temperature when you serve.
Do you serve this hot or cold? Can I make ahead and refrigerate for a few hours?
Thanks Averie, glad you like it!
I love peanut sauce and it makes anything automatically way better 🙂 Great recipe, Kayln!
Lydia, I am nuts about that pasta. If your Costco doesn't have it, I will send you some.
Must get to Costco. I love the sound of this whole wheat pasta.
I’m so glad you enjoyed it, Kalyn! Now you have me craving it again….
And you are definitely right about RR – I always tell people I never cooked anything that wasn’t out of a box or the freezer before she inspired me to actually use my kitchen.
Mmm, I love whole wheat spaghetti, it is so much more chewy and “there” than white.
You would not believe how often I make asian noodles, they are a fave for me. I think that I might make your sesame noodles tonight. Mmmm.
Cook eat fret, thanks for the nice feedback on the blog, and do try this one, it’s fantastic.
Paula, it was good cold, so I think it would be perfect for a pot luck, and inexpensive too.
Mrsl, need to edit my post because I saw it there last night and it’s 8 packages, not 9 like I was thinking (but under $10 for 8 packages of imported spaghetti. My Costco also has white spaghetti for the same price.)
David, thanks. Me too, I love Asian flavor combinations like this, and this is such a versatile recipe.
that looks super, just the kind of thing I like to eat!
I’ll have to check my local Costco for the whole wheat pasta as this sounds yummy!
This looks dreamy! I love the color contrasts, and I bet it tastes outstanding. I bet this would be a hit at a potluck luncheon. Yum!
i’m DEFINITELY making this dish this weekend….
and thanks for the mention. your blog is as always, a great source and a virtual public service..
Aparna, hope you will enjoy it.
Sue, I loved it. (Ate it for four days straight and wasn’t tired of it!)
Johnna, if you shop at Costco, look for this spaghetti. It’s really fantastic.
Zayiflama, it was great. I already commented about Dreamfields above.
Mingle, thanks for the nice feedback.
Susan, me too. (I’m already thinking of other things I could use this sauce on.)
I could just eat the peanut sauce by the spoonful!
Hi,
the recipe looks great, will surely give it a shot. I was also on SBD for 2.5 years & lost 60 lbs. And I think site like yours can really make life so much easier for people on SBD. I have your site listed on my Blogroll.
Keep the goodness going.
thank you thank you
I’ve always loved peanut sauce and combining it with sesame noodles sound like a delightful combination 😉
What do you think of Dreamfield’s Healthy Carb living pastas?
I love the use of wheat, much healthier…
I agree Kalyn about RR.
This dish looks great too.
I love this. I’m bookmarking it.
Pam, two days and counting. I stayed late last night and got a lot done!
Lydia, I think this is my new go-to recipe when there’s nothing for dinner!
Jasmine, thanks.
Kevin, I’ve had soba noodles but haven’t cooked them. They would be great with this sauce.
Mediterranean kiwi, agree completely.
Rasa Malaysia, I love, love the black sesame seeds, so photogenic!
Dani, hope you like it.
I agree about RR, she needs to be given some props for all the inspiration she gives to home cooks. As for the recipe, I’ve just bookmarked it:),
I love to use black sesame seeds to garnish or top my noodles or dishes, too. Somehow black ones are so much more interesting than the white sesame seeds, don’t you think?
noodles are a very easy quick dish to prepare – kids love them
I like cool pasta salads like this. Though I usually use soba noodles.
This looks fabulously delicious, my friend.
j
This is the kind of go-to recipe that every cook should have in his/her repertoire. And, while I don’t make many Rachael Ray recipes, I agree with the sentiment that if she gets people into the kitchen to cook instead of going out for junk food, that’s a plus.
I tried a RR recipe last week that was really good. I don’t like watching her, but I do like trying some of her ideas. This looks good. Hope school is winding down well!
Maria, I know what you like and I think you’d love this!
TBTAM, thank you! It’s kind of fun because my own doctor recommends my blog to his patients who want to lose weight. He even went on South Beach himself after he watched me do it.
Noobcook, loved this one.
Erin, agreed, I think Rachel does a lot more good than a lot of the famous food celebrities. Thanks for passing on the blog name to the parents. (Sigh, your parents are probably about my age!)
Katy, thanks. That Rand is pretty talented.
Mindy, no problem! (I’m such a blog skimmer myself.) Hope you like it. And thanks for the recipe feedback.
Sorry. I was so busy drooling over the actual recipe I didn’t read the post thoroughly. I can’t wait to try this. Your recipes have never let me down.
love love love the new header! and this pasta looks awesome!
I share your feeling about Rachael Ray–if she gets people in the kitchen, I think that’s a good thing. I actually really like her magazine and find lots of good recipes in there.
By the way, my parents are on a big weight loss project (using Weight Watchers) and I’ve passed along your site to them–I think they’ll find plenty of inspiration here!
I’ve always loved peanut sauce and combining it with sesame noodles sound like a delightful combination 😉
How much do I love sesame noodles? Never thought to use whole wheat – will from now on. Thanks!
BTW, I’ve been recommending your blog to almost all my patients who ask about how to lose weight – I recommend South Beach or weight watchers and then point them to you for recipes.
Love the new look of your blog! And this recipe looks great. I think I will add some red pepper for fun and color. Great idea!
Mindy, I’ve recommended Dreamfields Pasta many times, and I mention it as an alternative in this post, after the recipe. I think Dreamfields pastas are fantastic. However, in this specific recipe I personally would prefer the whole wheat pasta because the added nuttiness from the whole flavor really works here. If you don’t have whole wheat spaghetti though, I’d definitely still make this with Dreamfield’s spagetti.
What do you think of Dreamfield’s Healthy Carb living pastas?
Blest, fabulous idea to use edamame in this. The original recipe didn’t use the snow peas, but that’s what I had in the fridge!
Hmmm. SOunds great except that I don’t like peas. I’m thinking edamame instead?