When a weeknight dinner craving hits, you need something fast, flavorful, and comforting. Enter these incredible 25-Minute Peanut Noodles! Using pantry staples like frozen veggies and your favorite peanut sauce, this dish comes together in one pot for a slurp-worthy meal that feels indulgent but is secretly so simple. It’s the ultimate vegetarian comfort food fix!
Ingredients
• 225 g / 8 oz dried soba, udon, or vermicelli noodles
• 480 ml / 2 cups vegetable broth
• 120 ml / 1/2 cup peanut sauce, store-bought or homemade
• 300 g / 2 cups frozen stir-fry vegetables
• 65 g / 1/2 cup dry-roasted peanuts, chopped
Instructions
1. Cook the noodles according to package directions. Once cooked, drain them in a colander but do not rinse. Set the noodles aside and return the empty pot to the stove.
2. In the same pot, combine the vegetable broth and peanut sauce over medium-high heat. Whisk together and bring the mixture to a boil.
3. Stir in the frozen stir-fry vegetables and the cooked noodles. Return the mixture to a boil, then immediately reduce the heat to low. Allow it to simmer for 2 to 3 minutes, or until the vegetables are fully heated through.
4. Divide the noodle and broth mixture evenly among four soup bowls. Garnish generously with the chopped dry-roasted peanuts before serving.
Nutritional Information
• PER SERVING: 403 calories, 15 g total fat (2 g saturated fat), 0 mg cholesterol, 1,326 mg sodium, 59 g carbohydrates, 4 g fiber, 15 g protein.
Pro Tips
• For a protein boost, add a cup of frozen shelled edamame along with the other vegetables, or top the finished bowls with crispy baked tofu.
• Brighten the flavor by serving with fresh lime wedges for squeezing, and garnish with chopped cilantro or thinly sliced green onions.
• Control the consistency and spice by stirring in a splash of coconut milk for a creamier broth or a drizzle of sriracha for a spicy kick at the end.
FAQ
Q: How can I add more protein to these vegetarian noodles
A: To easily boost the protein, add one cup of frozen shelled edamame along with the other stir-fry vegetables. You can also top the finished bowls with crispy baked tofu or tempeh for an even more satisfying and protein-rich meal.
Q: Can I make this peanut noodle recipe vegan
A: Yes, this recipe is easily made vegan. Simply ensure your store-bought peanut sauce is certified vegan (check the label for non-vegan ingredients like honey or fish sauce) and that your chosen noodles are egg-free, which most dried soba, udon, and vermicelli are.
Q: Is there a gluten-free option for these noodles
A: Absolutely. To make this recipe gluten-free, use 100% buckwheat soba noodles or rice vermicelli. You must also use a gluten-free peanut sauce, which typically substitutes tamari for soy sauce. Always check the packaging to confirm.
Q: How do I store and reheat leftover peanut noodles
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills. To reheat, simply add a splash of vegetable broth or water and warm the noodles on the stovetop or in the microwave until heated through.
