Whole Wheat Noodles with Peanut Sauce and Vegetables Recipe

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I hope everyone had a nice Valentine’s weekend. My hubs spoiled me with breakfast, gifts, and flowers. Since Josh made breakfast, I took control and made dinner and baked his favorite cookies for dessert-oatmeal chocolate chip. We also relaxed and watched the Olympics and the All Star game. It was a nice, lazy Valentine’s Day.

I recently posted my favorite vegetable spring rolls with peanut dipping sauce. The peanut dipping sauce is the most amazing sauce ever. I can’t praise it enough. I was craving my peanut sauce the other night, but didn’t have all of the ingredients for spring rolls. I decided to try the sauce with noodles and veggies instead. It was just as tasty and super easy to make.

The peanut sauce went perfectly with the whole wheat noodles. I love the nutty flavor of whole wheat pasta. I used spaghetti noodles, but soba noodles would work too. I tossed in broccoli, red and green peppers, carrots, and cilantro. This meal was ready in a matter of minutes and it was outstanding-a new favorite. Eating healthy doesn’t have to take a ton of time or cost a lot of money. This meal is a perfect example! Give it a try this week.

Whole Wheat Noodles with Peanut Sauce and Vegetables

Ingredients

  • For Peanut Sauce:
  • 1 small piece of lemon grass chopped
  • Freshly grated ginger-to taste
  • 1 cup water
  • ½ cup hoisin sauce
  • 3 tablespoons smooth peanut butter
  • tablespoons sugar
  • Whole Wheat Spaghetti Soba noodles would work too
  • Broccoli
  • Red Pepper Strips
  • Green Pepper Strips
  • Carrot Strips
  • Cilantro
  • Sesame Seeds

Instructions

  1. To make the peanut sauce:
  2. In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce doesn’t thicken, whisk for one minute over medium heat.
  3. Boil a pot of water and add a little bit of salt. Add the pasta and cook until done. Drain and set aside.
  4. Steam or blanch the vegetables. I steamed mine. In a large bowl, add the pasta and vegetables. Toss. Stir in some peanut sauce. I didn't measure anything because I was making the dish for one. If you are making it for several people, make a box of pasta and lots of veggies. Slowly stir in the sauce and taste. You probably won't need all of it. When I made it for myself, I probably only used 2-3 Tablespoons of the sauce. It is pretty flavorful. Just add a little as you go and save the leftover sauce in the refrigerator.
  5. I sprinkled the pasta and veggies with sesame seeds before serving. This dish is good hot or cold. You can use whatever veggies you like too. Enjoy!

If you like this recipe, you might also enjoy:

Soba Noodles with Edamame, Zucchini, and Spinach from Two Peas and Their Pod
Lazy Day Peanut Noodle Salad from 101 Cookbooks
Peanut Sesame Noodles from Smitten Kitchen
Chinese Cold Noodles from Use Real Butter

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This sounds delicious Maria! I just made whole wheat pasta for the first time last week. I really didn’t notice the whole wheat flavor like I do in ready made pasta, but the texture is completely different and wonderful!

  2. Another beautiful dish Maria! If anyone is nutfree, you can use sunflower butter in place of peanut butter in a Thai sauce like this and the flavor is very good and only subtly different. I’ve gotten hooked on sunflower butter at home!

  3. Made this last night with soba noodles, broccoli, carrots and snow peas (omitted cilantro and sesame seeds since I didn’t have them in the house). Rather than grating up the ginger in the sauce, I boiled a piece of ginger with the lemon grass (which smelled delightful, and I think would make a dynamite (and sinus clearing) tea). It turned out wonderfully, and was quick and easy enough for a weeknight dinner. I ate the leftovers for lunch today – just as good cold the next day as they were warm last night. We ended up using up all the sauce – my kids added copious amounts to their noodles, and dipped raw veggies in it. We’ll be making another batch of the sauce tonight for spring rolls. Good stuff!

  4. I made this last week and LOVED it!!! I used Barney Butter- Almond/Creamy, instead of peanut butter, just to make it a little healthier… OMGoodness!! It was so so so good! Since I am dieting, and therefore not having sweets these noodles tasted so sweet to me!! I loved every bite!!! Thanks so much!! It’s a definite keeper!

  5. Oh my goodness this was so delicious! I will definitely be making this again and again. I didn’t have any lemon grass, red pepper, or sesame seeds, but I added steamed kale and green onions to the rest of the mix that i did have and topped with sliced almonds. Thank you for sharing this recipe!

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