Easy Peanut Noodles Recipe

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This peanut noodles recipe is made in less than 30 minutes! It’s a fast and easy plant based dinner starring crunchy veggies and a zesty peanut sauce.

For weeknights, Alex and I try to pick meals that are fast and easy dinners. These peanut noodles can be made in under 30 minutes! This recipe was inspired by Napa cabbage and red pepper we bought at our local farmers market. Here are a few tips for making it!

This peanut noodles recipe is gluten-free if you make sure the soba noodles you buy don’t contain flour! Soba noodles are made of buckwheat flour which is gluten free. But many brands also include a little bit of all purpose flour in the noodles. Make sure to check the package ingredients! You also can use rice noodles for another gluten free option.

These peanut noodles are made perfect with a really tasty peanut sauce! What’s in peanut sauce? The secret to this one are bringing in lots of flavors at once: rich, creamy, tangy, nutty, savory, sweet, and spicy.


  • ½ pound Napa cabbage, shredded (4 to 5 cups)*
  • 1 red pepper
  • ¼ cup cilantro, finely chopped
  • 1/4 cup peanut butter
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon Sriracha sauce
  • 12 ounces soba noodles (look for 100% buckwheat noodles or rice noodles for a gluten-free option)
  • 2 limes
  • 1/2 cup crushed peanuts


  1. Shred the cabbage. Thinly slice the red pepper. Chop the cilantro and reserve for a garnish.
  2. Start a pot of water to boil.
  3. In a small saucepan, whisk together the peanut butter, rice vinegar, toasted sesame oil, soy sauce, honey, and Sriracha sauce. Cook the sauce over low heat until it is warm and slightly thickened.
  4. When the water is boiling, cook noodles according to package directions.
  5. Meanwhile, place the red pepper in a colander over sink. When the noodles are cooked, drain them over the red pepper in the colander to slightly cook the peppers. Transfer noodles, peppers, and cabbage to a serving bowl, add the sauce, and toss until combined.
  6. To serve, garnish with chopped cilantro, fresh squeezed lime juice (a must!), and a generous helping of crushed peanuts.


*Napa cabbage is also called Chinese cabbage: it’s oblong-shaped and has thick, crisp stems and frilly yellow-green leaves. Do not substitute green or red cabbage in this Napa cabbage recipe! The Napa cabbage has a totally different texture and flavor.

You can read full article and recipes here : https://www.acouplecooks.com/peanut-noodles-napa-cabbage/

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