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Asian Noodles with Peanut Butter Sauce


  • 1 16-ounce package whole wheat pasta
  • ¼ cup peanut butter
  • 1/3 cup warm water
  • ¼ cup low-sodium soy sauce
  • 2 Tablespoons cider vinegar
  • 4 teaspoons sugar
  • 1 bag frozen vegetables such as broccoli , or snow peas, thawed
  • Optional Ingredients:
  • 2 teaspoons red pepper flakes


  • Cook pasta using package directions. Make sauce and veggies while pasta cooks.
  • In a medium bowl, combine peanut butter and warm water. Stir into a smooth, thin sauce.
  • Add soy sauce, vinegar, and sugar. Mix until sugar dissolves. If using, stir in red pepper flakes.
  • In a microwave-safe bowl, add thawed frozen veggies and ½ cup water. Steam in microwave for 3-5 minutes. Drain any excess water.
  • Pour peanut sauce and steamed veggies over cooked, drained pasta. Toss to combine. Serve warm or cold.
  • You can add chicken or tofu.


Chef’s Notes
  • Top with sliced cooked chicken breast, firm tofu or any heated leftover veggies if you like
  • Add 1/2 tsp minced garlic or minced ginger to peanut sauce
  • Try garnishing with rinsed and chopped green onions, cilantro or lime wedges
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