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Spicy Peanut Noodles with Vegetables

October 31, 2009

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When you can’t get out to get take-out, make this easy dish for yourself with what’s in the pantry. Here is a rockin’ spicy peanut sauce that you can use on pretty much everything. Not only can it be used in this noodle dish, but you can use it for a stir-fry or even a marinade. I’ve been making a lot of these stir-fry noodles lately because it is so simple and fast to clean up. Throw noodles in one pot and start heating up the vegetables/meat in a nonstick skillet. Make a sauce and toss everything together. I am all for simple and easy meals, which is really going to come in handy as this coming week is crazy on the work/school front!

Spicy Peanut Noodles with Vegetables

Makes 6 servings


  • 12 ounces whole-wheat pasta
  • 1/2 cup natural peanut butter
  • 4 sliced scallions
  • 4 tablespoons reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon chili garlic sauce or red pepper flakes
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


  1. Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with 2 tablespoons of water, scallions, soy sauce, vinegar, garlic, sugar and chili garlic sauce. Toss with hot pasta and cooked vegetables.


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