Spicy Peanut Noodles with Veggies – Simple Recipes for Dinner

Okay, I have to confess: there’s something about the perfect bowl of spicy peanut noodles that just makes me do a happy little kitchen dance every single time. The creamy, nutty sauce, the crunch of fresh veggies, and that kick of heat—it all comes together like a flavor party that’s both satisfying and simple. I can’t wait to share this recipe with you because it’s a total game-changer for busy weeknights or any time you want dinner fast but still crave something exciting. Plus, it’s a great way to sneak in some colorful veggies without feeling like you’re eating a salad. Let’s dive in and get those taste buds dancing!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 8 ounces rice noodles or spaghetti
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers (any color)
• 1 cup snap peas or snow peas, trimmed
• 2 green onions, sliced
• 2 tablespoons vegetable oil

For the Sauce / Garnish:

• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1-2 teaspoons Sriracha or other hot sauce, adjust to taste
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup warm water (to thin sauce)
• Chopped peanuts and fresh cilantro for garnish (optional)

How I Make It

Step 1:

First, cook the noodles according to package instructions. I like to rinse them under cold water afterward to stop the cooking and prevent sticking. Set aside while you prep the sauce and veggies.

Step 2:

In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, Sriracha, ginger, and garlic. Add warm water slowly to thin it out until your sauce is smooth and pourable—thick enough to cling to noodles but not so thick it clumps.

Step 3:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in the carrots, bell peppers, and snap peas. Stir-fry for 3-4 minutes until the veggies are crisp-tender and vibrant.

Step 4:

Add the cooked noodles and sauce to the pan with veggies. Toss everything together, coating the noodles evenly. Cook for another 1-2 minutes just to warm through and meld the flavors.

Step 5:

Remove from heat and stir in sliced green onions. Give it a good toss so the freshness spreads throughout.

Step 6:

Serve immediately, garnished with chopped peanuts and fresh cilantro if you like a bit of extra crunch and an herbal pop.

Variations & Tips

• Swap rice noodles for whole wheat spaghetti or soba noodles for different textures.
• Add cooked chicken, shrimp, or tofu for protein to make it more filling.
• Use creamy or crunchy peanut butter depending on your texture preference.
• If you want it less spicy, start with only 1 teaspoon of Sriracha and build up.
• Try swapping snap peas for broccoli or zucchini ribbons if you want a twist.
• Make extra sauce and keep in the fridge for a quick lunch drizzle or dipping sauce.

How I Like to Serve It

This dish shines brightly on busy weeknights when I want something quick but exciting. It’s also perfect for potlucks or casual dinners with friends—everyone loves the balance of creamy, spicy, and crunchy. For a summer twist, I sometimes serve it with cold noodles and ice-cold iced tea to keep things light and refreshing.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the noodles.
• If the sauce thickens too much after storing, stir in a splash of warm water or soy sauce to loosen it up.

Closing: Trust me, once you try these spicy peanut noodles, they’ll become your go-to quick dinner that’s bursting with flavor and just the right amount of kick every single time.