Easy Vegetarian Peanut Noodles (15-Minute Stovetop Recipe)

There’s a noodle shop in my old neighborhood in San Francisco that I used to hit up at least twice a week during college. The guy behind the counter knew my order by heart — peanut noodles, extra sauce, extra scallions. When I moved away, I spent months trying to recreate that exact flavor at home. After way too many failed batches, I finally cracked it. This is my version — maybe even better than the original, though don’t tell him I said that.

aka The Late-Night Noodle Fix

Ingredients

Peanut Sauce

• ⅓ cup natural creamy peanut butter (no sugar added)
• 3 tablespoons coconut aminos
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (more to taste)
• 2–3 tablespoons warm water (to thin)

Noodles & Veggies

• 12 oz udon noodles or thick rice noodles
• 1 tablespoon avocado oil
• 1 large red bell pepper, thinly sliced
• 2 cups shredded purple cabbage
• 1 cup shelled edamame (thawed if frozen)
• 3 green onions, sliced (white and green parts separated)

Toppings

• ¼ cup crushed roasted peanuts
• Fresh cilantro leaves
• Sesame seeds
• Lime wedges

Instructions

1. Make the sauce: In a medium bowl, whisk together the peanut butter, coconut aminos, sesame oil, rice vinegar, maple syrup, lime juice, grated ginger, garlic, and red pepper flakes until smooth. Add warm water one tablespoon at a time until you reach a pourable consistency. Set aside.
2. Cook the noodles: Bring a large pot of water to a boil. Cook the udon noodles according to package directions (usually 8–10 minutes). Drain and rinse briefly under cold water to stop cooking. Set aside.
3. Sauté the veggies: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and the sliced red bell pepper. Stir-fry for 2 minutes until slightly softened. Add the shredded cabbage and edamame and cook for another 1–2 minutes until the cabbage just starts to wilt but still has crunch.
4. Toss it all together: Lower the heat to medium. Add the cooked noodles to the skillet and pour the peanut sauce over everything. Toss with tongs for about 1 minute until the noodles and veggies are evenly coated and warmed through.
5. Serve: Divide among four bowls. Top with crushed peanuts, the green parts of the scallions, fresh cilantro, sesame seeds, and a squeeze of lime. Serve immediately.

Tips

• Make it spicy: Add a drizzle of chili crisp or a minced Thai chili to the sauce for serious heat.
• Meal prep friendly: The sauce keeps in the fridge for up to 5 days. Cook noodles and veggies fresh, then toss with cold sauce — it loosens up as the noodles warm it.
• Nut-free swap: Substitute sunflower seed butter for the peanut butter. The flavor profile changes slightly but it’s still delicious.
• Add more protein: Toss in cubed crispy tofu or a couple of soft-boiled eggs for a heartier meal.