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Peanut Noodles just got a million times better! Healthy, sweet and a little spicy, this vegetarian meal is filling and packed full of flavor. Plus it comes together in a snap, just like my Teriyaki Chicken and Stir Fry recipes!
Peanut Noodles Made Healthy!
I love love love peanut noodles. They are my jam. While I love how peanut buttery they are, I don’t love how much fat allllll that peanut butter ends up being. Enter my recipe for Healthy Peanut Noodles! I have used my culinary forces for good and have significantly decreased the amount of fat in this recipe while still maintaining lots (and lots!) of flavor.
Peanut Butter Powder is my secret ingredient and what a good secret it is! It melts right into this sauce perfectly while keeping everything peanut buttery. Top it with just a few chopped peanuts for that yummy crunch and you too will become just as obsessed with these peanut noodles as me.
Main Ingredients Needed
Don’t be too intimidated by this ingredients list because I have some awesome time-saving tips to help you out. Here’s what you’ll need to make Peanut Noodles:
- Spaghettini – this is also called thin spaghetti. Angel hair or spaghetti can also be used interchangeably.
- Cabbage – I use the store-bought pre-shredded cabbage to save time.
- Red Bell Pepper – for color and sweet flavor (quick note: red bell peppers are the sweetest of all the colors).
- Carrots – grated! You can use the pre-grated carrots you’d find at the store or just grate them yourself on a box grater.
- Garlic – for its glorious flavor.
For the Peanut Sauce
- Vegetable Broth – to keep things vegetarian I used vegetable broth but you can also use chicken broth.
- Cornstarch – this is used to thicken the peanut sauce.
- Soy Sauce – adds umami and some saltiness.
- Peanut Butter Powder – all the peanut butter flavor without all the oil and added sugar! Win! I used PB Fit, but other brands are popping up and are equally just as good.
- Truvia – or sugar. To make these noodles sweet. I do like a sweet peanut noodle, so feel free to halve this amount.
- Dried Ginger – for flavor!
- Red Pepper Flakes – add as much or as little as you’d like. I love a little heat to go with the sweet and salty.
- Green Onions + Peanuts – these are to garnish the whole thing. So good!
Want Some Protein?
For a protein boost, try adding rotisserie, canned chicken or leftover chicken to the finished noodles. A hot and fresh steak would also be amazing.
How to Make Peanut Noodles | Directions
For full details on how to make these healthy Peanut Noodles, see the recipe card down below 🙂
Step 1: Cook Pasta and Veggies
Bring a large pot of salted water to a boil. Cook spaghettini according to package directions until al dente. Drain and set aside.
While pasta is cooking saute cabbage, red pepper, and carrot. You want the carrots and cabbage to soften while keeping some texture in the red peppers. I like to keep my red peppers on the crunchy side, but that is my preference…cook them how you like! Add in garlic and cook until fragrant. (You don’t really want color on the veggies, just trying to soften.)
Step 2: Make Peanut Sauce
While veggies are cooking, in a liquid measuring cup or bowl, whisk broth together with cornstarch, soy sauce, peanut butter powder, Truvia, ginger, and red pepper flakes.
Step 3: Let Sauce Thicken Then Serve!
Pour peanut sauce over veggies and bring to a simmer. The sauce will thicken once you bring it up to a simmer. Once thick, remove from the heat and toss with the cooked pasta.
Top with chopped green onions and peanuts and serve warm (or cold!)
Storing Peanut Noodles
Store any leftover Peanut Noodles in an airtight container in the fridge for up to 4 days! These would make for great meal prep throughout the week, super filling, healthy and best of all, full of flavor!
I talked about making these ahead on my instastories a few weeks ago and highly recommend these containers for meal prepping. They are inexpensive and work really well.
Other Recipes to Try!
- Chicken Pad Thai
- Kung Pao Chicken (Family Favorite!)
- Crunchy Thai Peanut Chicken Salad
- Chinese Cabbage Salad
Give these healthy Peanut Noodles a try this coming week! You’ll fall in love.
The printable recipe card is down below, enjoy!
Healthy Peanut Noodles
For the Noodles-
- 1/2 pound spaghettini 8 oz, also called thin spaghetti
- 2 cups shredded cabbage
- 1 red bell pepper julienned
- 1 medium carrot grated
- 1 clove garlic minced
- 3 green onions chopped
- 2 tablespoons dry roasted peanuts chopped
For the Peanut Sauce-
- 1 1/2 cup vegetable broth or chicken broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/4 cup peanut butter powder
- 1 1/2 tablespoons truvia or sugar
- 1/2 teaspoon dried ginger
- 1/4 teaspoon red pepper flakes
- Bring large pot of salted water to a boil. Cook spaghettini according to package directions until al dente. Drain and set aside.
- While pasta is cooking, spray a large skillet with nonstick cooking spray and preheat over medium heat. Saute cabbage, red pepper and carrot for 3-5 minutes. You want the carrots and cabbage to soften while keeping some texture in the red peppers. Add in garlic and cook until fragrant. (You don't really want color on the veggies, just trying to soften. Feel free to reduce temperature down to medium low or low.)
- While veggies are cooking, in a liquid measuring cup or bowl, whisk broth together with cornstarch, soy sauce, peanut butter powder, truvia, ginger and red pepper flakes.
- Pour peanut sauce over veggies and bring to a simmer. Sauce will thicken once bubbling. Once thick, toss with cooked pasta.
- Top with chopped green onions and peanuts and serve warm (or cold.)