Skip to content
Veggie peanut noodles recipe

Veggie peanut noodles recipe

66 ratings

This tasty and affordable noodle recipe is worth getting the food processor out for. Plus, it only takes 15 minutes to knock up See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 416 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 250g pack wholewheat noodles
  • 1 tbsp vegetable oil
  • 2 carrots, peeled and cut into thin batons
  • 2 peppers, thinly sliced
  • 180g bag curly kale
  • 75g crunchy peanut butter
  • 30g ginger, peeled and roughly chopped
  • 4 spring onions, 2 roughly chopped, 2 finely sliced
  • 2 garlic cloves, peeled
  • 1½ tbsp soy sauce
  • 1 lime, juiced
  • 1 red chilli, finely sliced
If you haven't got any wholewheat noodles, try egg noodles instead

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    2g 11%
  • Sugars

    12g 14%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 53.1g Protein 16.5g Fibre 9g


  1. Cook the noodles to pack instructions. Drain and set aside.
  2. Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the carrots, peppers and kale and cook for 6-8 mins until the vegetables have softened but still have some bite.
  3. Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, the garlic, soy sauce, lime juice, 75ml water and a pinch of salt in a small food processor until smooth.
  4. Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between 4 shallow bowls and top with the chilli and remaining spring onions to serve.

See more Noodle recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.