Asian, The Weekly Menus and Recipes, Vegetarian

Recipe 22.1: Vegetable Peanut Noodles

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I call my husband the “sauce man” and, cheesy as it may sound, he truly is. He whips up some good sauces, especially for my Asian dishes; this one is no exception! I told him I wanted a sauce that had a peanut butter basis, and had a nice spice to it and that he could make up the rest from there. This meal is super simple, but it features his fabulous sauce creation, which makes it such a tasty and memorable meal!


1 package soba noodles (these are Chinese buckwheat noddles, found on the Asian aisle)

4 cups frozen stir-fry vegetable mix

1/2 tsp. ground giner

1/2 cup chunky peanut butter

4 tbs. reduced-sodium soy sauce

1/2 tsp. sriracha

1 tsp. sesame oil

2 tbs. chili paste (Sambal Olek)


Heat a large pot of water over high heat. Once boiling, add soba noodles. Cook 4 minutes, then drain.

Steam frozen vegetables over boiling water in a steamer basket, around 5 minutes, until cooked through. If you don’t have a steamer basket, you can just fill a large saucepan with 2 cups water and then place the vegetables directly in the water. Use a slotted spoon to drain the veggies out of the water. Set aside.

Make sauce in mixing bowl by mixing together all ingredients. Combine noodles, veggies, and sauce back into the dry pot and mix to combine. Serve hot.