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March 10, 2017

Noodles with Peanut Sauce

Kristie Middleton, HSUS Senior Director of Food and Nutrition/MeatLess: Transform the Way You Eat and Live--One Meal at a Time

    A delicious dish that's ready in just 15 minutes. Michelle Cehn

Serves 4


1 cup (225g) crunchy peanut butter
4 tablespoons soy sauce or tamari
2 teaspoons agave or other sweetener
1 teaspoon hot pepper sauce like Sriracha, or more or less to taste
2 cloves garlic
1 to 1 1/2 cups (225ml to 340ml) water
2 teaspoons toasted sesame oil
4 carrots, chopped into coins
2 cups (450g) broccoli florets
2 cups (450g) frozen edamame
1 16-ounce (450g) package of your favorite noodles, cooked according to package instructions (spaghetti, angel hair, soba and udon all work well).
Crushed peanuts or sesame seeds for garnish (optional)


1. Using a blender or food processor, blend the peanut butter, soy sauce, agave, hot pepper sauce, garlic cloves, water and sesame oil. If you like a thick sauce, use less water. Set aside.

2. Cook noodles according to package instructions, drain, rinse under warm water and set aside. 2. Steam the carrots, broccoli and edamame for 4 minutes or until the broccoli is bright green.

3. Toss the vegetables with the noodles and pour the peanut sauce over it. Serve sprinkled with crushed peanuts or sesame seeds.