Peanut Sauce Noodles with Veggies


Asian-inspired dinner idea: Serve this colorful bowl of peanut sauce noodles with a side of beef or chicken satay.

Total Time:
20 mins


  • 8 ounce dried linguine or vermicelli pasta

  • 1 16 ounce package frozen vegetable blend

  • cup creamy peanut butter

  • ½ cup light coconut milk

  • 2 tablespoon reduced-sodium soy sauce

  • 2 tablespoon grated fresh ginger

  • 2 tablespoon fresh lime juice

  • 3 cloves, minced garlic

  • Crushed red pepper

  • Small fresh mint leaves


  1. Cook pasta according to package directions, adding frozen vegetables the last 3 minutes of cooking time. Drain; return to pan.

  2. Meanwhile, in a medium bowl whisk together the peanut butter, coconut milk, soy sauce, ginger, lime juice, and garlic until smooth. Pour over drained pasta mixture, tossing to coat. Heat through over medium heat. Top with crushed red pepper and mint leaves.

    Peanut Sauced Noodles
    Andy Lyons

Nutrition Facts (per serving)

565 Calories
25g Fat
70g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 565
% Daily Value *
Total Fat 25g 32%
Saturated Fat 6g 30%
Sodium 534mg 23%
Total Carbohydrate 70g 25%
Total Sugars 7g
Protein 23g
Vitamin C 14.3mg 72%
Calcium 61mg 5%
Iron 4mg 22%
Potassium 668mg 14%
Folate, total 200.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles