Description

A quick, 15-minute vegan dinner featuring creamy peanut sesame sauce, whole-grain noodles, and colorful vegetables. This nutrient-dense meal is perfect for busy weeknights and provides sustained energy.

Ingredients

Scale

12 oz whole-wheat spaghetti or brown rice noodles
Water for boiling (salted)
2 medium bell peppers, sliced
2 large carrots, julienned or grated
1 cup shelled edamame
3–4 stalks green onions, sliced (white and green parts separated)
1/2 cup natural peanut butter
2 tablespoons tahini
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (plus more for serving)
1 tablespoon sesame seeds (for garnish)

Instructions

Prep veggies and sauce: Slice peppers, grate carrots, and slice green onions. Mince garlic and grate ginger. In a small bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, garlic, and ginger. Add 2-3 tablespoons of warm water to thin the sauce to a pourable consistency. Set aside.
Cook noodles: Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1/2 cup of starchy pasta water. Drain noodles and rinse briefly with cool water. Toss with a tiny drop of sesame oil to prevent sticking.
Sauté veggies: While noodles cook, heat a large skillet or wok over medium-high heat. Add a splash of water or oil. Add carrots and peppers, stir-frying for 2-3 minutes until tender-crisp. Add edamame and white parts of green onions in the last minute to heat through.
Combine: Add drained noodles to the skillet with the veggies. Pour the sauce over everything. If the sauce is too thick, add a splash of reserved pasta water. Toss vigorously with tongs until noodles are coated and golden.
Serve: Serve immediately, topped with green parts of green onions and a sprinkle of sesame seeds.

Notes

Reserve pasta water to help emulsify the sauce. Use natural peanut butter without added sugar. If the sauce is too thick, add water gradually. For a gluten-free version, use brown rice noodles or chickpea pasta. Do not freeze leftovers as veggies may become mushy.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8
Fat: 14
Saturated Fat: 2
Carbohydrates: 52
Fiber: 7
Protein: 14

Keywords: vegan, peanut noodles, sesame noodles, quick dinner, weeknight meals, healthy pasta, gluten-free option, plant-based protein, meal prep