Peanut-Ginger Noodles

Peanut-Ginger Noodles

6 Reviews
From the EatingWell Kitchen

Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles. If you like, add diced baked tofu to boost the protein and add calcium.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1½ teaspoons chile-garlic sauce, (see Ingredient Note), or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas (see Shopping Tip)


  • Active

  • Ready In

  1. Put a large pot of water on to boil.
  2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
  • Ingredient note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
  • Shopping tip: If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Nutrition information

  • Per serving: 272 calories; 11 g fat(2 g sat); 6 g fiber; 36 g carbohydrates; 11 g protein; 29 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1,001 IU vitamin A; 14 mg vitamin C; 69 mg calcium; 2 mg iron; 321 mg sodium; 221 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 fat

Reviews 6

April 26, 2011
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By: Mixxie Powers
Super delicious and very easy prep! This was such a good recipe. I'll definitely be making it again. The prep was so easy, and except for the vegetable medley (i used a slaw combo of julienned broccoli, cauliflower, red cabbage, and carrots) I usually have all the ingredients on hand. My daughter (21) thought it was too gingery (I used a bit extra I think) but my husband and I liked it a lot. My daughter's boyfriend (22) ate it in spite of being a bit nonplussed at the pieces of red cabbage (he didn't know what he was eating). He eats everything without complaining but I just asked him to give me an honest opinion for this review and he said he liked it. So only my daughter thought it was too gingery. I also added a teaspoon of toasted sesame oil along with the peanut butter. I think sprinkling it with toasted sesame would be delicious also. I don't know why I didn't do that. Probably because I was also making another EW recipe, Toasted Quinoa Salad with Scallops (I used shrimp instead) and that was a fairly prep-intensive recipe. These two dishes tasted awesome together. My husband actually mixed them up and discovered the combo was really tasty (I followed his lead).
July 08, 2010
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By: sjeter77
This was so very, very tasty! It was finger likin good. I made this with fresh minced ginger, added 3 tablespoons brown sugar, and 2 teaspoons chili red pepper flakes to the sauce. I cooked the sauce till it boiled and simmered for 5 minutes. I then tossed the hot sauce with the noodles and it was so yummy and spicy. Great recipe.
May 18, 2010
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By: s_mydels
When I make this I don't use the chili-garlic sauce because I can't find it! So I just add more soy sauce, a little vinegar, and some chili powder and that does the trick! It's best to use fresh veggies and NOT frozen. This dish is one of my favorites; I make it all the time!
April 23, 2010
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By: EatingWell User
I made this with buckwheat soba noodles and almond butter because I was out of peanut butter. I really liked the flavor but needed to add a little salt to compensate for the natural sodium in peanut butter. This is super simple and can be substituted with whatever veggies, proteins, and noodles you have lying around.
April 07, 2010
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By: JENNG315
We have made this several times now. First time we used angel hair WW pasta and a roaster chicken and we just shredded the meat to save time. I also made mine with matchstick carrots and snow peas for veggies. It was more fresh tasting. I added crushed red pepper but made the rest as listed and we loved it. Second time I used the same pasta, doubled the recipe, used a lb of shrimp I pan fried, and the carrots and snow peas with broccolli this time. Awesome again! Had dinner and lunches for a few days. This is a favorite now!! I also made baked egg rolls to go with this the second time.
February 28, 2010
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By: laura52
We made this recipe with Soba Noodles instead of Whole Wheat Noodles. Soba Noodles also have a nutty flavour to them and do not have a gritty texture like many of the WW Noodles tend to. We also added chicken breasts that was fried on the side while the pasta cooked and then placed on the plate with the Noodles, Vegetables and Sauce mixed together and put on top of the breasts. The sauce was perfect to have the chicken with and would be a great sauce to make just for chicken.
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