You know how some people aren’t “pasta people?” I don’t get those people.
I can’t physically understand how people couldn’t like noodlies or pizza or any other carbilicious food. Like if you were to tell me you weren’t obsessed with tofu or mayonnaise or blue cheese or olives, I’d totally get it.
But hot crusty bread? That just BAMBOOZLES me.
HOW WHAT WHERE WHY WHEN.
So it’s understandable why every time I make a batch of these peanut noodles for Alchemy I want to swan dive into the serving bowl. The serving bowl that feeds 15 people. Or one hangry Hummusapien.
Since it’s not socially acceptable to eat a jar of peanut butter for dinner, I choose to smother it all over noodles, add some green veggies, and call it #balance.
The other day my friend put Splenda in his iced coffee and laughed as I tried to mask the dismay that I wore like a scarlet letter on my face. He said that every time he eats something “bad,” he’s going to say “balance.”
And I liked that. A lot.
Oops, I just ate a whole jar of peanut butter. Balance.
Oops, I just made cookies and burned my tongue whilst noshing on half the pan. Balance.
Oops, I just made three billion servings of Asian peanut noodles. FOR BREAKFAST.
Balance, my friends. Balance.
PrintAsian Peanut Noodles
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 1x
- Category: Entree
Healthy, whole-grain noodles tossed with a tasty peanut sauce and bright veggies.
For the sauce:
- 1/2 cup reduced sodium soy sauce
- 1/3 cup water
- 1/3 cup natural peanut butter
- 3 tbsp pure maple syrup
- 1 tbsp seasoned rice vinegar
- 1 tbsp toasted sesame oil (or olive oil)
- 1 tbsp minced ginger
- 3 garlic cloves
For the noodles:
- 1 lb whole wheat spaghetti (sub brown rice spaghetti for gluten-free)
For the veggies:
- 4 red bell peppers chopped
- 1/2 bunch cilantro, chopped
- 2 large handfuls spinach, chopped
- 1/2 cup peanuts, chopped
- Place all sauce ingredients in a blender. Blend until smooth and creamy. Set aside.
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente.
- Prep veggies and place in a large bowl. Add noodles and sauce, tossing to combine. Season with salt to taste.
- Serve warm or cold.
Did You Make This Recipe?
Let me know by leaving a review or tagging @hummusapien on Instagram!
I don’t get those people either. Not at all. Yet, somehow, I managed to produce two of them!! How my kids don’t like pasta or pizza is still beyond me. How can they even be mine?!
This is 100% my kind of dinner, though!
A giant bowl of pasta with no veggies but a side of applesauce for dinner…..balance? Maybe hahah I love pasta and carbs so I’m obvi on board with this.
Haha, I’m not a pasta person, but this still looks fabulous!
YESSSS. Seriously, I get it that spiralizing is cool but no, they are not noodles.
My LOVE for carbolicious foods is AMAZING…Did I mention that I can probably take down a whole pizza? HAHAHA! Balance….
You make my day complete because of this healthy Asian Peanut Noodles whom I am looking for and I also feel excited to have found your site – the recipes especially!Your recipes looks so yummy, I am craving for this. I like also your ingredients with good toppings. I cannot wait to try this healthy foods for healthy eating. This is what my family looking for . Thank you so much for this fabulous recipe that you offer for us as FREE. You make me inspired! 🙂
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I definitely creeped into Alchemy on my day off Monday and picked this up (with the kale salad). Was hoping you’d post the recipe! Thank you so much! 🙂
this is verrrry close to your other peanut noodle veggie bowl that i adore. 🙂 im sorry, anyone who doesn’t like pasta is no friend of mine. that’s like someone who doesnt like dessert. imsorrywhat?
So with the whole grain-free thing coming up for me soon, I won’t be able to do pasta or pizza and I am SO sad about it! But I’m totally pinning this to make with spaghetti squash!
I love that balance philosophy. Its perfectly acceptable to eat the whole tub of peanut butter! 🙂
Thank you! Who doesn’t like to eat a hot and crusty loaf of bread, especially with some good olive oil? I love peanut sauce, this looks delicious.
Anyone who says they don’t like hot, warm bread is a liar. They may not choose to eat it but they love the taste of it deep down.
The sauce for these noodles looks the nuts, literally!
You are seriously the funniest writer. I wouldn’t even think it to be possible to make someone laugh out loud in the intro of a recipe if not for you. And I will definitely be making these noodles!
Love that you made carbilicious a word 🙂 I LOVEEE all things bread/pasta. YUM. Love the ginger in this sauce!
Giiiiirl, I luuuurve me some pasta! I could make a batch for 15 using my super swanky GF pasta noods and make up for lost time in one sitting…because balance 😉 Seriously, peanut butter on my noodles sounds like an insta-good replacement for the jar-of-peanut (or almond)-butter-for-dinner-a-night saga I’ve habited to myself. Have a great weekend, you food genius, you! <3
This looks fab! I HAD to comment, because I’ve been totally creeping your blog the past few days. I can’t even remember how I stumbled upon it–maybe Pinterest, where I’ve spent half my waking hours since finishing my last class of my graduate career a few weeks ago (yay). When I saw your picture, I kept thinking you looked SUPER familiar. It FINALLY clicked that I remembered you as Carrie Littman’s friend! I went to UVA with her. Obvi I’ve been doing that thing where I binge read a blog “cover to cover,” and I have to thank you for all the recipe inspiration! It is much appreciated after spending my last semester of grad school surviving on smoothies and hummus.
Amazing! Definitely a favorite in our household 🙂
Yummmmmmm! These noodles are a serious test of my willpower. They’re so tasty that I wanted to just take a fork to the whole mixing bowl. I super love the sauce, and may make a batch to keep in the fridge and slather on ALLTHETHINGS.
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Oh wow!!! This dish is amazing! So simple and easy to prep for the week. Thank u!!!!!
This recipe is awesome. I love that there are so few ingredients and it takes no time to make. My husband is a picky eater and loved this at first bite. We ate it warm for dinner and we are both taking it to work cold for lunch tomorrow.
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I made this yesterday to take to our concert in the park event and let me say that we all gobbled it up! Was super easy and as this is the 2nd recipe that I’ve made this week from your site here…another winner for sure. I used regular Tamari and was way way to salty..wow. So when you say low sodium you we’re only speaking from the healthy side…but since I just bought a new bottle of Tamari and a new Tamari user..I’ll cut it in half next time until the bottle runs out and I can get the low sodium version. Super recipe and I’m already browsing your site for tonites dinner. Congratulations on a well done selection of recipes!!! Flavor is everything!!!
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This is definitely a must-try recipe for me because I love pasta. Thanks for sharing this one.
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