Ingredients
For the Noodles & Veggies:
- 8 oz spaghetti ramen, or rice noodles (whatever’s on hand)
- 1 cup shredded carrots – adds sweetness and crunch
- 1 cup shredded cabbage – or sub any veggie mix
- ½ cup frozen peas – optional but tasty
- 2 green onions – optional but great for garnish and freshness
For the Peanut Sauce:
- ⅓ cup peanut butter – creamy or chunky both work
- 2 tbsp soy sauce – or tamari for gluten-free
- 1 tbsp maple syrup or brown sugar – balances the salt
- 1 tbsp rice vinegar or lime juice – adds brightness
- 1 tsp garlic powder – or fresh minced garlic
- ½ tsp ground ginger – or 1 tsp fresh
- ¼ - ½ cup warm water – to get the sauce just right
- Optional: red pepper flakes or sriracha for that kick
Instructions
Cook the Noodles
- Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
Make the Sauce
- In a bowl, whisk together peanut butter, soy sauce, maple syrup, vinegar, garlic powder, ginger, and red pepper flakes. Slowly add warm water until the sauce is smooth, creamy, and pourable.
Sauté the Veggies
- In a large skillet or wok, heat a bit of oil (or water for oil-free). Add the shredded carrots, cabbage, and peas. Sauté for 3–4 minutes until tender but still crisp.
Combine Everything
- Add the cooked noodles to the skillet. Pour in the peanut sauce and toss everything together until well coated. Let it cook another 1–2 minutes to blend the flavors.
Serve and Garnish
- Top with sliced green onions and extra spice if you like it fiery. Serve warm and prepare to impress your taste buds with very little effort.
Notes
Storage Tips
Got leftovers? Lucky you. • Fridge: Store in an airtight container for up to 3 days • Reheat: Splash of water + microwave or stovetop • Make-ahead tip: Whip up a double batch of the sauce and store it in a jar for super fast dinners later in the week