I want to shout it from the rooftops that this Asian Peanut Noodles recipe is going to BLOW. YOUR. MIND.

I can’t get enough of it.

Overhead photo of a skillet full of Peanut Noodles and veggies.

Why this recipe works

This dish is not lacking in flavor. “What kind of flavor?” You ask?

Toasted sesame oil makes a grand appearance alongside freshly grated ginger, peanut butter (obviously… I mean we are making peanut noodles), soy sauce, and chili garlic sauce. Granted, there are other ingredients tossed into the mix but these bold flavors really pack a punch and bring this recipes’ Asian inspired roots full circle.

Everything is married together beautifully and it just works.

A plate of Peanut Noodles with veggies against a white background.

Step-by-step instructions

It’s so easy! The perfect meal for lunch or dinner. (Which, confession, I’ve made for lunch 3 times in a 2 week period). Trust me, you’ll want to eat this over and over again.

  1. Roast broccoli.
  2. Boil noodles until al dente.
  3. Make the peanut sauce by combining the sesame oil, garlic, ginger, peanut butter, chili garlic sauce, honey, and water. Stir until smooth. A skillet full of peanut noodle sauce.
  4. Toss the noodles and vegetables in the peanut sauce. To the sauce add the sliced peppers and peas (also sliced carrots which aren’t pictures). Drain the noodles and toss those in as well. A skillet with peanut noodle sauce, sugar snap peas, and sliced red peppers.Overhead photo of a skillet full of cooked spaghetti noodles, green peas, and sliced red peppers.
  5. Garnish with dry roasted peanuts, cilantro, and green onions. The garnishes really bring this dish full circle, so don’t leave them out.

And that my friends, is how you make the best peanut noodles. Enjoy!

A skillet of peanut noodles with roasted broccoli, sliced red peppers, peas, and peanuts.

More flavor packed recipes

A plate of peanut noodles garnished with green onions, peanuts, and cilantro.

If you make this recipe, let me know! Come back to leave a rating and review.✨

Don’t forget to share your food on Instagram by tagging @saltandbaker in your posts and stories so I can see what you’re making!

A plate of Peanut Noodles with veggies against a white background.
Print Review
5 from 1 vote

Asian Peanut Noodles with Veggies

One of my favorite meals ever! Spaghetti noodles are tossed in a flavorful (and slightly spicy) peanut sauce then topped with red peppers, roasted broccoli, peas, green onions, and cilantro. Make it and watch it be devoured.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4 servings


  • 2 heads broccoli - cut into florets
  • 1 1/2 tablespoons toasted sesame oil
  • pinch salt
  • pinch pepper
  • 8 oz spaghetti noodles
  • 5 tablespoons toasted sesame oil
  • 1/2 teaspoon garlic - minced (about 2 cloves)
  • 1 teaspoon ginger - freshly grated
  • 1/2 cup creamy peanut butter
  • 1/3 cup soy sauce - I always use low-sodium
  • 3/4 cup water
  • 1 1/2 teaspoons chili garlic sauce - add more for spicier dish (the 1 1/2 tsp is more family friendly)
  • 1 teaspoon honey
  • 1/2 red pepper - thinly sliced
  • 3 oz sugar snap peas - or a small handful
  • 2 green onions - sliced
  • 1/3 cup peanuts
  • 1/4 cup cilantro - chopped


  • Preheat oven to 425°F.
  • Place broccoli on baking sheet. Drizzle the sesame oil overtop. Toss to coat. Sprinkle salt and pepper overtop. Toss to coat. Roast in the oven for 15 minutes or until slightly tender. 
  • Bring a large pot of water to boil. Add the noodles and cook until al dente.  
  • Meanwhile, in a large skillet over medium heat add the sesame oil, garlic and ginger. Cook, stirring often for about 2 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, and honey. Stir until smooth. Stir in the sliced red peppers and snow peas. 
  • Drain the pasta and add the noodles into the skillet full of the sauce. Toss to coat so that the noodles are covered in the saucy goodness. 
  • When broccoli is finished roasting, remove from oven and transfer the vegetables to the skillet. Sprinkle the peanuts, green onions, and cilantro on top. Toss to coat. 
  • Portion into individual servings. Enjoy!


Add more veggies: I’ve made this multiple times since photographing the recipe for Salt & Baker. One time I added a handful of thinly sliced carrots (it was really good!). If you want to do this, add them to the sauce when you add the peas and sliced red peppers. 
You can use more or less broccoli if you’d like. The 2 heads of broccoli is just a guide 🙂 
Store leftovers in an airtight container in the fridge for up to 7 days. 


Calories: 810kcal (41%)Carbohydrates: 77g (26%)Protein: 30g (60%)Fat: 47g (72%)Saturated Fat: 8g (40%)Sodium: 1432mg (60%)Potassium: 1518mg (43%)Fiber: 14g (56%)Sugar: 13g (14%)Vitamin A: 2718IU (54%)Vitamin C: 304mg (368%)Calcium: 199mg (20%)Iron: 5mg (28%)
Course: Main Course
Cuisine: Asian
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!