These pepper and peanut noodles are creamy, nutty, and spicy. It takes only 20 minutes to prepare. It’s adaptable, loaded with protein, slurpable, and ideal for busy weeknights!

Whether you’re a fan of peanuts or just looking for a new twist on your favorite noodles, this recipe is sure to become a new family favorite.

Pepper and peanut noodles are a quick and easy meal that is perfect for those nights when you need something tasty and satisfying but don’t have a lot of time to cook. This flavorful dish combines noodles, peanuts, and peppers in a simple sauce that is sweet spicy, and nutty.

This healthy recipe is simple and one to use for busy weekday dinners or any time you simply want something plant-based and nutrient-rich.

These pepper and peanut noodles are creamy, rich, and full of protein, packed with all fresh vegetables like french beans, carrots, and peppers, as well as roasted peanuts, jaggery, sriracha and soy sauce, garlic, and all kinds of other delicious spices.

Vegetable Lo Mein and Pancit Bihon Noodles

Why These Noodles Are The Best?

These pepper and peanut noodles are creamy, nutty, fresh, crispy, and spicy.
It takes 20 minutes to make these delicious and filling vegan noodles.
Healthy, nourishing, high in protein, and dairy-free
These are a welcome break from the typical pasta dishes with red sauce that we commonly have at home.
Easy to make and delicious with a wide variety of noodles and veggies, this peanut noodle is highly versatile. Feel free to modify this recipe by adding your own seasonings.
Cooking this meal stovetop takes just a few short minutes, making it a fantastic option for a quick and easy weeknight meal.
Thanks to the herbs, cumin powder, jaggery, and red pepper flakes, these peanut noodles are bursting with strong, flavorful tastes.

Ingredients:

You only need basic ingredients for this dish. Many of them are pantry essentials, so you probably already have some of them at home!

Gluten-free noodles: I used gluten-free noodles since they have more nutritional value, but you could also use lo mein, soba noodles, brown rice noodles, or even egg noodles if you don’t have any dietary restrictions.
Sesame oil: Doesn’t need to be skipped or replaced because it adds a tonne of flavor.
Red bell pepper: I love the vibrant color of the red bell pepper I sliced it thinly to pair with these noodles, but any colored pepper will do. Additionally, you could add more vegetables!
Green bell pepper: Get a pleasant crunch with the addition of green pepper
Orange bell pepper: Orange bell pepper for orange color and vitamins.
Yellow bell pepper: Added for color, yellow bell pepper gives a lovely yellow color, enhances the cheesy flavor, and gives added Vitamin C and A, and antioxidants.
Red onion: It’s made with red onions. If you don’t have red onions on hand, white onions, yellow onions, sweet onions, or shallots can be substituted.
Carrot: Because it adds a hint of nutrition, flavor, and sweetness.
French beans: You should choose fresh green beans instead of frozen ones for this dish since we want them to be crunchy and crispy.
Garlic cloves: Use fresh for greater flavor.
Soy sauce: Use tamari or soy sauce with a lower salt content to control the seasoning.
Sriracha sauce: Depending on your preferences, you can adjust the spice level. You can substitute equal amounts of barbecue sauce for the sriracha if you have trouble with spice.

More Ingredients:

Salt: A pinch of salt will help to balance the flavors.
Jaggery: Some individuals, like me, like to add sugar or jaggery to their noodles to make them sweeter. In addition to serving as a binding agent, jaggery also adds sweetness, flavor, and scent to my recipes.
Red chili flakes: Gives a nice kick to the whole dish.
Cumin powder: You don’t want to skip this ingredient because it adds such amazing flavor and aroma to any dish!
Dried herbs: dried herb blend that gives this stew taste as well as the aroma.
Roasted chopped peanuts: Undoubtedly a significant component of these pepper peanut noodles. The crunch of the peanuts and the spice of the noodles go well together.

How To Make Pepper And Peanut Noodles?

Here’s a simple recipe:

Cook the noodles according to the package directions.
In a large skillet or wok, heat the sesame oil over high heat.
Fry garlic and add bell peppers and other veggies, to the skillet and stir-fry for 2-3 minutes, until the peppers are tender.
Add all the spices, jaggery, and sauces to the skillet and cook for an additional 1 minute.
Add the noodles along with the choice of green leaves, kale, or spinach.
Top it off with crushed roasted crushed peanuts.
Serve the peanut and pepper noodles hot, garnished with chopped peanuts if desired. Enjoy!

Prepping And Storing

The wonderful thing about this dish is that it tastes better on the second day! Not only are these pepper and peanut noodles delicious when served warm shortly after preparation, but they are also delicious when served cold from the refrigerator. Any leftovers can be kept in the refrigerator for about three to four days when sealed in an airtight container.

Variations And Substitutions

Use your preferred vegetables. Asparagus, carrots, broccoli, mushrooms, and other seasonal veggies can be added.
Increase the protein. Even though the peanut in this recipe gives it a lot of protein, you can still add more. The peanut would taste fantastic with tofu or chickpeas.
Hotter: To make your peanut noodles even spicier, add a dash of spicy sauce or an extra teaspoon of red pepper flakes.
Option for a gluten-free meal: Tamari can be used in place of soy sauce.
Use zucchini noodles, linguine, or even spaghetti if you want to!
If you have a peanut allergy, almonds, sesame, or cashew will all work as a replacement.
Jaggery. If you’re looking for alternatives to jaggery, you can use maple syrup, brown sugar, honey, etc.
Boost Flavors: If you want to give these Asian noodles some extra delicious flavors, try adding some fresh lime or lemon juice, fresh ginger, chili sauce, or rice vinegar.
This dish would be perfect with the addition of fresh Thai basil if you have any on hand.

Recipe Notes

Air-fried tofu cubes or tofu that has been marinated could be added if you want to increase the amount of protein in this recipe.
You may need to experiment with the quantity of sauce used to achieve the desired level of heat or flavor. Mine was quite gentle.
Cook your noodles for 1 to 2 minutes shorter than the package’s recommended cooking time. Noodles shouldn’t be overcooked.
Rinse noodles in ice water. This stops the noodles from cooking and keeps them from sticking to each other.

Frequently Asked Questions

How Long Do The Peanut Noodles Last?

This meal can be kept in the refrigerator for up to three days if it is kept in an airtight container. As the noodles absorb the sauce, the dish could turn a bit dry. Therefore, it would be a fantastic idea to add more sauce. Rehydrate the noodles by placing them back in the pan with a little broth or water, and cooking the mixture until it is saucy.

Is This Dish Gluten-Free?

Yes, this dish is gluten-free. None of the ingredients used in this recipe include wheat. As I used gluten-free noodles. Ensure that your soy sauce is gluten-free, or substitute Bragg liquid Aminos/tamari, because some soy sauce may have wheat in it.

Should You Rinse Your Cooked Noodles?

This depends on what kind of noodles you use. I would not recommend rinsing ordinary wheat noodles because the starch will assist the sauce to adhere to them. Rinse soba, buckwheat, or rice noodles under cold water to prevent them from sticking together due to their starches.

However, one important tip stands out: as early as the noodles are finished cooking, throw them into the pan & saute them. After draining, allowing them to sit for too long will just cause them to group together.

Thanks for reading this blog post on Pepper and Peanut Noodles Recipe. I hope it has inspired you to try out a new dish. If you tried this recipe or any other from my blog, please let me know how it turned out in the comments below! Thanks for visiting my Recipes, and I hope to see you again soon.

Pepper And Peanut Noodles

These pepper and peanut noodles are creamy, nutty, and spicy. It takes only 20 minutes to prepare. It’s adaptable, loaded with protein, slurpable, and ideal for busy weeknights!

5 from 1 vote

Print Pin Rate

Course: Entrée, Main Course

Cuisine: American, Chinese

Keyword: Pepper and peanut noodles

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 354kcal

Ingredients

8 ounces gluten-free noodles boiled
2 tablespoons sesame oil
1 red bell pepper Thinly Sliced
1 green bell pepper Thinly Sliced
1 orange bell pepper Thinly Sliced
1 yellow bell pepper Thinly Sliced
1 red onion Thinly Sliced
1 carrot Thinly Sliced
1/2 cup French beans
3 cloves garlic Minced
2 tablespoons soy sauce
1 Tablespoon Sriracha sauce
salt To taste
1 tablespoon Jaggery or sweetener of choice
1/2 teaspoon red chili flakes
1/2 teaspoon cumin powder
1/2 dried Italian seasoning
2 teaspoons roasted peanuts Chopped

Instructions

Cook the noodles according to the package directions.
In a large skillet or wok, heat the sesame oil over high heat.
Fry garlic and add bell peppers and other veggies, to the skillet and stir-fry for 2-3 minutes, until the peppers are tender.
Add all the spices, jaggery, and sauces to the skillet and cook for an additional 1 minute.
Add the noodles along with the choice of green leaves, kale, or spinach.
Top it off with crushed roasted crushed peanuts.
Serve the peanut and pepper noodles hot, garnished with chopped peanuts if desired. Enjoy!