Creamy Peanut Sesame Noodle Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A restaurant-worthy stir-fry with silky noodles, crunchy vegetables, and a rich peanut-sesame sauce that comes together in 20 minutes. This asian-inspired asian (gluten-free) ready in about 33 minutes pairs rice noodles, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tbsp ginger
• 2 cups broccoli
• 1 cup carrots
• 1 red bell pepper

Instructions

1. Step 1: Cook 8 oz rice noodles according to package directions in boiling salted water until al dente, then drain and rinse under cold water to prevent sticking. Set aside.
2. Step 2: Whisk together 3 tbsp peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger in a bowl until smooth. Add 2 tbsp hot water to thin if needed.
3. Step 3: Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry 2 cups broccoli florets, 1 cup julienned carrots, and 1 sliced red bell pepper for 4 minutes until crisp-tender. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
4. Step 4: Toss drained rice noodles into the wok with the sauce mixture. Cook for 2 minutes, stirring constantly, until noodles are coated and heated through. Serve immediately with extra sesame seeds.