One-Pot Spicy Peanut Noodles with Roasted Veggies

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This hearty one-pot noodle dish blends spicy peanut sauce with roasted vegetables for a satisfying, quick meal. This Asian Fusion-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 460 cal/serving

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Ingredients

8 oz rice noodles
1 medium, sliced into thin strips red bell pepper
1 large, julienned carrot
2 cups broccoli florets
1/3 cup creamy peanut butter
3 tbsp soy sauce
1 tbsp sriracha sauce
2 tbsp lime juice
3 cloves minced garlic
1 tbsp freshly grated ginger
3 cups vegetable broth
2 tsp sesame oil
1/4 cup, for garnish chopped peanuts
2 stalks, thinly sliced for garnish green onions

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Instructions

Step 1: Preheat your oven to 425°F. Toss 1 sliced red bell pepper, 1 julienned large carrot, and 2 cups broccoli florets with 1 tbsp sesame oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until tender and slightly charred.
Step 2: While veggies roast, in a large pot over medium heat, combine 3 cups vegetable broth, 3 minced garlic cloves, 1 tbsp grated ginger, and 8 oz rice noodles. Simmer, stirring occasionally, until noodles are tender (about 6-8 minutes).
Step 3: Stir in 1/3 cup creamy peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha sauce, and 2 tbsp lime juice into the pot with noodles. Cook for 2 minutes, stirring until the sauce thickens and coats noodles evenly.
Step 4: Drain roasted vegetables and fold them gently into the peanut noodle mixture. Drizzle with 1 tsp sesame oil for aroma.
Step 5: Serve hot, garnished with 1/4 cup chopped peanuts and 2 thinly sliced green onions for added crunch and freshness.