One-Pot Spicy Peanut Noodles with Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. Step 4: Drain roasted vegetables and fold them gently into the peanut noodle mixture. Drizzle with 1 tsp sesame oil for aroma.
  5. Step 5: Serve hot, garnished with 1/4 cup chopped peanuts and 2 thinly sliced green onions for added crunch and freshness.

Frequently asked questions

How long does One-Pot Spicy Peanut Noodles with Roasted Veggies take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spicy Peanut Noodles with Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in One-Pot Spicy Peanut Noodles with Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spicy Peanut Noodles with Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Spicy Peanut Noodles with Roasted Veggies vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes