One-Pot Spicy Peanut Noodles with Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

A quick and vibrant noodle dish featuring a rich, spicy peanut sauce and fresh vegetables, perfect for a weeknight meal. This Asian-inspired noodle recipe (vegetarian), ready in about 25 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 420 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: 15 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
1/3 cup peanut butter
3 tbsp soy sauce
1 tbsp sriracha sauce
1 tbsp honey
2 tbsp fresh lime juice
1 tbsp grated ginger
3 garlic cloves minced
3 cups vegetable broth
1 cup shredded carrots
1 cup sliced bell peppers
1/2 cup sliced green onions
1/4 cup chopped cilantro
1/4 cup crushed peanuts
1 tbsp sesame oil

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Instructions

Step 1: In a large pot over medium heat, whisk together 1/3 cup peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp honey, 2 tbsp fresh lime juice, 1 tbsp grated ginger, and 3 minced garlic cloves until smooth and fragrant, about 2 minutes.
Step 2: Add 8 oz rice noodles and 3 cups vegetable broth to the pot, stirring to combine. Bring to a simmer and cook for 6-8 minutes, stirring occasionally until noodles are tender and sauce thickens.
Step 3: Stir in 1 cup shredded carrots and 1 cup sliced bell peppers, cooking for another 2 minutes until vegetables are slightly softened but still crisp.
Step 4: Remove from heat and drizzle 1 tbsp sesame oil over the noodles, then toss gently to coat.
Step 5: Garnish with 1/2 cup sliced green onions, 1/4 cup chopped cilantro, and 1/4 cup crushed peanuts before serving warm.