Savory Peanut Butter Noodle Stir-Fry with Crunchy Veggies

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

A quick weeknight dinner with rice noodles tossed in a rich peanut-sriracha sauce, packed with colorful stir-fried vegetables for a satisfying crunch. This Asian-inspired pasta recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs rice noodles, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Asian cuisine 480 cal/serving

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

Ingredients

8 oz rice noodles
1 cup, julienned carrots
1, thinly sliced bell peppers
1/2 cup snow peas
3 tbsp peanut butter
2 tbsp soy sauce
1 tsp sriracha
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves, minced garlic
1 tsp, grated ginger
3, sliced green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cook 8 oz rice noodles according to package directions until al dente, then rinse under cold water and set aside.
Step 2: Heat a wok or large skillet over high heat. Add 1 cup julienned carrots and stir-fry for 2 minutes until crisp-tender, then add 1 thinly sliced bell pepper and 1/2 cup snow peas. Cook for 3-4 minutes until vegetables are bright and slightly charred.
Step 3: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tsp sriracha, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger until smooth.
Step 4: Add the cooked rice noodles to the wok with the vegetables, then pour in the peanut sauce mixture. Toss vigorously for 2 minutes over medium heat until noodles are coated and sauce thickens.
Step 5: Remove from heat, stir in 3 sliced green onions, and serve immediately while hot.