Peanut butter noodles
Waitrose and Partners

Peanut butter noodles

Humble peanut butter creates a silky dressing for veg-packed noodles. Use smooth or crunchy – or any nut butter you like.

4 out of 5 stars(2) Rate this recipe
VegetarianHealthyLow in saturated fat
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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  • 2 nests dried noodles (egg, wholewheat or rice)
  • 200g leftover raw veg (eg green beans, broccoli, spring greens, asparagus or a mixture), cut into 3-4cm lengths
  • 10g ginger, finely grated (optional)
  • 1 tbsp soy sauce
  • 2 tsp sunflower oil (or olive or sesame)
  • ½ tbsp vinegar (white wine, red wine or apple cider)
  • 1 tsp clear honey (or maple syrup)
  • 2 tbsp peanut butter
  • 1 pinch chilli flakes (optional)
  • 1 handful soft herbs (eg parsley, coriander or mint), roughly chopped (optional)
  • 1 handful toasted chopped nuts (optional)


  1. Bring a large pan of salted water to the boil, add the noodles and cook according to pack instructions, adding the veg for the final 2 minutes. Drain and rinse under cold water. (If using rice noodles, steam the vegetables separately for 2-3 minutes until tender.)

  2. Meanwhile, in a large bowl, stir together the ginger (if using), soy sauce, oil, vinegar, honey, peanut butter and chilli flakes (if using). Add the drained veg and noodles; toss through with most of the herbs. Divide between 2 bowls, scattering over the remaining herbs and the toasted nuts (if using). Eat straight away.


Typical values per serving when made using specific products in recipe


2,193kJ/ 524kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars2 ratings