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One Pot Peanut sauce noodles or pasta, Ready in 20 minutes! Brown Rice Noodles, Veggies, Peanut or Almond Butter, spices, flavors, boil and done. Easy Quick Weeknight Dinner Recipe. Pin this Recipe.
On days when you just want some great tasting food within minutes of thinking about it, you make this Super Easy 1 Pot Peanut butter or Almond Butter Sauce Noodles and Veggies! Just chop things up, layer, cook and done.
I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any. Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. Also see Video just above the Recipe.
What’s your favorite one pot meal?
More 1 pot /quick dinners from the blog
- 1 Pot Chickpea Sweet Potato Spinach GF, Soy-free
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tempeh Butternut in Date Sweetened Teriyaki Sauce. GF
Commercial Nut butters often contain palm oil. Some Regular nut and seed butters by Artisana, Dastony, Once Again, Wilderness Family Naturals, Woodstock Farms, organic unsweetened Sunbutter (not the other varieties), a few of the products made by Maranatha (such as their peanut butter and raw organic and raw regular almond butter), and Whole Foods 365 brand of plain peanut and almond butter do not contain palm oil. in the US. See UK list here, Australia list here. Let me know of your favorite palm oil free brands in the comments.
Add water, layer the noodles and veggies, add the sauces, flavors and nut butter.
Bring to a boil and simmer for a few minutes. Let it cool for a minute or so. Garnish with cilantro of thai basil and serve.
If you make a bigger batch, use less liquid to begin with. Rice noodles might not reheat well, use pasta if you plan to store and reheat.
Video:
One Pot Peanut Sauce Noodles
Ingredients
- 2 1/4 cup water
- 6 oz brown rice noodles, pad thai noodles or other noodles or use angel hair pasta
- 1/2 cup or more sliced carrots
- 1/2 of a large red bell pepper sliced
- 4 oz cubed tofu, 3/4 cup
- 2 tbsp scallions, chopped (optional)
- 2 to 3 tsp sriracha, I usually add more
- 2 to 3 tsp soy sauce, use certified gf if needed
- 1/2 tsp garlic powder , or use 2 tsp minced garlic or both
- 1 tbsp ginger paste or minced ginger
- 3 tbsp or more almond butter , or peanut butter
- 1 tsp lemon or lime juice
- 1/2 tsp white vinegar
- 1 tbsp or more sugar , or other sweetener
- 1/4 tsp salt or to taste
- cayenne to taste, 1/3 tsp or more
- 1/2 loaded cup chopped celery , or bok choy
- 2 tbsp or more cilantro or basil , or both for garnish
- roasted peanuts for garnish, optional
Instructions
- Add water to a saucepan.
- Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.
- Add tofu and the rest of the ingredients through cayenne.
- Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.
- Fold in cilantro, basil, or baby spinach if using. Let sit for another minute before serving. Garnish with peanuts or sprouts and a dash of fresh lime. We added a good dash of red pepper flakes as well.
Video
Notes
Add zest of half a kaffir lime or lime.
Add 1/2 cup coconut milk + 1 3/4 cup water for creamier sauce.
Add some sesame oil for stronger nutty flavor profile.
Cook the garlic, ginger and tofu in a bit of oil to golden, toss in veggies and cook for a minute, then add the water, noodles and the rest. To make soy-free, use coconut aminos for soy sauce, and chickpea tofu or cooked chickpeas or lentils or more veggies instead of Tofu! Tips: The noodles keep cooking in the hot broth. So you want to take the pan off heat as soon as the noodles are al dente. Different noodles have different cooking times. If the noodles generally are ending up over cooked, add them to the pan 3 to 4 minutes after adding all the veggie and sauce ingredients. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this for lunch after a very chilly December morning 5K in CT, Just the ticket!! Will definitely add this recipe to my repertoire !!! Thank you!!!
I’ve made this one before. It’s amazing! Thank you, Vegan Richa. I love your recipes!!
I made this recipe tonight and it came out great! I ended up with tons of servings because I doubled and tripled everything. I intended on eating this all week anyway so that’s ok!!! The broth/sauce/soup is delicious and the vegetables cooked so lovely in it. Thank you for sharing. I used bok choy, a jalapeno, and chickpeas for my recipe and it was still super tasty. Instead of salt I used sazon accent to add to the flavor.
This is the first of your recipes that Ive made but I already know it won’t be the last! The soup was so delicious!!
I do think Ill skip on the tofu next time (not a big fan) and throw in some mushrooms, but thats just personal preference. I love how the soup has so many dimensions and still comes together super quickly.
Yes, definitely use mushrooms or anything else. Its basically throw in whatever you want in the pot 🙂
Hey! If you want to replace the noodles for zucchini”noodles”/zoodles, do you think that would work? Where in the cooking process do you think these should be added to the pot? 🙂
zoodles dont need to be cooked, so reduce the water in the sauce and add zoodles just before serving.
I made this today. It’s going to be a regular. I didn’t have any tofu, and it was fine without. I don’t eat sugar, so I sweetened it with apricot preserves. I look forward to trying some broccoli, cabbage, maybe some zucchini would be good. It’s the sauce that makes it so good. Thanks for sharing Richa!
Hi Richa,
Please can you clear something up for me… I have always thought that all manners of pasta need to be dropped into already boiling water to be cooked, otherwise they become stodgy and inedible. Is this not true? Or is it only necessary for traditional Italian pastas and not noodles?
As always, thanks for everything!
I use brown rice noodles in this. You can also cook pasta without boiling it in water. The pasta or noodles get boiled in the brothy mix and cooked similarly and have the same texture and flavor. There is enough liquid to cook them. If you find that they turn out sticky, you can precook them in boiling water before using and use less liquid in the recipe.