Peanut Sauce Noodles

Peanut Sauce Noodles

These peanut sauce noodles are so quick to make, even if you have nothing prepared. They make a great midweek dinner or a light lunch. I also got to use the Clearspring Noodle Broth I have recently found in London Wholefoods store.

Serves 2

Peanut Sauce Noodles
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  • 2 portions of noodles (I have used King Soba Pumpkin & Ginger Brown Rice Noodles )
  • 2 tsp oil
  • 1 large onion, sliced
  • 1 large carrot or 2 small ones, sliced into "shavings" or julienned
  • 4 small or 2 large leaves of spring greens
  • 1 thumb sized piece of ginger, sliced
  • 2 cloves of garlic
  • 2 heaped tsp of peanut butter
  • 1 tbsp or more homemade vegetable stock or water
  • 4 tbsp Clearspring noodle broth or substitute with 1.5 tbsp soy sauce and a little water, optionally with 1 tsp mirin
  • 2 tbsp apple cider vinegar
  • 2 tsp toasted sesame oil


  1. Cook the noodles in salty water according to the pack instructions
  2. Whilst the water is heating, prepare the vegetables
  3. Heat the oil over medium high heat in a pan
  4. Stir fry all the vegetables for a few minutes until they soften a little
  5. If the veggies need more cooking and start catching to the pan, add a little splash of stock or water and cook for a little longer
  6. In the meantime, mix up the peanut butter sauce. If it's too thick, add a little more stock or water
  7. Add the noodles to the pan with vegetables and pour the sauce over it and stir well


  • If you want to make this a complete protein meal, just add pieces of tofu or marinated tempeh