Photo of Peanut butter veggie noodles by WW

Peanut butter veggie noodles

Points® value
Total Time
30 min
30 min
Swirl together crunchy, colorful vegetables and a boldly-flavored peanut sauce for a super-satisfying meal that's perfect for any time of year. As well as powdered peanut butter, the delicious sauce features fresh lime juice, agave nectar, soy sauce, sesame oil, rice wine vinegar, grated ginger, and chili sauce that's tossed with chopped up scallions, shredded cabbage, and spiralized carrots, parsnips, and zucchini. You can use a vegetable peeler or box grater if you don't own a spiralizer, but we highly recommend investing in one to make this perfect pasta substitute. If you have some on hand, feel free to add some grilled tofu for extra protein.


Powdered peanut butter

¼ cup(s)


1 wedge(s), juiced

Agave nectar

1 tbsp(s)

Low sodium soy sauce

3 tbsp(s)

Sesame oil

1 tsp(s)

Rice wine vinegar

2 tbsp(s)

Ginger root

1 tbsp(s), grated

Red chili sauce

1 tbsp(s)

Crushed red pepper flakes


Vegetable oil

1 tbsp(s)


½ cup(s), sliced on a diagonal

Red cabbage

½ head(s), medium, shredded

Carrots & parsnips

1 cup(s), spiralized


1 large, spiralized

Sesame seeds

2 tsp(s), for garnish


  1. To make peanut sauce: In a medium bowl, using a fork, stir together peanut butter, lime juice, agave, soy sauce, sesame oil, vinegar, ginger, chili sauce, red pepper flakes, and vegetable oil until creamy. Set aside.
  2. In a large mixing bowl, combine scallion, cabbage, and spiralized vegetables. Use your hands or tongs to toss well. Add reserved peanut sauce mixture and toss again to fully incorporate. Garnish with sesame seeds.
  3. Serving size: 1 3/4 cup vegetable mixture with 1⁄2 tsp sesame seeds.