Photo of Szechuan Peanut Noodles by WW

Szechuan Peanut Noodles

4 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Meal preppers, this one’s for you: a simple stovetop recipe that stores well in the fridge for several days and is delicious cold or at room temperature. Bell pepper and cucumber stay crunchy, while the cayenne kick doesn’t quit. Looking for a protein boost? Try tossing in some shredded cooked chicken or steamed shrimp.


Uncooked whole wheat spaghetti

8 oz

Smooth reduced fat peanut butter

cup(s), creamy

Hoisin sauce

3 tbsp(s)

Low sodium soy sauce

1 tbsp(s)

Rice vinegar

1 tbsp(s), unseasoned

Dark sesame oil

½ tsp(s)

Cayenne pepper


Uncooked bell pepper(s)

1 item(s), small, yellow, finely chopped

English cucumber(s)

½ medium, halved, seeded, and chopped

Uncooked scallion(s)

2 medium, thinly sliced


  1. Cook the pasta according to the package directions. Drain the pasta, then rinse under cold water. Drain again.
  2. Meanwhile, in a small saucepan, whisk the peanut butter, hoisin, soy sauce, vinegar, oil, cayenne, and 6 tbsp water until smooth. Bring the mixture to a boil over medium-high heat.
  3. Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber and toss well to combine. Top with the scallions.
  4. Serving size: 1 1⁄3 cups