Photo of Peanut Butter Veggie Noodles by WW

Peanut Butter Veggie Noodles

Total Time
30 min
30 min
0 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 item(s), juiced

Agave nectar

1 Tbsp

Low sodium soy sauce

3 Tbsp

Sesame oil

1 tsp

Rice wine vinegar

2 Tbsp

Fresh ginger

1 Tbsp, grated

Red chili sauce

1 Tbsp

Red pepper flakes

1 pinch(es)

Vegetable oil

1 Tbsp


½ cup(s), chopped, sliced on the diagonal

Red cabbage

½ head(s), small, shredded

Carrots & parsnips

1 cup(s), spiralized

Uncooked zucchini

1 large, Spiralized

Sesame seeds

2 tsp, for garnish


  1. In a medium bowl, use a fork to stir together lime juice, agave, powdered peanut butter, soy sauce, sesame oil, rice wine vinegar, grated ginger, chili sauce, red pepper flakes, and oil until creamy. Set aside.
  2. In a large mixing bowl, combine the scallion, cabbage, and spiralized vegetables. Toss well with your hands or tongs. Add peanut sauce mixture, and toss to fully incorporate. Garnish with sesame seeds.
  3. Serving size: 1 3/4 c vegetable mixture with 1/2 tsp sesame seeds.