Peanut Butter Veggie Noodles

Total Time
34 min
30 min
4 min
Swirl together crunchy, colorful vegetables and a boldly-flavored peanut sauce for a super satisfying meal. Add some grilled tofu for extra protein.


powdered peanut butter

¼ cup(s)

fresh lime(s)

1 item(s), juiced

agave nectar

1 Tbsp

low sodium soy sauce

3 Tbsp

sesame oil

1 tsp

rice wine vinegar

2 Tbsp

ginger root

1 Tbsp, grated

red chili sauce

1 Tbsp

red pepper flakes

1 pinch

vegetable oil

1 Tbsp

uncooked scallion(s)

½ cup(s), sliced on the diagonal

uncooked 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.

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