Szechuan peanut noodles

SmartPoints® value per serving
Total Time
22 min
7 min
15 min
Creamy peanut butter is whisked into a flavorful sauce and tossed with whole wheat pasta for a satisfying, simple-to-make dinner that your entire family will enjoy. Bell peppers and cucumber add a nice crunch and cayenne brings a touch of heat to this dish. Kitchen hack: You can make quick work of tossing the pasta with the sauce and the vegetables by using spring-loaded tongs. Serve this up with a side salad to add even more veggies to the meal.


Uncooked whole wheat pasta

8 oz, spaghetti variety

Smooth reduced fat peanut butter

cup(s), creamy variety


6 Tbsp

Hoisin sauce

3 Tbsp

Low sodium soy sauce

1 Tbsp

Rice vinegar

1 Tbsp, unseasoned

Dark sesame oil

½ tsp

Cayenne pepper


Uncooked bell pepper(s)

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

English cucumber(s)

½ medium, halved, seeded, and finely diced

Uncooked scallion(s)

2 medium, thinly sliced


  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
  2. Whisk together the peanut butter, water, hoisin sauce, soy sauce, vinegar, sesame oil, and cayenne in a small saucepan until smooth; bring the mixture to a boil over medium heat.
  3. Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber; toss well. Serve sprinkled with the scallions. Yields about 1 1/3 cups per serving.