Sesame-Ginger Peanut Noodles with Crunchy Vegetables
Creamy, spicy peanut noodles with toasted sesame oil, fresh ginger, broccoli, mushrooms, carrots, and crunchy red cabbage. Baked tofu and edamame are optional additions.
Makes approximately 4 servings.
Prep: about 20 minutes, plus tofu pressing. Cook: about 30–35 minutes.
Noodles & Vegetables
• 8 oz dry protein spaghetti or other noodles, such as soba or ramen noodles (discard any ramen seasoning packets)
• 3 cups broccoli florets, cut into bite-size pieces
• 8 oz mushrooms, sliced
• 1 cup shredded carrots
• 1 cup thinly shredded red cabbage
• 1 tablespoon avocado or olive oil, for the vegetables
• 3 green onions, sliced
Optional Baked Tofu
• 1 block (14–16 oz) extra-firm tofu, drained and pressed
• 1 tablespoon avocado or olive oil
• 1 teaspoon reduced-sodium soy sauce
• 1 tablespoon cornstarch
Ginger-Peanut Sauce
• 1/3 cup unsweetened peanut butter (smooth or crunchy), OR tahini for a sesame variation
• 2 tablespoons reduced-sodium soy sauce, plus more to taste
• 1 tablespoon unseasoned rice vinegar, plus more to taste
• 1 tablespoon crunchy chili garlic sauce or chili crisp, plus more to taste
• 2 teaspoons toasted sesame oil
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, finely minced or grated
• Pinch of chili powder, optional
• 1/3–1/2 cup warm water or reserved noodle water, added gradually as needed
Optional Additions & Toppings
• 1–2 cups shelled edamame, cooked according to package directions and drained; use instead of the tofu or alongside it
• 2 tablespoons chopped unsalted peanuts
• Lime wedges, served alongside so each person can add a squeeze if desired
• Extra green onions or a little more chili sauce, to taste
Instructions
1. If adding tofu, press it for 15–20 minutes, then cut into approximately 3/4-inch cubes. Heat the oven to 425 F and line a large baking sheet with parchment. Otherwise, skip directly to step 3; no oven is needed for the base recipe.
2. Optional tofu: toss with 1 tablespoon oil and 1 teaspoon reduced-sodium soy sauce. Sprinkle with cornstarch and toss to coat. Spread in a single layer with room between pieces. Bake for 25–35 minutes, turning halfway, until golden at the edges.
3. Whisk the peanut butter or tahini, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, chili garlic sauce, toasted sesame oil, ginger, garlic, and optional chili powder together. Add warm water a little at a time until creamy and pourable; start with less liquid and adjust. Taste before adding more soy sauce, vinegar, or chili sauce.
4. Cook the noodles according to package directions. Reserve some cooking water before draining. If using soba, follow the package instructions for rinsing.
5. While the noodles cook, heat 1 tablespoon oil in a large skillet over medium-high heat. Saute the mushrooms until browned and their released moisture has mostly evaporated, about 6–8 minutes.
6. Add the broccoli and 2–3 tablespoons water. Cover briefly to steam until just tender, then uncover and let excess water evaporate. Stir in shredded carrots for the final 1–2 minutes so they keep some crunch.
7. If using edamame, cook according to its package directions, drain, and add to the skillet.
8. Reduce heat to low or turn it off. Add the drained noodles and most of the peanut sauce to the vegetables, tossing gently. Loosen with warm water or reserved noodle water as needed.
9. Divide among bowls. Top with raw shredded red cabbage, green onions, optional baked tofu, and optional chopped peanuts. Drizzle with remaining sauce as desired. Serve lime wedges alongside.
Katie’s Notes
• Protein pasta is my first choice, but soba or ramen noodles also work. Noodle package sizes vary; aim for about 8 oz dry noodles total.
• Toasted sesame oil is used for flavor in the sauce; use avocado or olive oil for baking and sauteing.
• Peanut butter gives the classic peanut-noodle flavor. Tahini makes this a sesame variation and may taste more earthy or bitter; adjust vinegar and chili to taste.
• If using seasoned rice vinegar, start with the same tablespoon, taste before adding more soy sauce, and adjust because seasoned vinegar can contain added salt and sugar.
• Chili garlic sauces and chili crisps vary in heat, salt, and oil. Start with less if yours is especially hot. The chili powder is optional.
• Add baked tofu just before serving to preserve some crispness. It softens as it sits in sauce.
• Tofu and edamame are completely optional. Enjoy the noodles and vegetables on their own, or add either or both for extra plant protein. If skipping tofu, omit its oil, soy sauce, and cornstarch as well.
• For a softer cabbage texture, briefly saute it with the carrots instead of serving it raw.
• Try a squeeze of lime on one bite first; it is an optional finishing flavor, not part of the base sauce.
• Refrigerate leftovers in a covered container. Noodles absorb sauce as they sit; loosen with a little water when reheating.
