This months recipe redux them was for “healthy recipes you like to bring on a picnic.” I sprung right into action and whipped up these one pot peanut noodles with snap peas and cabbage!
The peanut sauce on this noodle bowl is what really makes the dish. You can use any long thin noodle, and any seasonal veggies you might have on hand.
This bowl can be served hot or cold. I usually serve it during the summer when I’m looking for something light. Therefore, I usually eat it cold.
If you want to make the dish in advance, try using a different type of cabbage, such as napa cabbage. The red cabbage is very pretty when fresh, but the color will leach into the sauce and make it not so pretty if it sits longer than a few hours.
Variations to the One Pot Peanut Noodles with Snap Peas and Cabbage recipe:
- Use your favorite noodle. I use whole wheat pasta. You might prefer a gluten free pasta, rice noodles, or soba noodles.
- Use whatever veggies you have on hand. In addition to snap peas and red cabbage, I have used napa cabbage, green cabbage, zucchini, carrot, and edamame. Asparagus, red bell pepper and cucumber are on my list to try!
- The fresh cilantro adds zingy, brightness to the dish that you don’t want to miss. If you don’t like cilantro, I suggest a squeeze of fresh lime instead!
One Pot Peanut Noodles with Snap Peas and Cabbage
This one pot peanut noodles with snap peas and cabbage recipe is so quick, easy and versatile, you will be making it all summer long! You can serve it hot or cold. Try it with your favorite veggies!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3 servings
- Category: Main
- Cuisine: Asian
Ingredients
- 6 oz whole wheat spaghetti
- 2 cups sugar snap peas
- 2 cups sliced red cabbage
- Cilantro and unsalted peanuts, for garnish
Peanut Sauce
- 1/3 cup unsalted peanut butter (crunchy or smooth)
- 2 TBS each: reduced sodium soy sauce and rice vinegar
- 1 TBS each: sesame oil and red chili paste
- 3 garlic cloves, minced
Instructions
- In a large pot, cook pasta according to package directions. Add snap peas to the boiling pasta with only 2 minutes remaining to blanch. Drain in a colander.
- Whisk together ingredients for the peanut sauce in the warm, empty noodle pot. Stir until combined, turning heat on to low if necessary.
- Stir in spaghtetti, snap peas, and red cabbage, tossing to coat in the peanut sauce.
- Divide spaghetti mixture among three bowls and top with peanuts and minced cilantro.
Recipe inspired by A Couple Cooks.
I make a noodle dish very similar to this in the summer months, and everytime I can’t get over how the flavors are amazing for so little ingredients and effort!! I often change up the nut butter too and use almond or even tahini, and have loved all the versions equally!
I love the idea to switch up the nut butter! I will have to try both of those variations, Thanks Rebecca!
Yum! I love a good peanut noodle salad… especially one loaded with crunchy veggies. Pinning!
I agree, the crunchy veggies are the best part! Thanks for the pin!
Yum! I love easy noodle dishes like this – leftovers as so good for a cold lunch!
I completely agree! Thanks Anne!
Yum! LOVE the pretty purple cabbage and the green snap peas. This flavor combo sounds amazing 🙂
Thanks Tara! I love purple cabbage and it has so many great applications!
Love a good 1 pot recipe!
Me too 🙂
Such a great idea to serve hot or cold!
Yes! It works either way!