Save It Creamy peanut noodles tossed with crisp cabbage and sweet carrots are my favorite speedy dinner when I am craving bold flavors without the fuss. This dish delivers a perfect balance of tangy savory and fresh crunch in every forkful—and it comes together in a flash with pantry staples and vegetables you can find almost any season.
I first made this on a busy weeknight when I needed something comforting but healthy. Since then it has become our go-to after soccer practice or anytime friends drop by unexpectedly.
Ingredients
- Spaghetti or ramen noodles: These are the canvas for the creamy sauce. Pick wheat or rice noodles based on your favorite texture. Choose noodles that stand up to tossing without turning mushy
- Shredded green cabbage: Adds crunch and mild bitterness. Look for firm tight heads without much browning
- Shredded carrots: They give the salad subtle sweetness and extra color. If buying pre-shredded check for crispness
- Peanut sauce: Classic creamy base for the dish brings nutty sweet and tangy flavor. Taste a bit before using to make sure you like the balance
Instructions
- Cook the Noodles:
- Bring a large pot of salted water to a rolling boil. Add noodles and stir well at the start to separate strands. Cook just until al dente which means firm when you bite but not hard. This usually takes about eight minutes for spaghetti but check the timing on your package. Drain noodles well in a colander then return them to the warm pot
- Mix in Sauce and Veggies:
- While noodles are still just-steamed pour your peanut sauce over the top then add the shredded cabbage and carrots. Use a large spoon or tongs to toss very thoroughly. Turn the noodles from the bottom up so every bit is coated. The warmth of the noodles will slightly soften the cabbage which makes the texture amazing
- Serve How You Like:
- You can dish this up hot right away or let it cool and serve as a chilled noodle salad. Garnish with a handful of fresh cilantro extra carrots or a squeeze of lime for brightness
Save It My favorite thing is how the peanut sauce clings to each noodle with just the right rich flavor and how the cabbage gives freshness to every bite. Now my daughter loves to toss in her own toppings and she claims it as her top pick for lunchbox leftovers
Storage Tips
Keep leftovers in a covered container in the fridge for up to three days. If the noodles soak up all the sauce overnight simply toss them with a splash of water or lime juice before serving. This dish is great cold and holds up better than most noodle salads thanks to cabbage’s sturdy crunch
Ingredient Substitutions
If you need nut free swap in sesame or sunflower seed butter for the sauce. Rice noodles work if you need to avoid gluten—just avoid overcooking. No cabbage No problem Try shredded lettuce or thinly sliced sugar snap peas instead
Serving Suggestions
Bring out a big platter at a party with small bowls of extra toppings like chopped peanuts sliced scallions and cilantro. I like to pile the noodles into lettuce cups for a fun twist or serve with grilled tofu on the side
Seasonal Adaptations
Add thinly sliced bell pepper or cucumber in summer for more crunch Use purple cabbage for a vibrant winter color lift Swap in sautéed mushrooms for heartiness during cooler months
Save It This recipe is reliable for gatherings and easy meal prep alike. You’ll find yourself coming back to it whenever you crave something both nourishing and bold in flavor.
Recipe FAQs
- → What type of noodles work best for this dish?
Spaghetti, ramen, or your favorite long noodles all work well, providing an ideal base for the creamy sauce and crisp vegetables.
- → Can I make this nut-free?
Yes, substitute sesame or almond butter for the peanut sauce to accommodate nut allergies, and skip chopped peanuts for garnish.
- → Is this dish served hot or cold?
It can be enjoyed warm right after mixing, or chilled for a refreshing, lighter option—both ways are delicious.
- → What vegetables can be added?
Try adding sliced bell peppers, snap peas, or cucumbers for extra crunch and color alongside the cabbage and carrots.
- → How can I add protein?
Add baked tofu, edamame, or tempeh for a vegetarian protein boost, or shredded chicken for a non-vegetarian twist.