Noodles with Peanut Sauce – FBD

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Easy Noodles with Peanut Sauce are flavored with peanut butter, Sriracha, sesame oil, soy sauce, and rice vinegar and loaded with veggies! Make with whole wheat spaghetti or use Fiber Gourmet Light Spaghetti for a lower-carb version of these tasty peanut noodles!


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Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce found on KalynsKitchen.com.


My blog has a lot of recipes that use meat, chicken, or fish. But I do love plant-based meals as well, and the the section for vegetarian recipes is where you’ll find things like these Noodles with Peanut Sauce; a recipe I first discovered on a blog that’s no longer online. These noodles have great flavor from sesame oil, so they might be a dish some people would call Sesame Noodles, but there’s a generous amount of peanut butter so I think of them more as Peanut Noodles.


For years I made this recipe with Whole Wheat Spaghetti, and through the years I adapted the original recipe into one with a lot more veggies and less pasta so it’s more carb-conscious. But now I’d use Fiber Gourmet Light Spaghetti (affiliate link) to make a version that’s even lower in carbs. See below for a comparison of the carbs using those two types of noodles.


And I absolutely love the spicy Peanut-Sriracha sauce used in this recipe, and you can vary this with different types of vegetables base on your preferences and what you have on hand! And whether you eat this as a complete meatless meal or just as a side dish, I urge you to try it right away if you like these flavors.



What ingredients do you need for this recipe?


(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)



How can you make lower-carb Noodles with Peanut Sauce?


I originally made this recipe more carb-conscious by using lots of veggies and less pasta. But if you want to make it even lower in carbs, you can switch out the whole wheat spaghetti with Fiber Gourmet Light Spaghetti (affiliate link), a type of wheat pasta made in Italy that’s much higher in fiber than most other pastas. How much of a carb savings is that?



  • For six servings of this made with 8 ounces of whole wheat spaghetti, there are 27.3 carb and 3.3 grams of fiber for a total of 24 net carbs.

  • For six servings of this made with 8 ounces of Fiber Gourmet Light Spaghetti, there are 27.3 carbs but 16 grams of fiber for a total of 11.3 net carbs.


Where can you get Fiber Gourmet Light Spaghetti?


The Fiber Gourmet Light Spaghetti (affiliate link) can be hard to find. I buy it on Amazon where it’s somewhat pricey, but I buy it in a pack of six which makes it more affordable, and I love having wheat pasta occasionally for a treat. (Enter “Fiber Gourmet” into the search bar on my site for more information about this pasta and how to get the best price on it.)


Want to make Peanut Noodles with zucchini noodles?


If you want another lower-carb option for the Noodles with Peanut Sauce, I also used this Sriracha-peanut sauce on Zucchini Noodles, which is another delicious option for a vegetarian meal! And that option is low in carbs and gluten-free.


Are these Noodles with Peanut Sauce a spicy dish?


The peanut sauce used on these noodles has one tablespoon of Sriracha Sauce, which is a spicy Asian ingredient. I find the finished dish just slightly spicy. But if you’re not a fan of spicy food, start with a teaspoon of Sriracha and then taste to see if you want more heat.


Do you have to buy coleslaw mix to make the peanut noodles?


I used coleslaw in the recipe as a time saver, but you can definitely chop up green cabbage or Napa cabbage if you prefer.


Whole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce process shots collageWhole Wheat Sesame Noodles with Spicy Peanut-Sriracha Sauce process shots collage


How to make Noodles with Peanut Sauce:


(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.



  1. Bring a big pot of water to a boil, add a generous amount of salt, and cook the noodles just until they’re barely al dente (check the package for the noodles you’re using).


I prefer to break the spaghetti in half before cooking so that the noodles are easier to toss.
  • While the noodles are cooking, prepare the coleslaw mix, black sesame seeds, green onions, sugar snap peas, and red bell pepper.

  • Place the natural peanut butter in a large measuring cup and microwave for 20-30 seconds until softened.

  • Add the soy sauce, rice vinegar, sesame oil, Sriracha sauce, sweetener, and salt to the peanut butter and mix well to create the sauce.

  • Once the noodles are cooked, rinse them with cold water and drain thoroughly.

  • In a large bowl, combine the noodles, cabbage, sugar snap peas, red pepper, and green onions with the sauce until everything is evenly coated.

  • Garnish with sesame seeds and additional green onions before serving.
    • As I am not a nutritionist, I cannot assure 100% accuracy due to the numerous variables that impact these calculations.

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