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5 from 4 votes

Sesame Peanut Noodles with Zucchini and Sweet Potato

I could eat peanut noodles every day of the week, so I love this version that offers extra vegetable goodness and far fewer calories than I'm sure are found in my favorite take-out. We keep it in the fridge and serve it chilled in the summer for quick lunches or a side for grilled meats or roasted salmon.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Keyword: easy noodle recipe, healthy recipe, pasta
Servings: 8 as a side
Calories: 291kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Stockpot
  • Mixing Bowl

Ingredients

Sesame Peanut Sauce:

  • 1 tablespoon grated Fresh Ginger
  • ¼ cup Sesame Oil
  • ¼ cup Rice Vinegar
  • cup Soy Sauce
  • 3 tablespoon Creamy Peanut Butter
  • 2 tablespoon White Miso Paste
  • 1 tablespoon Brown Sugar
  • ½ cup Reserved Pasta Water (as noted in recipe)

Sesame Peanut Noodles:

  • 8 oz Spaghetti
  • 4 oz Sweet Potatoes (spiralized or sliced into ribbons, see note)
  • 4 oz Zucchini (spiralized or sliced into ribbons, see note)
  • ¼ cup White Sesame Seeds
  • ¼ cup Crushed Peanuts, roasted and unsalted
  • Cilantro sprigs, for garnish

Instructions

  • Bring a large pot of salted water to a boil.
  • While water boils, make sauce by whisking together ginger, sesame oil, rice vinegar, soy sauce, peanut butter, miso paste and brown sugar. Set aside.
  • Add pasta to boiling water and boil until tender. In the last minute of cooking, add sweet potato noodles so that both the pasta and sweet potatoes finish cooking together. (Sweet potato noodles only need to boil for 1 minute.)
  • When pasta is finished boiling, remove ½ cup of cooking water and add it to sauce.
  • Drain pasta and sweet potato noodles.
  • Toss pasta, sweet potato noodles and raw zucchini noodles in prepared sauce. At this point you can refrigerate the noodles for up to 3 days.
  • Serve noodles warm or chilled, sprinkled with sesame seeds and peanuts. Garnish with cilantro sprigs.

Notes

Use any combination of wheat noodles and / or veggie noodles in this recipe as long as the total adds up to 16 oz. It is super easy to spiralize your veggies at home using a spiralizer or slicing them into ribbons with a peeler. Many grocery stores now sell vegetables pre-cut into ribbons in the produce section. They are pricier to purchase this way, but worth doing if you just want to try out vegetables sliced in this way!

Nutrition

Calories: 291kcal | Carbohydrates: 31g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 738mg | Potassium: 274mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2043IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg