Fiery Peanut Noodles with Crispy Broccoli & Edamame

Creamy, spicy, and full of crunch, these noodles are an addictive flavor explosion!

Ditch takeout this Fiery Peanut Noodles recipe is going to be your new weeknight hero, pumping out big, restaurant-level flavors in less time than delivery ever could! Picture springy whole wheat noodles holding on to every crevice of that richly creamy, hot peanut sauce—every strand coated with the optimum amount of nutty depth, chili flames, and refreshing zips of ginger and rice vinegar. The crunchy-tender broccoli florets provide gratifying crunch, while the plump edamame adds bursts of protein-rich sweetness to each forkful.

The magic of this dish is the way it turns ordinary pantry staples into something spectacular:

👉 Peanut butter turns into an intensely creamy, rich sauce base

👉 Korean chili flakes (gochugaru) introduce nuanced, smoky heat (or use regular chili if you can’t find them!)

👉 Fresh ginger provides that addictive zing that makes you crave more

👉 Rice vinegar offers the ideal piquant contrast to the fattiness

Why You’ll Love This Recipe

🌶️ Adjustable heat: From mild to fiery (you control the chili!)

🥜 Creamy without dairy: Peanut butter creates velvety richness.

🥦 Veggie-loaded: Broccoli and edamame add crunch and protein.

⏳ Faster than delivery: Done before you can say “hungry!”

🍽️ Meal-prep friendly: Sauce keeps for days—just toss with fresh noodles.

Ingredients

(Serves 4)

For the Noodles & Veggies

👉 300g whole wheat spaghetti (or rice noodles for GF)

👉 1 head broccoli, cut into small florets

👉 1 cup frozen edamame, thawed

For the Spicy Peanut Sauce

👉 ½ cup chunky peanut butter (or smooth for creamier texture)

👉 ¼ cup soy sauce (or tamari for GF)

👉 1 tbsp Korean chili flakes (gochugaru) or 1 tsp regular chili flakes

👉 1 tsp sriracha (or to taste)

👉 2 tbsp rice vinegar

👉 1-inch fresh ginger, grated

👉 ¼ cup warm water (to thin sauce)

To Garnish

👉 Chopped peanuts

👉 Sesame seeds

👉 Lime wedges

👉 Fresh cilantro or scallions

Instructions

📌 Step 1: Cook Noodles & Veggies

👉 Boil noodles in salted water according to package. In the last 2 minutes, add broccoli and edamame to blanch. Drain, reserving ½ cup pasta water.

📌 Step 2: Make the Sauce

👉 Whisk peanut butter, soy sauce, chili flakes, sriracha, rice vinegar, ginger, and warm water until smooth. Taste and adjust heat/salt.

📌 Step 3: Combine

👉 Toss noodles and veggies with sauce, adding pasta water 1 tbsp at a time to loosen.

📌 Step 4: Serve

👉 Top with peanuts, sesame seeds, cilantro, and a lime squeeze.

Serving Suggestions

🥒 Cool contrast: Add quick-pickled cucumbers.

🍗 Protein boost: Top with crispy tofu or shredded chicken.

🥬 As a salad: Serve cold over lettuce wraps.

Storage Tips

🗄️ Fridge: Keeps for 3 days (sauce thickens—loosen with water when reheating).

❄️ Freezer: Sauce alone freezes well for 1 month.

Frequently Asked Questions

💬 Too spicy?

Omit sriracha and use ½ tsp chili flakes.

💬 No peanut butter?

Try almond or sunflower seed butter.

💬 Extra creamy?

Add 1 tbsp coconut milk to the sauce.

Final Thoughts

These noodles are creamy, spicy, and packed with texture—the ultimate pantry-to-plate miracle!

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!