Chinese Vegetables in Peanut Sauce

Total Time
Prep 15 mins
Cook 15 mins

Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast.

Ingredients Nutrition


  1. In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
  2. Prepare noodles according to packaged directions. Drain and set aside.
  3. In a medium nonstick skillet; heat water or broth over medium high heat.
  4. Add carrots and garlic; cook, stirring for 2 minutes.
  5. Add mushrooms, pea pods, scallions, and red pepper flakes.
  6. Saute until tender-crisp, about 2 minutes.
  7. Stir in peanut sacue.
  8. Cook until smooth and bubbly.
  9. Pour over hot noodles.


Most Helpful

Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I'll definitely make it again. .

Andrea V May 08, 2007

Excellent flavor! My wife and I both agreed that this is a keeper. I do think that GOOD peanut butter is the key... I used organic chunky peanut butter. Since we keep dried shiitake mushrooms in our pantry, I rehydrated them in 3/4 cup of water and used the water in the recipe. I used yakisoba noodles (from Safeway) right out of the package. This recipe was soooo simple but soooo good. Thanks! —

MajKaj October 10, 2006

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