Chinese Vegetables in Peanut Sauce

READY IN: 30mins
Recipe by Smilyn

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.

Top Review by Andrea V

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. .

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.

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