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Spicy Peanut Noodles

by chefnatskitchen

Peanut butter and a Stirfry?! Together? Those are two of my favorite things! This recipe is super flavorful and is ready on the table in under 30 minutes! The peanut butter and maple syrup in the sauce make it a little “sticky” so it coats the other ingredients very well. The italian bomba sauce gives it a little kick and can be the amount can be modified based on how much you like spice.  The amount in the ingredients makes this recipe what I would call a 6/10 on the spicy scale.

Ingredient Notes:

Peanut Butter: Use natural peanut butter! The stuff with the oil on the top that you have to stir in.  The only ingredients on the jar should be.. You guessed it… peanuts.

Coconut Aminos: you can easily substitute this with soy-sauce, coconut aminos are just a nice soy-free substitute

Maple Syrup: make sure you buy the real stuff… no fake maple syrup here!

Ground Turkey: you could use extra lean ground beef as well, but I think turkey is a nice lean option for this recipe

Noodles: I love this recipe with brown rice and quinoa noodles.  Trader Joe’s has a great version that are spaghetti noodles.

Carrots: I always used to peel carrots.  Now, I just wash/ scrub them to make sure they are clean and then they’re good to go! The outside can be a bit “bitter” but once its in a dish like this, I don’t even notice the difference and it’s way faster!

Cabbage: I buy the cabbage pre-shredded but you could also buy a whole head of cabbage and simply chop it yourself, either will work just fine!

How to Make The Spicy Peanut Noodles

Cooking the noodles: cook your noodles based off package directions, but the brown rice and quinoa ones I buy from Trader Joe’s take about 10 minutes to cook. Using a fork, I break the noodles a part every couple minutes as they cook so that they don’t stick together.

Turkey: Place turkey in skillet and use a spatula to break it up as it cooks.  It doesn’t have to be completely cooked through when you add the veggies because it will continue to cook

Veggies: When cooking veggies, I always try to add them into the skillet at different times, based on how long they each take to cook.  In this case the carrots take a lot longer than the peppers and cabbage, so I add them first. This will help prevent some veggies being over-cooked!

The Sauce: Place the sauce ingredients in a bowl and whisk together – super simple! With both the PB and syrup it’s a little thick and that’s what we want!

Finish it off: Top each bowl with chopped green onion and fresh chopped peanuts for a pretty garnish and some added peanut flavor!

Spicy Peanut Noodles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 lb extra lean ground turkey
16 oz brown rice and quinoa spaghetti
1 red bell pepper, sliced
3 carrots, sliced
2 cups purple and green shredded cabbage

1/2 cup natural peanut butter
1/4 cup maple syrup
1/4 cup coconut aminos
1/4 cup italian bomba sauce
1/2 cup rice vinegar
Sea salt

1/4 cup peanuts, freshly chopped
1 tbsp green onion, chopped


  1. In a medium sized pot, cook noodles according to package directions
  2. In a large skillet over medium heat, cook turkey, breaking up as it cooks, about 5-7 min
  3. Add carrot to skillet and cook 1 min
  4. Add pepper to skillet and cook for 3-5 min
  5. Add cabbage to skillet and cook another minute
  6. Pour sauce into skillet
  7. When noodles are done, pour into skillet and mix
  8. Scoop into 4 bowls and top with peanuts and green onion

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