Ginger Soy Peanut Noodles


I love peanut butter. For breakfast I eat it on a whole wheat English muffin with banana slices and honey. I make PB&J sandwiches for my daughter almost every day. My pre-run snack is always peanut butter toast or peanut butter on apple slices. And now I put it on spaghetti and eat it for dinner. Which sounds weird, but when you blend the peanut butter with fresh ginger, lime juice, soy sauce and a few other ingredients it makes an amazing Asian-inspired sauce just perfect for noodles and grilled shrimp, steak or chicken. And when you toss the peanut noodles with fresh vegetables like bell peppers, snow peas and carrots it make the most satisfying, delicious and healthy meal. I like to use whole wheat spaghetti but feel free to substitute with regular spaghetti if you prefer. This recipe as written makes two large servings or four small servings and it can easily be doubled to feed a larger crowd.

4.5 from 2 reviews
Ginger Soy Peanut Noodles
Prep time
Cook time
Total time
Serves: 2-4 servings
  • ½ cup creamy peanut butter
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons Sriracha
  • Juice of 1 lime
  • 1 teaspoon toasted sesame oil
  • 1" fresh ginger, peeled and finely grated
  • 1 garlic clove, minced
  • 1 lb shrimp, peeled and deveined
  • ½ lb whole wheat spaghetti
  • 2 cups snow peas, trimmed
  • 2 large carrots, peeled and diced into ¼" cubes
  • 1 large red bell pepper, seeded, deveined and sliced into thin strips
  1. Place the first seven ingredients in a blender or food processor and blend until smooth, scraping down the sides of the bowl as needed. Set dressing aside.
  2. Lightly brush shrimp with olive oil and season with salt and pepper. Preheat a grill (or indoor grill pan) over high heat and grill shrimp for 2 to 4 minutes, turning once. Place cooked shrimp on a plate and loosely cover with a paper towel or a piece of foil to keep warm. Set aside.
  3. While the shrimp is cooking bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Add snow peas, carrots and bell pepper to the pot during the last 1-2 minutes of cooking. Drain pasta and vegetables and place in a large bowl. Immediately toss with the peanut dressing while the pasta is still hot. Top with grilled shrimp and serve immediately.


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  1. Vicky mennella

    Thanks jen…delish n super simple

    • Jennie

      So glad you liked it!

  2. Vicky mennella

    Oops….meant five stars!!! Tech challenged !!!


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