Peanut Noodles with Cabbage and Basil | Healthy Seasonal Recipes | Vegetarian

peanut noodles with cabbage and basil

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 14 cups 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai


Creamy peanut sauce, sweetened with a little maple syrup and flavored with ginger is tossed with cooked pasta, basil and a colorful combination of carrots, scallions and purple cabbage. It’s a crowd-pleasing vegetarian recipe for a potluck or family-friendly get together.



  • 1 16-ounce box O Organics penne pasta
  • ½ cup O Organics smooth no-stir peanut butter
  • 2 tablespoons O Organics pure maple syrup, dark or amber
  • 2 tablespoons tamari or soy sauce
  • 4 teaspoons white vinegar
  • 1 clove garlic, finely grated
  • 1 to 2 teaspoons hot sauce such as Sriracha, to taste
  • 1 ½ teaspoon finely grated ginger
  • ½ teaspoon salt, or to taste
  • 2 cups chopped red cabbage
  • 1 cup chopped scallions
  • 1 cup finely chopped carrots
  • ½ cup chopped basil
  • ½ cup chopped roasted unsalted peanuts


  1. Bring a large pot of water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta cooking water. Drain pasta and run cold running water over it.
  2. Whisk peanut butter and the hot pasta water in a large bowl. Add maple syrup, tamari, vinegar, garlic, hot sauce, ginger and salt. Add the pasta and toss to coat. Add cabbage, scallions, carrots, basil, peanuts and sesame seeds and toss to coat. Taste and adjust salt if desired just before serving. Serve immediately or chill.


  • Serving Size: 1.5 cups
  • Calories: 345
  • Sugar: 9 g
  • Sodium: 400 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 13 g

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