Veggie peanut noods from What to Cook When You Don't Feel Like Cooking (page 52) by Caroline Chambers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShayLRoss on March 24, 2026

    Simple and delicious, comes together in less than 15 minutes. I used both frozen broccoli and edamame, and I had some "straight" ramen noodles on hand (although I think the curly texture would have been fun). Because my peanut butter does contain a fair amount of sugar, I skipped the honey and increased the siracha. Great after work meal!

  • TFall21 on March 18, 2026

    So easy, tasty, and customizable

  • casey_mu301h on March 09, 2026

    So quick and easy. Added some ground beef for some extra protein and it was great.

  • KCKB on June 01, 2025

    This was pretty quick and easy to put together, and fairly tasty, but the sauce was quite salty for my palate, and I was missing the flavors of ginger and garlic (I think I’ll add some next time I make this). I’m comparing it to the Thai crunch salad with peanut dressing from Jenn Segal’s Once Upon a Chef, which is perhaps unfair - that recipe packs a stellar flavor punch, but is quite a bit more work to put together (whereas this book is all about quick-and-easy).

  • SpatulaCity on April 22, 2025

    We like this and it’s flexibility! Made as is for one meal, and the second time around added shredded cabbage and sliced green onion along with the shredded carrot.

  • mindyb on January 18, 2025

    I agree that this is a great recipe. I used edamame, and garnished with scallions and sesame seeds. I threw the broccoli in 1-2 minutes before the noodles as I wanted softer broccoli. Added some lime juice into the peanut sauce. I can imagine this going into the regular rotation.

  • shep0012 on December 05, 2024

    A very good quick and flexible recipe! I used some leftover tofu instead of edamame and garnished with shredded carrots and black sesame seeds. The residual water from boiling the noodles and broccoli/edamame puddles a little in the bottom of the bowl so be careful about adding too much water to the dressing.

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