Low Sodium Peanut Noodles Recipe

Name: Low Sodium Peanut Noodles
Cook time: 25 min
Total time: 25 min
Ingredients: 8 ounces long pasta; 2 tablespoons olive oil; 1 onion (thinly sliced); 4 cloves garlic; 1 bell pepper (sliced); 2 carrots (sliced into matchsticks); 1 cup asparagus (chopped); 2 cups salt-free vegetable stock; 1/3 cup peanut butter; 2 teaspoon liquid aminos (or low sodium soy sauce); 1/4 cup unseasoned rice vinegar; 1 tablespoon low sodium chili paste (more to taste); 3 green onions (plus extra for garnish); 1 lime juiced (about 2 tablespoons)

Home » Dinner Recipes » Low Sodium Peanut Noodles Recipe

ByKelly Jensen First Published: June 25, 2022May 30, 2024 Last Modified:May 30, 2024

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Low Sodium Peanut Noodles are a simple and healthy recipe, loaded with fresh vegetables in a creamy tangy sauce. This easy recipe is a delicious and quick meal, and is a great family dinner recipe everyone at the table will love.

These noodles are great to serve with your favorite protein: crispy baked tofu or honey chicken nuggets. These low sodium Peanut Noodles will be permanently on your dinner rotation all year long!

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Table of Contents

These low salt peanut noodles are the easiest weeknight dinner, loaded with your favorite vegetables in a creamy delicious sauce! They cook in about 20-25 minutes, and are loaded with peanut-y goodness.

I used bright colorful vegetables in this recipe to get some great fresh flavor! Bell peppers, carrots, green onion, and asparagus are tossed in with these delicious noodles, making this a healthy dinner.

You can serve these noodles by themselves, or with any of your favorite proteins. It’s a fantastic and versatile dinner. Use any fresh vegetables you have on hand, or frozen veggies too.

These Low Sodium Peanut Noodles Are:

Bright
Fresh
Nutty
Creamy
Delicious
Loaded with Flavor
Plant-based, And Low in Sodium

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What’s In These Instant Pot Noodles with Peanut Butter?

See the recipe card below for a full list of instructions and ingredient amounts!

Onion, Garlic, Carrots, Asparagus, Green Onions, Bell Pepper

Extra Virgin Olive Oil
Long Pasta – I used a whole wheat pasta, which has higher fiber than normal pastas. Wheat pasta typically has 0 sodium, but some noodle varieties like soba noodles or udon do! Make sure to read your labels.
Peanut Butter: for that creamy classic peanut noodle flavor. Like my peanuts, I only use unsalted peanut butter to keep it low so.
Low Sodium Soy Sauce / or Tamari / or Liquid Aminos – Liquid aminos have a fraction of the sodium, but still a ton of the great flavor of soy sauce.
Unseasoned Rice Vinegar – I like to get unseasoned vinegar to control the amount of sugar and salt in this dish.
Low Sodium Chili Paste – Hot sauces can contain sodium from added salt or preservatives. I like this chili crisp because it has just 75 mg of sodium per serving. A great alternative to sriracha (which has 3x the sodium per same amount of sauce).
Lime Juice

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How To Make These Noodles

Cook noodles according to package instructions. Drain, and set aside.
To a large pot, heat the olive oil over low heat. Add the onions and garlic, and sauté for 4-5 minutes until they begin to soften. Add the carrots, bell pepper, and asparagus and sauté for 5 minutes.
Pour in the no sodium vegetable stock, bring to a boil, cover, and cook for 10 minutes until veggies begin to soften.
Remove lid, and add the peanut butter, low sodium soy sauce/aminos (or alternative), rice vinegar, chili crisp, and stir well.
Add the noodles to the pot, and toss well to coat the noodles in the sauce. Squeeze the lime juice, and sprinkle with green onions, and stir one last time.
Serve these peanut noodles by themselves, or with your favorite protein – garnish with extra green onions and enjoy!

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More Easy Low Sodium Dinner Recipes You’ll Love!

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