1/19/2023 | By Hilary Meyer

Pantry noodles could offer a surprise every time you make them. It’s “Choose your own adventure” with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still hanging out in your crisper.

Pantry Noodles Surprise

Serves 4

Active Time: 20 minutes
Total Time: 20 minutes


  • 8 ounces whole-wheat spaghetti
  • 4 cups frozen vegetables, such as broccoli and/or peppers and onions
  • 1/2 cup creamy natural peanut butter or tahini
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 clove garlic, grated
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons chopped unsalted peanuts or toasted sesame seeds
  • 2 tablespoons chopped fresh chives and/or cilantro
  • 2 teaspoons toasted sesame oil
Asian couple eating pantry noodles


  1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Place frozen vegetables in a large colander and set in the sink. After reserving 1 cup of the cooking water, pour the pasta into the colander (over the vegetables) to drain.
  2. Meanwhile, whisk peanut butter (or tahini), soy sauce, lemon juice, garlic, honey and crushed red pepper in a large bowl.
  3. Whisk 1/2 cup of the reserved cooking water into the sauce until smooth. Add the pasta and vegetables and toss to coat. (If the mixture seems dry, add more of the reserved cooking water to reach desired consistency.) Top with peanuts (or sesame seeds) and chives (and/or cilantro). Drizzle with sesame oil before serving.

Recipe nutrition per serving: 4507 Calories, Total Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Carbohydrates: 62 g, Fiber: 13 g, Total Sugars: 10 g, Protein: 23 g, Sodium: 737 mg, Potassium: 793 mg, Phosphorus: 438 mg, Iron: 4 mg, Calcium: 103 mg, Vitamin A: 2039 IU, Vitamin C: 78 mg.

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© 2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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Hilary Meyer

Hilary Meyer is a freelance recipe developer, tester, and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She continues to create recipes and content for EatingWell's website and print magazine as a contributor. Hilary enjoys getting her hands dirty in her home garden and using what she grows to inspire new, healthy recipes that hopefully her two young kids will eat.