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Asian Noodles in Peanut Sauce

With Mazola® Corn Oil

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5 Servings

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30 Minutes

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  • 2 tablespoons Mazola® Corn Oil
  • 2 tablespoons minced fresh jalapeno
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons dark sesame oil
  • 2 cups red bell pepper strips (1/4-inch strips)
  • 2 cups Chinese snow peas, trimmed and cut in half
  • 1-1/2 cups sliced onion (1/4-inch strips)
  • 1 cup sliced zucchini
  • 12 ounces hot cooked rotelli OR fusilli pasta
  • 1-1/2 cups shredded carrots
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts OR cashews


  1. Heat 1 tablespoon oil in a small saucepan over medium heat. Add jalapeno, ginger and garlic; cook and stir 30 seconds. Stir in broth, peanut butter, soy sauce and vinegar. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Remove from heat, stir in sesame oil and set aside.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper, snow peas, onion and zucchini. Cook, stirring frequently, until crisp-tender, about 5 minutes.
  3. Combine snow pea mixture, pasta, peanut sauce, carrots and cilantro in a large serving bowl; toss well. Serve warm or chilled. Sprinkle each serving with chopped nuts.