Exclusive Recipe from Justine Drake in our MOM & WOW Diaries 2026: Emergency Peanut Butter Noodles

Sometimes, you just need a fast, filling, and utterly delicious dinner – enter these Emergency Peanut Butter Noodles.

Packed with veggies, noodles, and a creamy peanut sauce, this recipe is ready in minutes and works perfectly for busy weeknights, quick lunches, or when the fridge is looking a little empty.

Straight from our MOM & WOW Diaries 2026, this is comfort food that comes together in a flash and will have everyone asking for seconds.

Ingredients (Serves 4)

• ¼ cup (60 ml) smooth or crunchy peanut butter

• 3 Tbsp (45 ml) soy sauce

• Splash of balsamic vinegar

• About ¼ cup (60 ml) vegetable stock

• 2 tsp (10 ml) sesame oil

• 1 Tbsp (15 ml) peanut or canola oil

• 3 peeled carrots, cut into thin julienne strips

• 150 g green beans, cut on the slant

• 1 fat clove garlic, finely chopped

• 1 red chilli, finely chopped

• 1 knob fresh ginger, finely grated

• 400 g Chinese noodles

To Serve

• 1 Tbsp (15 ml) toasted sesame seeds

• 4–6 spring onions, finely sliced

Method

1. Mash peanut butter, soy sauce, and balsamic vinegar together with a fork or sauce whisk until smooth.

2. Stir in enough vegetable stock to reach a consistency like thin cream. Set aside.

3. Cook noodles according to packet instructions, drain, and set aside.

4. Heat oils in a wok. Add vegetables and stir-fry for 3 minutes.

5. Add garlic, chilli, and ginger, cooking for 30 seconds.

6. Stir in noodles and sauce, tossing to coat evenly.

7. Serve in heated bowls, topped with spring onions and toasted sesame seeds.

Just a Thought

• Use any quick-cooking vegetables you have on hand – peppers, bok choy, or shredded cabbage work well.

• Adjust chilli to taste – leave it out for a mild version or add extra for heat.

• Swap Chinese noodles for rice noodles or even spaghetti in a pinch.