Quick Sunflower Seed Butter Noodle Stirfry

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Sunbutter acts as a great replacement for peanut in this quick noodle stirfry. Quick, easy, and oh-so good!

Quick Sunflower Seed Butter Noodle Stirfry

This recipe is by far one of the quickest to pull together. Not only does it use up little bits of leftovers in your fridge, but it’s quick to prepare and it tastes great.

As part of our Pantry Challenge, I’m spending more time in the kitchen than I normally do, trying to make sense of the random bits we have about. Yesterday’s lunch was just that.

I had a few large handfuls of leftover spaghetti. It was half and half whole wheat and white pasta. The fam didn’t really go for the half and half. But, I realized that night that it needed stronger flavors to combat that wheatiness. It reminded me of buckwheat noodles I’d bought in the past for an Asian dish. So that was the direction we went.

And it was lovely, very much like the Peanut Butter Chicken that inspired it.

Peanut butter, or even almond, would be a lovely, more economical substitute for the sunbutter. This one, however, is for those with nut allergies, like my daughter, so I used sunflower seed butter. A little soy sauce, a splash of Nakano natural rice vinegar, and the juice of one lime add plenty of flavor and moisture to make this a delightfully light lunch or summer supper.

Quick Sunflower Seed Butter Noodle Stirfry


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Sweet and Sour Noodle Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Main Course, Salad
Cuisine: American, Asian-fusion
Keyword: asian noodle salad, noodle salad
Servings: 6
Calories: 421 kcal
Author: Jessica Fisher
  • 2 tablespoons nut or seed butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • 2 tablespoons neutral oil
  • 1 pound spaghetti cooked and drained
  • 1 cup shredded carrot
  • 8- ounce can water chestnuts
  • 1/4 cup chopped cilantro
  • 2 scallions chopped
  1. In a small bowl, whisk together the nut butter, soy sauce, lime juice, rice vinegar, honey, and red pepper flakes. Whisk in oils. Set aside.
  2. Cook the spaghetti in a large pot of salted, boiling water, according to package directions. Rinse and drain.
  3. Transfer the noodles to a large serving bowl. Add the sauce, carrots, water chestnuts, cilantro, and scallions.
  4. Serve hot or cold.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/6 the recipe.

Nutrition Facts
Sweet and Sour Noodle Salad
Amount Per Serving
Calories 421 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 360mg16%
Potassium 345mg10%
Carbohydrates 68g23%
Fiber 5g21%
Sugar 7g8%
Protein 12g24%
Vitamin A 3674IU73%
Vitamin C 4mg5%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Sandi says

    At first, I thought it was celery stalks in the photo, and I’m thinking they would blend in with no problem. I just made wheat spaghetti yesterday for something, and have half the package left over. I actually have all these ingredients (minus sunbutter but have both peanut and almond) so I might give this a try for lunch tomorrow. Thanks.

    • Sandi says

      The celery did fit in with no problem, but I’m wondering if sunbutter is more liquidy than peanut butter? It was tasty, but really dry. 🙁 I did pull it off the heat while mixing the noodles in so it shouldn’t have been overcooked.

      • Jessica says

        @Sandi, yes, you’re right. Sunbutter is more like natural peanut butter than the conventional kind. It’s fairly thin. Good point.

  2. Helen says

    Thanks! This sounds really great. My son is also allergic to peanuts, so we have a ton of sunbutter around the house. Perfect meal.

    • Jessica says

      @Helen, where are you finding the best deal on sunbutter?

  3. Helen says

    I actually did a Sub & Save on Amazon on the red lid of the Sunbutter brand – so we now have 6 jars. Otherwise I just pick up a jar of the yellow lid at Target for $4ish? I sometimes even have a $1 coupon.

    • Jessica says

      @Helen, it’s more $ at my Target, but that’s about the price I pay for Trader Joe’s. I need to find a good stockup deal.

      • Helen says

        @Jessica, Just checked my Amazon – it was $21.76 for the 6 jars, so really good for us.

  4. claire says

    This sounds & looks really good. I usuall freeze my leftover pasta. I can thaw it & make this yummy dish for myself. No one else would try it. Can’t wait!

  5. Thanks for the great peanut free recipe.

    We get our Sunbutter from peanutfreeplanet.com The 5lb tub is $20.99

  6. Janel says

    We must share brainwaves or something. Just the other night I was thinking of FishChick’s nut allergy and wondered if you had ever tried substituting the nut butter for peanut butter in your noodles. Looks yummy!

    • Jessica says

      @Janel, I’ve been meaning to try it for two years, but never have. This recipe is different, but I’m sure PB Chicken would work with sunbutter.

  7. Kristi says

    Your noodles look yummy! My daughter is doing a home ec course this summer (we homeschool) and she has to put together her own cookbook. She was looking on Life as Mom for one of your recipes that we make. Later she told me that she found this great source for recipes. It’s called “Good Cheap Eats!”

    • Jessica says

      @Kristi, hehe. Did you tell her we are one and the same? 😉

      • Kristi says

        @Jessica, I did! She knows “Life As Mom” recipes well. I guess I’d not mentioned “Good Cheap Eats.”

  8. Nancy says

    Thanks for the post. I made it tonight with peanut butter and added cauliflower and brocoli from my CSA.

  9. This looks good…and always a bonus when it’s quick and easy to make. Can’t wait to try it.

  10. Dena says

    This was really good. I forgot to add the cilantro. My children may like it better this way anyway and we used peanut. It was dry. I used one package of spaghetti and did like 4-5 times the sauce and the flavor was good.


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