15-Minute Peanut Noodles

I chose to feature the 15-Minute Peanut Noodles recipe because I know you all love super quick recipes and I am a sucker for anything with noodles and peanuts. Plus it can be eaten hot or cold so it’s great all year round and if you make extra you can use the leftovers for packed lunches. ???? I call that a win because making packed lunches is something I hate!

The Peanut Noodles are a mixture of noodles and chopped raw veggies all tossed in a super-tasty and really easy peanut sauce. Healthy, tasty, quick and filling. Plus it’s really versatile. You can sub the bell peppers and carrots for whatever you have on hand. Sam suggests some great alternatives which include:

• cucumber
• cabbage
• cooked edamame beans
• snow peas
• basil leaves
• cubed tofu

I know you’re going to love them! If you do try them, let me know what you think by rating the recipe and leaving a comment below!

Chester and his unruly ear hair give it the paws up! ????

15-Minute Peanut Noodles

Made in only 15 minutes, these tasty Peanut Noodles are your new midweek secret weapon. They are so easy to throw together! 

4.62 from 13 votes

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Course: Entree

Cuisine: gluten-free, vegan

Prep Time: 10 minutes

Cook Time: 5 minutes

Total time: 15 minutes

Serves: 4 people

Calories: 435kcal

Author: Melanie McDonald

Ingredients

FOR THE PEANUT SAUCE

• ½ cup / 8 tablespoons natural peanut butter smooth or crunchy
• ½ cup / 8 tablepoons water
• 3 Tbsp soy sauce gluten-free, if preferred
• 2 cloves garlic minced
• 2 tablespoons fresh lime juice , 1 lime
• 1 tablespoon agave or maple syrup
• 1- inch piece fresh ginger peeled and minced
• 2 teaspoons your favorite hot sauce optional
• 1 teaspoon sesame oil , omit to make oil-free

FOR THE NOODLES

• 6oz / 170 grams vegan chow mein noodles or rice noodles
• 1 red bell pepper chopped
• 1 medium carrot peeled and cut into matchsticks
• 2 green onions chopped
• ¼ cup / 4 tablespoons peanuts roughly chopped (salted, roasted, raw, whatever you like!)
• Handful of cilantro roughly chopped (coriander in the UK)

Instructions

• For the peanut sauce, in a small bowl, mix together all of the sauce ingredients. Set aside.
• Cook the noodles according to the package directions. Drain them and return them to the saucepan. Add the peanut sauce, bell pepper, and carrot. Toss well to combine.
• Garnish with green onions, peanuts, and cilantro. Add more hot sauce if you like.

Notes

I love the fresh crunch of raw red bell pepper and carrot in this dish, but if you don’t happen to have those in your fridge, you could also try chopped cucumber, thinly sliced cabbage, cooked edamame, snow peas, basil leaves, or cubed tofu. This dish is super versatile and a great fridge cleaner-outer.

Estimated nutrition per serving:

Serving: 1serving | Calories: 435kcal | Carbohydrates: 48g | Protein: 14g | Fat: 22g | Sodium: 753mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3900IU | Vitamin C: 61.1mg | Calcium: 60mg | Iron: 1.6mg

Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017. Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House, Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.