Made in only 15 minutes, these super tasty Peanut Noodles are your new midweek dinner secret weapon!
These super quick and easy Peanut Noodles are the perfect recipe for making your midweek dinners a little less frantic.
Just like my Spicy Swiss Chard Soba Noodle Stir Fry they take only 15 minutes to make, plus other than a few basic fruits and veggies like lime, ginger, bell pepper, carrots and green onions, everything else will probably already be in your pantry.
These 15-Minute Peanut Noodles are one of the many tasty recipes in Sam Turnbull’s new book Fuss-Free Vegan.
Sam is the creator of the blog It Doesn’t Taste Like Chicken and her book includes 101 everyday comfort food favourites, veganized. Sam says, it’s “the cookbook every vegan, soon-to-be-vegan, thinking-about-becoming-vegan, and non-vegan needs in their life”.
It’s the book that she wishes she had when she became vegan and is full of quick, easy and very approachable recipes that aren’t made with weird, hard to find ingredients.
It’s all food that she truly loves and there are no kale, quinoa, energy balls or smoothies to be found. If easy, tasty, comfort food like pancakes, soups, sandwiches, burgers, burritos, pizza, pasta, cookies etc are your thing then it is the book for you!
It has a great balance of recipes with chapters including:
- Morning Munchies
- Get The Party Started
- Soups & Salads
- Burgers & Sandwiches
- Feast Your Eyes (&Belly)
- Sweet Tooth (This chapter is very generously stocked with sweet treats which I love!)
Plus you will find recipes for staples, tips for stocking your fridge, freezer and pantry, menu plans and a host of other useful info. It’s just perfect for comfort food eaters and families. Most of the recipes are very kid (and big kid) friendly!
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
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
Nutrition
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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Kristi says
Can you use japanse ramen noodles. I couldn’t find chow mein noodles at the store that werent hard.
A Virtual Vegan says
Any noodles that you like will do!
Steph says
Well, it took me an hour and 15 minutes to make, not 15 minutes. Cleaning and prepping the vegetables took forever. The taste of the lime was overwhelming in the finished sauce, I would definitely use less were I to try it again. I would have liked to use hot sauce but I’ve only ever used chili pepper flakes in recipes before, so I have no idea what options are out there, some examples would have been helpful. Loved how the Thai rice noodles turned out but really needs something with more substance to accompany it, the vegetables alone aren’t enough. Maybe the cubed tofu or mushrooms would work.
Teresa says
Added celery as well, accidentally used 3 Tbs of maple syrup. My children did not complain. Thanks
Lisa Hase says
SHould i use pure peanut butter with no added sugar or oil or just the normal skippy peanut butter that we put on bread? Thanks in advance 🙂
A Virtual Vegan says
The peanut butter in my recipes is always the natural kind with just peanuts as the ingredient or peanuts and some salt. Using something like Skippy, especially in this, wouldn’t give the best results because it’s sweetened. Hope that helps!
Katie says
Loved this recipe! The sauce is especially delicious and it’s so easy to make! I sauteed broccoli for a few minutes to add even more crunch and some extra iron.
Jennifer Peters says
This was quick, easy and delicious!
A Virtual Vegan says
So glad you enjoyed it Jennifer!
Susan says
Very delicious. Slowly getting my hubby onboard with plant based diet and he enjoyed it. I can see this being a weekly staple in our house. Perfect since it comes together quickly. Considering making the peanut sauce in advance to have on hand. Will this keep well in refrigerator?
A Virtual Vegan says
So glad you enjoyed the recipe, and yes it will keep well in the refrigerator. I would imagine it would keep for up to a week in a sealed container. Sauces like that tend to thicken a little when stored so just add a little extra water or even more lime juice to thin it out if necessary before you use it.
Jennifer Peters says
I meal prepped on Sunday and mixed up the sauce in advance. I made the recipe on Tuesday and it turned out perfectly. I stored it in a mason jar and when I was ready to use it then I just shook it up until it was well blended.
A Virtual Vegan says
Good to know. You’re obviously much more organized than me!
Nathalie says
What a delicious and easy recipe to make! I feel even better eating it because of the raw veggies! Yum!
A Virtual Vegan says
Thank you! So glad you are enjoying it!
Jena says
My daughter and I made this last night for dinner. It was super fast, she made the peanut sauce and I chopped the veggies. We doubled the recipe hoping for left overs, there were NONE left over. My family LOVED the bold peanut sauce (we put in a little extra oomph of the spice) and the watery crunch of the raw vegetables. I also added cauliflower rice. I didnt have green onions to garnish so I sautéed shallot and added it with the raw veggies then garnished w/hemp hearts.
A Virtual Vegan says
Sounds lovely! I’m so glad you both enjoyed it. You’ll have to triple it next time! ;O)
Maria Bolanos says
Yesterday I made the recipe because I already had all the ingredients at my place so….. I decided to try it.
When I was measuring the soy sauce I realized the bottle was almost empty ! So I put 2 tbs of soy sauce and 1 of liquid aminos.
OMG ! This recipe is delicious! Simple and easy to prepare.
Everybody loved it ! Thank you !
Greetings from Mexico
A Virtual Vegan says
Thats awesome Maria! I am so glad you all enjoyed it. It’s a regular here now because it’s so quick!