Name: 15-Minute Peanut Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 people
Ingredients: 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 Tbsp 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); 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))

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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

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

5 from 7 votes

Print Pin Rate

Course: Entree

Cuisine: gluten-free, vegan

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: people

Calories: 435kcal

Author: Sam Turnbull

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 Tbsp 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.

Nutrition

Tried this recipe?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.