Quick, easy, versatile and very slurpable Peanut Noodles! Perfect for midweek dinners and meal prep, and the only cooking required is boiling the noodles!
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"I made this tonight and it was a HUGE hit!! So easy (which I love!) and so delicious. Thank you for all these wonderful recipes! " - Kim ⭐️⭐️⭐️⭐️⭐️ More reviews →
These peanut noodles are the perfect combo of raw, crunchy veg, and peanut sauce-y, slurpy noodles. They take barely any time to prepare and involve minimal cooking. I'd say that's a midweek dinner winner!
The veggies listed in the recipe are just a guide. This is such a versatile recipe. Pretty much any vegetable that is good raw will work well, so take it as an opportunity to clear out your veg drawer. I've previously used shredded white or red cabbage, broccoli, shredded Brussels sprouts, defrosted edamame beans, celery, kale, etc, and it turns out delicious every time!
Enjoy the noodles as they are or try topping them with some baked tofu, nutritional yeast tofu, or vegan chick'n to make them even more substantial. I also love using the peanut noodles as a filling in lettuce wraps with some extra peanut sauce for drizzling!
Mel x
P.S. Love noodles? Be sure to check out my ridiculously easy vegan noodles!
Let's Make Peanut Noodles!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Whisk or blend the sauce ingredients together. The colour/appearance will be different depending on which method you choose. Blending makes it lighter and much smoother.
2 - Chop the raw veggies.
3 - Boil the noodles until al dente, then rinse them in cold water and transfer to a large bowl.
4 - Toss the sauce and veggies through the noodles, then serve in bowls with toppings such as cilantro, lime, chopped peanuts, chopped fresh chili, and sesame seeds.
Meal Prep Tips
This recipe is just perfect for making ahead and meal prep. You have a few options:
- Prep ahead - Make the sauce and store it in a jar in the fridge. Chop the veggies and keep them in an airtight container in the fridge. Cook the noodles when you want them, then toss them all together and serve. Dinner in approximately 5 minutes tops (depending on noodle variety and the cooking time)!
- Meal prep - Make everything as per the recipe, noodles and all, toss it all together and store in an airtight container in the fridge or divide up between meal prep containers. It will keep for 3 to 4 days. Save the chopped peanuts and cilantro for sprinkling on when you are about to eat it so they stay crunchy and vibrant.
- Double up - If you love sauce, make a double batch of the peanut sauce. It keeps really well in the fridge for about 7 to 10 days if you made it with water as the liquid, and about 4 to 5 days if you used coconut milk. It will thicken up a little. Thin it with a little water or coconut milk. Use for making more noodles, dipping, stir-fries, marinating tofu or tempeh, drizzling on bowl meals and salads, etc.
- Freeze - The sauce can be frozen for up to 2 months. Defrost overnight in the fridge and thin as necessary with a drop of water or coconut milk. I do not recommend freezing the noodles and vegetables.
Recipe FAQs
Many regular store-bought noodles are vegan. A basic noodle dough is just made with some kind of flour (often wheat flour, buckwheat flour or rice flour), salt and water. However, there are a couple of ingredients you need to look out for that can make your noodles not vegan-friendly. Those are egg and lecithin.
Obviously avoid any noodles labelled as "egg noodles" because they will, of course, have eggs in them. Rice noodles are pretty much always egg-free, but as with any noodles, it's always wise to have a quick check of the ingredients list, even if on first impressions you think the noodles look ok. Sometimes, especially with chow mein noodles, you will find egg hiding in there, either labelled as egg, egg yolk, egg white, egg protein or egg powder.
If you spot lecithin listed, know that it can be plant or animal-derived, so unless either one of those sources is stated clearly on the label, or the noodles are marked as "vegan", it's best to check with the manufacturer. Often a Google search will give you the answer, too.
Noodle varieties that are most likely to be naturally vegan are rice noodles, udon noodles, soba noodles and regular dried spaghetti or pasta noodles.
Either crunchy or smooth peanut butter is fine.
Yes. Omit the sesame oil.
You can use any noodles in this recipe. Just be sure to check they are vegan. Personal favourites are soba, rice or udon noodles.
Recipe
Peanut Noodles
Author:WATCH HOW TO MAKE IT
Ingredients
FOR THE PEANUT SAUCE
- ½ cup (125 grams) natural peanut butter , or seed butter (almond butter works well too)
- 3 tablespoons soy sauce , or Tamari or coconut aminos
- 2 tablespoons toasted sesame oil , omit to make oil-free
- 1 medium lime , zest and juice
- 2 cloves garlic
- 1 inch piece fresh ginger (about a thumb-sized piece)
- 2 tablespoons maple syrup , or brown/coconut sugar
- 2 to 3 teaspoons sriracha , or any other hot sauce
- about ½ cup (120 mls) water or canned coconut milk , you might not need it all
FOR THE NOODLES
- 8 oz (227 grams) noodles , any such as soba, rice or udon noodles
- 2 medium carrots , cut into matchsticks or ribbons with a potato peeler
- 2 bell peppers , deseeded & sliced thinly
- ½ an English cucumber , cut into matchsticks or ribbons with a potato peeler
- 4 green onions , chopped into rounds
OPTIONAL GARNISHES
- 1 handful peanuts , roughly chopped
- 1 large handful fresh cilantro , chopped. (coriander in the UK)
INSTRUCTIONS
For the sauce
- Add all ingredients to a blender, starting with half of the water or coconut milk. Blend until smooth then add a little more water or coconut milk to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside. If you don't have a blender, grate or mince the garlic and ginger very finely, then whisk everything together in a bowl.
For the noodles
- Prepare the vegetables and set them aside.
- Boil a large pan of water. Once it reaches a rolling boil add the noodles. Give them a stir to separate and cook until just tender. I tend to cook mine for about 1 minute less than it says on the packet. As soon as they are ready, drain through a colander or sieve and run under plenty of cold water to stop them cooking anymore. Be sure to shake any excess water out.
- Transfer the noodles to a large bowl. Pour over the peanut sauce and give it a good toss, then add the chopped veggies and toss those through too.
- Serve warm or cold, garnished with chopped fresh cilantro and chopped peanuts.
NOTES
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NUTRITION
Recipe adapted from Sam Turnbull's 15 Minute Peanut Noodles from Fuss Free Vegan.
Doris says
It was delicious but definitely took some time to chop and slice the veggies. The next time I will make the sauce the day before or chop the vegetables the day before. For me, it was tiring to do everything in one session. But I am an old lady and that might explain it!
Dee says
So easy! And delicious! This is definitely a recipe we'll have again.
Louise says
Love this! Super simple yet very tasty. Makes a great lunch option for work. I make a couple of portions on a Sunday afternoon and put them into containers to take to the office. I take the sauce in a separate pot and pour it over just before eating. Lots of people have commented on how great it looks.
Stephanie says
My husband typically does not like peanut sauces, but this was an exception. Added it to our list of approved recipes. Thank you!
Melané Fahner-Botha says
Loved this, Mel, I used loads of veggies and made it for 1 with extra sauce because I love peanut sauce. A winner and go to recipe. Thank you!
Carolyn says
Wow—this is so good and so easy. We loved it. I’m already looking forward to the leftovers.
Amy S. says
I made this for dinner and it was delicious! I sautéed the veggies first...I used so many veggies. Today I actually ate the left overs for breakfast. Thank you for a great dish! Looking forward to trying many more <3
Cat says
This is so tasty and easy to customize based off what you have in your fridge! I am new to eating vegan and I am so happy to have found this recipe. I think it will become a regular meal for me :)
A Virtual Vegan says
Thank you Cat. I'm really pleased you enjoyed it!