Vegan peanut noodles - a delicious Asian dish combining creamy peanut butter sauce with savory and sweet flavors! Make them in 15 minutes! It's the best way to satisfy your Asian take-out cravings! Try them now!
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What are Peanut Noodles
The peanut butter noodles recipe is a delicious and easy-to-make dish that combines the rich and creamy flavor of peanut butter sauce with noodles. Spicy Peanut Butter Noodles are a delicious and flavorful dish that originates from Asian cuisine, particularly Chinese and Thai culinary traditions.
These tasty sesame peanut noodles are characterized by the rich and creamy peanut sauce that coats them, providing a perfect balance of savory, spicy, sweet, and nutty flavors. The various ingredients enhance its taste and texture. It satisfies that Asian take-out food craving. I love that it’s a quick, satisfying, and most importantly delicious plant-based meal. And if you LOVE peanut butter, then you will love this recipe.
My easy, vegan peanut noodles recipe is more like a salad, so the proportion of peanut sauce is competitively less. You can always add more sauce if you prefer it saucy. However, if you like a soupy texture, then give this Tom Yum Soup recipe a try! You can also make it with more vegetables for a wholesome experience.
More Peanut Recipes
Some recipes with peanuts are Bharli Vangi, Aloo Baingan, Beets Peanuts Raita, Japanese Cucumber Salad, Rice Krispie Chiwda, Chocolate Brownies, Jalapeno Poppers, Fodnicha Bhat, Kanda Poha, and Beans Potato Curry.
Why make this
- Simple Asian-inspired flavors
- An easy meal to put together quickly
- Can be made in 15 minutes
- Is vegan and soy-free
- Meal-prep recipe
- An ideal quick weeknight recipe
- Can be served hot or cold
Ingredients needed 🧾
Noodles - You can make Thai Peanut noodles with Udon, ramen, Hakka, glass noodles, soba, whole wheat or rice noodles, instant noodles like Maggi, or even pasta like spaghetti. The choice of noodles influences the overall texture and flavor of the dish. You can also get them fresh from the refrigerated section of the Asian market. It will reduce your cooking time by a lot. Gluten-free variety can also be used.
Peanut Butter - I like to use smooth, and creamy unsweetened peanut butter when making this Thai noodle salad. Also, check the label to ensure it's clean and contains only peanuts and salt. Crunchy peanut butter can also be used. This recipe is a great way to use leftover peanut butter that's lying in your pantry. Don't use sweet peanut butter.
Seeds and nuts - Use roasted unsalted peanuts in this vegan stir-fry noodles recipe. Crunchy Chili Onion Peanuts from Trader Joe's is also a wonderful option. I use this all the time. Toasted white or black sesame seeds give this dish a nutty flavor and aroma.
Greens - This is optional. If you want to increase the nutritional value of the dish, throw in some greens like spinach, baby kale, or beet leaves.
Aromatics - garlic, ginger, chili oil, and chili garlic sauce or sriracha provide the required heat and aroma to Thai-style plant-based noodles with peanut sauce.
Rice vinegar is used for its acidity. It helps balance out the sweet and salty flavors. Apple cider vinegar can also be used instead.
Sweet seasoning sauce, sugar, honey, vegan honey, agave, or maple syrup is used to give the dish a natural mild sweetness.
Coconut Amino, regular or low sodium soy sauce, or Tamari can be added to get the umami flavor. Besides these ingredients, use sesame oil if you have to cook it.
How to make it 🔪
- Cook noodles as per the instructions on the packet. Do not overcook them as they will become mushy and break.
- Mix peanut butter, coconut amino, sweet seasoning sauce, rice vinegar, chili garlic sauce, and water using a whisk. Set it aside. Chef tip - Add water gradually to get the desired peanut sauce consistency. If you add too much in the beginning, the sauce will become very runny. Another tip - Add all these ingredients to a mason jar and shake it till it's well combined. This easy peanut sauce can be made ahead of time and stored in the fridge.
- Heat sesame oil in a wok. Fry ginger and garlic. Fry till the garlic turns golden.
- Add spinach and sauté for 1-2 minutes.
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- Now add the cooked noodles.
- Followed by the mixed sauces.
- Mix it all until it's all well combined. Do not over-stir the noodles as they can break easily. taste first and then add salt if needed along with pepper. Then take the wok off the flame.
- Before serving, garnish with chili oil, toasted sesame seeds, and roasted peanuts. Chef tip - To give it an extra kick, drizzle some Sriracha (or red pepper flakes) or fresh lemon juice for that extra tang, on top.
Serving suggestions 🍽
Vegan Asian Chili Peanut noodles are versatile and can be served hot or cold, making them a popular choice for a quick and satisfying meal. Serve noodle bowls as is or with a spicy Cucumber Salad on the side. Since this is an Asian dish, you can also pair it with Dalgona Coffee! Vegans and non-vegans alike will enjoy these Peanut Noodles!
Whether enjoyed as a main course or a side dish, garlic peanut noodles are known for their crowd-pleasing combination of creamy, nutty goodness with a harmonious blend of complementary ingredients. Add this dish to your weekly meal plan rotation for easy weeknight meals. Since they can also be eaten cold like a salad, they’re great for school and work lunches! They also make the best leftovers because they are just as good the next day!
Top recipe tips 💭
Substitute sweet seasoning sauce with sugar or maple syrup. If you are not vegan, you can also use honey, vegan honey, or hot honey. Black or white sesame seeds can be used. Toast them before adding them to release their nutty flavor. Combine peanut butter and peanut butter powder to lower the overall fat. Sprinkle noodle water, water, or broth on the peanut noodles if they feel too dry when cooked.
FAQs 📖
Changing the core ingredient will alter the flavors of the final dish. But if you are allergic to peanuts, swap them with sesame seeds and tahini, sunflower seeds butter, or almond butter.
Feel free to add whatever veggies you have at hand. Veggies like Broccoli, edamame, bell peppers, Bok choy, bean sprouts, green peas, scallions, mushrooms, snap peas, shredded cabbage, and carrots can be added. For protein, you can make it with crispy air-fried tofu, tempeh, or soy chunks.
Yes, you can serve them cold. Store them in the fridge overnight. Garnish with fresh cilantro, julienned red pepper, chili oil, crushed seaweed, toasted sesame seeds, or/and coarsely chopped toasted nuts before serving. Since it can be eaten cold, you can also take it as picnic food.
You can store these plant-based Thai noodles in the fridge for up to 5 days. What I normally do is prepare it on Sunday and then eat it for lunches or dinners throughout the week. You can also cook the noodles and prepare the Thai peanut sauce ahead of time and store them in the fridge overnight. When you plan to serve, combine them and do fresh garnish. If the peanut sauce becomes thick, dilute it by adding a little water. If you want to freeze it, then I recommend you freeze the noodles and the sauce separately.
You can make it with any variety such as Udon, ramen, hakka, glass, soba, rice, whole wheat noodles, or even spaghetti. You can also get them fresh from the refrigerated section of the Asian market. Spiralized zucchini (zoodles), sweet potato, or summer squash can also be used.
More vegan noodle recipes
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Recipe 📖
Vegan Peanut Butter Noodles
Equipment
Ingredients
- 12 oz noodles
- 1 tablespoon coconut amino
- 1 tablespoon rice vinegar
- 1 tablespoon sweet seasoning sauce Or sugar & or maple syrup
- 1 tablespoon chili garlic sauce
- 4 cloves garlic
- 1- inch ginger
- 2 tablespoon roasted peanuts
- 2 tablespoon peanut butter
- ¼ cup water
- 1 teaspoon sesame seeds
- 1 teaspoon chili oil
- 2 cups spinach or scallions, bok choy, sliced Persian cucumbers
- salt
Instructions
- Cook noodles as per the instructions on the packet. Do not overcook them as they will become mushy and break.
- Mix peanut butter, coconut amino, sweet seasoning sauce, rice vinegar, chili garlic sauce, and water using a whisk. Set it aside. Chef tip - Add water gradually to get the desired peanut sauce consistency. If you add too much in the beginning, the sauce will become very runny. Another tip - Add all these ingredients to a mason jar and shake it till it's well combined. This easy peanut sauce can be made ahead of time and stored in the fridge.
- Heat sesame oil in a wok. Fry ginger and garlic. Fry till the garlic turns golden.
- Add spinach and sauté for 1-2 minutes.
- Now add the cooked noodles.
- Followed by the mixed sauces.
- Mix it all until it's all well combined. Do not over-stir the noodles as they can break easily. taste first and then add salt if needed along with pepper. Then take the wok off the flame.
- Before serving, garnish with chili oil, toasted sesame seeds, and roasted peanuts. Chef tip - To give it an extra kick, drizzle some Sriracha (or red pepper flakes) or fresh lemon juice for that extra tang, on top.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Kavita says
This is an amazing recipe. So fulfilling for the taste buds.
Priya says
Glad you liked it. Thank you.