Creamy Vegan Peanut Noodles
Roasted peanut butter, soy sauce, lime juice, and chili form a bold, creamy sauce that clings to noodles in this quick weeknight dish. Fresh aromatics like garlic and ginger round out the flavor, and the whole meal is ready in under 30 minutes. Toppings such as scallions, crushed peanuts, and fresh herbs add crunch and brightness.
Equipment
- Large pot
- Medium mixing bowl
- Whisk
- Wok or large skillet
- Tongs
Ingredients
For the Peanut Sauce:
- ½ cup creamy natural peanut butter unsweetened, unsalted for best balance
- ¼ cup low-sodium soy sauce or tamari for gluten-free option
- 1 tbsp toasted sesame oil
- 1 tbsp fresh lime juice from about 1/2 a lime
- 1.5 tbsp maple syrup or agave nectar
- 1 tsp fresh grated ginger
- 1 clove garlic minced
- 2–3 tbsp hot water to thin the sauce to desired consistency
For the Noodles & Vegetables:
- 8 oz rice noodles preferably medium-width flat
- 1 tbsp neutral cooking oil such as avocado or canola
- 1 cup shredded carrots fresh or pre-shredded
- 1 cup thinly sliced bell peppers red or yellow, for sweetness and color
- 1 cup snow peas trimmed
For Garnish:
- ¼ cup roasted peanuts roughly chopped
- 2 tbsp fresh cilantro chopped
- 2 tbsp green onions thinly sliced
Instructions
- Prepare the Sauce: In a medium mixing bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, maple syrup, grated ginger, and minced garlic. Add hot water a tablespoon at a time until you reach a smooth, pourable consistency. Set aside.
- Cook the Noodles: Boil a large pot of water and cook rice noodles according to package instructions (typically 5–7 minutes). Drain and rinse under cold water to stop cooking and prevent sticking. Toss lightly in a drop of oil to keep loose.
- Sauté the Vegetables: In a wok or large non-stick skillet over medium-high heat (about 375°F / 190°C), heat 1 tablespoon neutral oil. Add carrots, bell peppers, and snow peas. Stir-fry for 2–3 minutes until brightly colored and just tender-crisp.
- Combine and Coat: Reduce heat to medium-low. Add noodles and peanut sauce to the sautéed vegetables. Toss thoroughly with tongs until the noodles are evenly coated and warmed through, about 2 minutes.
- Plate and Garnish: Transfer to serving bowls. Top with roasted peanuts, fresh cilantro, and sliced green onions for flavor and crunch. Serve warm or cold.
Notes
- For extra heat, add 1 tsp of chili garlic sauce or a pinch of red pepper flakes to the sauce.
- If using chunky peanut butter, blend the sauce for a smoother finish.
Nutrition
Calories: 580kcalCarbohydrates: 70gProtein: 15gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 748mgPotassium: 590mgFiber: 6gSugar: 12gVitamin A: 6824IUVitamin C: 66mgCalcium: 76mgIron: 2mg
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