Vegan Peanut Noodles Recipe
These Vegan Peanut Noodles are creamy, savory, and bursting with bold Asian-inspired flavors. Chewy noodles are coated in a rich peanut sauce made with peanut butter, soy sauce, lime juice, garlic, and a touch of spice for a quick plant-based meal that comes together in under 30 minutes. Perfect for busy weeknights, meal prep, or a satisfying lunch, this easy noodle recipe delivers the perfect balance of sweet, spicy, and nutty flavors.
Print
Pin
Equipment
- Large mixing bowl
- Small whisk or spoon
- Colander
- Chef's Knife
Ingredients
For the Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves finely minced
- 1 teaspoon fresh ginger grated
- 1 –2 tablespoons sriracha or chili garlic sauce optional
- ⅓ cup warm water plus more as needed
For the Noodles
- 12 ounces noodles such as udon, soba, rice noodles, or spaghetti
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber julienned
- 1 cup shelled edamame cooked
- 3 green onions sliced
- ¼ cup roasted peanuts chopped
- ¼ cup fresh cilantro chopped
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package directions until tender. Drain well and rinse briefly under cool water if you prefer a chilled noodle texture.
- While the noodles cook, prepare the peanut sauce. Add the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, garlic, ginger, sriracha, and warm water to a bowl.
- Whisk the sauce until smooth and creamy. Add more warm water a tablespoon at a time if the sauce is too thick. It should be smooth enough to coat the noodles easily.
- Add the cooked noodles to a large bowl and pour the peanut sauce over the top. Toss well until every noodle is evenly coated with the creamy peanut mixture.
- Add the sliced bell pepper, carrots, cucumber, edamame, and green onions. Gently toss everything together until the vegetables are evenly distributed.
- Taste and adjust the seasoning as needed. Add more lime juice for freshness, soy sauce for saltiness, or chili sauce for extra heat.
- Serve the noodles topped with chopped peanuts, fresh cilantro, and additional green onions.
Notes
- Use natural peanut butter: Creamy peanut butter with minimal added ingredients creates the smoothest sauce and the best peanut flavor.
- Adjust the spice level: Add more or less sriracha depending on your preferred heat level. You can leave it out completely for a mild peanut noodle dish.
- Choose the right noodles: Udon noodles create a chewy texture, while rice noodles and soba noodles offer lighter alternatives. Regular spaghetti also works well in a pinch.
- Thin the sauce as needed: Peanut sauce naturally thickens as it sits. Add warm water before serving or reheating to bring it back to a silky consistency.
- Add more protein: Crispy tofu, tempeh, edamame, or vegan chicken alternatives make this meal even more filling.
- Make it gluten-free: Use gluten-free noodles and replace soy sauce with tamari or coconut aminos.
- Storage: Store leftover noodles in an airtight container in the refrigerator for up to 4 days. Add a splash of water and toss well before serving again.
- Meal prep friendly: Prepare the peanut sauce ahead of time and store it separately for quick lunches throughout the week.