Peanut Noodles

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If you’re looking for an easy comfort food meal for dinner, then try these peanut noodles. The recipe is super easy to make, packed with flavor, and completely vegan! 

two bowls with peanut noodles with a hand holding a fork with some noodles

Why This Recipe Works

I absolutely love making this recipe for busy weeknights when we feel like having comfort food. The noodles are super comforting while being pretty healthy at the same! 

For the sauce, I used a combination of peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, coconut milk, red curry paste, and sesame oil. Just put everything in a blender or food processor and blend until smooth. 

I absolutely love the combination of natural peanut butter, creamy coconut milk, and red curry paste. It’s also a great sauce for summer rolls or fried tofu cubes.

Please note that not all red curry pastes are vegan as some contain shrimp paste. So always make sure to check the labels. 

To give this dish even more flavor, I then blended green onions, garlic, and ginger into a paste (with small chunks) and sautéd everything with sesame oil.

I used a combination of red bell pepper, broccoli, zucchini, and carrots, which goes perfectly with the peanut sauce. 

I used my Thermomix TM5 to make this recipe. It has become my favorite kitchen tool over the last year. But don’t worry, I also included instructions to make this recipe on the stovetop. 

What Goes Into This Recipe:

the ingredients that go into this recipe on a marble countertop with labels

  • Peanut Butter – use natural, unsweetened peanut butter.
  • Soy Sauce – use low organic soy sauce if needed. For a gluten-free sauce, use tamari instead of soy sauce.
  • Rice Vinegar – Its tartness goes perfectly with the creamy peanut butter and the coconut milk. 
  • Maple Syrup – it enhances the flavor. 
  • Lime Juice – use fresh lime juice for the perfect flavor. 
  • Sesame Oil – I used roasted sesame oil. 
  • Coconut Milk – full-fat canned coconut milk. Do not replace it with coconut milk that comes in a carton like almond milk as it’s too thin. 
  • Red Curry Paste – not all curry pastes are vegan as some contain shrimp paste. Make sure to use a vegan brand. 
  • Garlic
  • Ginger
  • Green Onions
  • Rice Noodles – you could also use brown rice noodles for a healthier version. 
  • Vegetables – I used zucchini, broccoli, carrots, and red bell pepper. 

How to Make This Recipe:

a collage of four photos that show how to make this recipe

1. Step: Cook the rice noodles according to the instructions on the package. Set aside. Place all ingredients in a blender. 

2. Step: Process until smooth. / (If you’re using a Thermomix like I did choose: 3 min/ speed 3/70°C).

3. Step: Transfer to a small bowl and set aside for later. 

a collage of four photos that show how to make this recipe

4. /5. Step: Finely chop the garlic and the ginger and cut the green onions into rings. Then heat the sesame oil in a large pan and cook it for 3 minutes on high heat. Stir constantly. / (If you’re using a Thermomix choose: 5 sec/speed 8 and then 3 min/120 °C/wooden spoon (soft stir) without measuring lid). 

6. Step: Cut the red bell pepper into thin strips, the broccoli into small florets, the zucchini into half moons, and the carrots into thin slices. 

7./8. Step: Add the vegetables and 2/3 of the peanut sauce to the green onion, ginger, and garlic mixture in the pan. Cook for 5 minutes on high heat. Stir constantly. / (If you’re using a Thermomix choose: 5 min/120 °C/ speed 1).

sautéed vegetables and rice noodles on a large bowl with a wooden spoon on a marble countertop

9. Step: Place into a large bowl and add the cooked rice noodles and the remaining peanut sauce. Toss until well combined. If you want you could add some green onion rings and red pepper flakes on top. 

Recipe Notes

  • If you want to add some more protein to this dish, you could add air fryer tofu cubes or marinated tofu before serving it. 
  • For a healthier version, you could use brown rice noodles instead of regular ones. 
  • Every red curry paste is a bit different, so you might have to adjust the amount you’re using depending on the spiciness and your personal taste. Mine was very mild. 

FAQs:

How Long Do The Peanut Noodles Last?

Stored in an airtight container in the fridge, this dish will last up to 3 days.

It might become a bit try as the noodles soak up the peanut sauce. So adding some more sauce would be a great idea. 

Is This Dish Gluten-Free?

No, but you can make it gluten-free very easily. Just replace the soy sauce with tamari. 

two bowls with peanut noodles and vegetables on a marble countertop with forks on the side

Related Recipes: 

  • Noodle Salad 
  • Vegan Ramen
  • Vegan Pho 
  • Tofu Stir Fry
  • Rice Paper Rolls with Mango and Mint

I Love To Hear From You! 

I hope you like these peanut noodles as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

two bowls with peanut noodles with a hand holding a fork with some noodles

Print

Peanut Noodles

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If you're looking for an easy comfort food meal for dinner, then try these peanut noodles. The recipe is super easy to make, packed with flavor, and completely vegan! 
Course Main Course
Cuisine Asian
Diet Vegan, Vegetarian
Prep Time 9 minutes
Cook Time 11 minutes
Servings 3 servings
Calories 580kcal
Author Sina

Ingredients

  • 1/2 cup water
  • 1/4 cup unsweetened natural peanut butter
  • 1/4 cup soy sauce
  • 2 1/2 teaspoons rice wine vinegar
  • 1 tablespoon maple syrup
  • juice of 1/2 lime
  • 1/4 cup + 1 tablespoon canned coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon roasted sesame oil
  • 5 green onions
  • 2 cloves of garlic
  • 1 1 inch piece fresh ginger
  • 1 small zucchini (about 5 oz)
  • 1 1/2 cups broccoli florets
  • 2 carrots
  • 1 red bell pepper
  • 9 oz rice noodles

Instructions

  • Cook the rice noodles according to the instructions on the package. Set aside. Place all ingredients in a blender. 
  • Process until smooth. / (If you're using a Thermomix like I did choose: 3 min/ speed 3/70°C).
  • Transfer to a small bowl and set aside for later. 
  • Finely chop the garlic and the ginger and cut the green onions into rings. Then heat the sesame oil in a large pan and cook it for 3 minutes on high heat. Stir constantly. / (If you're using a Thermomix choose: 5 sec/speed 8 and then 3 min/120 °C/wooden spoon (soft stir) without measuring lid). 

     

  • Cut the red bell pepper into thin strips, the broccoli into small florets, the zucchini into half moons, and the carrots into thin slices. 
  • Add the vegetables and 2/3 of the peanut sauce to the green onion, ginger, and garlic mixture in the pan. Cook for 5 minutes on high heat. Stir constantly. / (If you're using a Thermomix choose: 5 min/120 °C/ speed 1).
  • Place into a large bowl and add the cooked rice noodles and the remaining peanut sauce. Toss until well combined. If you want you could add some green onion rings and red pepper flakes on top. 

Notes

  • If you want to add some more protein to this dish, you could add air fryer tofu cubes or marinated tofu before serving it. 
  • For a healthier version, you could use brown rice noodles instead of regular ones. 
  • Every red curry paste is a bit different, so you might have to adjust the amount you’re using depending on the spiciness and your personal taste. Mine was very mild. 
  • Stored in an airtight container in the fridge, this dish will last up to 3 days.

Nutrition

Calories: 580kcal | Carbohydrates: 98g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Sodium: 1408mg | Potassium: 807mg | Fiber: 7g | Sugar: 13g | Vitamin A: 8860IU | Vitamin C: 105mg | Calcium: 100mg | Iron: 3mg

The post Peanut Noodles appeared first on Vegan Heaven.





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