Vegan Peanut Noodles (My Favourite Recipe)

My absolute favourite dish! This Vegan Peanut noodles recipe is simply addictive & got you wanting more each time!

Find the recipe for my all-time favourite comfort food dish below: Vegan Peanut Noodles! I’ve first made this dish a couple of years ago and it was inspired by a peanut salad I saw on Facebook (sadly I don’t recall the source!). Over the years I’ve made this dish plenty of times. It has easily become my favourite dish to make and I’ve even served it to family and friends.

Everyone who’s had these Vegan Peanut Noodles so far has been absolutely wowed by how delicious this recipe is. It also smells amazing, so whenever I ate this dish as an office lunch before, I’ve always received plenty of questions about what great smelling lunch I’m having. Everyone that’s tried them loved them so far and I regularly get messages from people asking for the recipe as they have some serious cravings for this dish.

This is my absolute number 1 favourite dish – and not just because I love peanut butter… This dish is simply fantastic and it is also the best peanut sauce recipe that I have tried so far!

What you’ll need to make this Vegan Peanut Noodles recipe

Ingredients

Noodles:

Udon are my favourite noodles to use in this recipe! But I’ve tried a whole bunch of different options throughout the years and they’ve all been delicious. See some alternatives in the variations below!

Courgette:

Adding some colourful veg to the dish! I always cut my courgette into strips and then into thin sticks. This way they mix really well with the noodles and sauce! If you have a spiraliser, you can also spiralise them.

Carrot:

Julienne style! Simply peel and slice your carrots into strips, then cut them into 2 inch long strips. I’ve found that this shape works best in this dish and would recommend cutting them long and thin instead of chunky, so they mix well with the whole dish. If you have a spiraliser, you can also spiralise them – or roughly shred them in a food processor to make it quicker.

Peppers:

I like to use red and yellow peppers for this recipe, they’re my favourite and add a great mix of colours to this dish! Make sure to thinly slice the peppers, this way they work best in this dish.

Peanut butter:

An essential for this delicious recipe! Use smooth peanut butter in this dish to create a delicious and smooth sauce! Aim for unsweetened, natural peanut butter – however if you only have sweetened to hand, simply omit the sweetener from the ingredients below.

Soy sauce:

I use tamari, which is usually a little stronger in flavour than regular soy sauce. If you’re using regular soy sauce, simply add a little more than the recipe calls for to get the same flavour effect from the sauce. Remember that you can always season with more soy sauce later, so don’t go too overboard.

Vinegar:

When I first created this recipe I liked to use rice vinegar, but over the years I’ve not always had rice vinegar to hand and realised that this dish turns out just as delicious with apple cider vinegar, white vinegar, coconut vinegar and pomegranate vinegar. Just stay away from any thick and balsamic vinegars, basically.

Oil:

I love to use toasted sesame oil in this recipe – the lightly toasted, nutty and smokey flavour is simply something that compliments the dish really well! You can also use peanut oil, regular sesame oil or a flavour neutral alternative such as rapeseed oil.

Sriracha:

Adding a subtle kick to the dish! Please feel free to leave this out, if you’re sensitive to spice. I love a little sriracha, but I wouldn’t classify this dish as spicy. I think a small amount like I used in this recipe is perfect to compliment the flavour profile, but you can adjust the amount to your personal preference. And if you like super spicy, you can always drizzle more on when serving!

Maple syrup:

Adding a little sweet balance to the sauce flavour! You can replace it with brown sugar or agave syrup or leave it out entirely. Check if the peanut butter you’re using already contains sugar – maybe you don’t need to add any sweetness at all.

Equipment

• sharp knife
• frying pan
• sauce pan
• bowl & whisk (or a fork)

Optional: spiraliser, food processor

 

How to make this Vegan Peanut Noodles Recipe

Check the packaging for your noodles and prepare them according to the instructions. Whilst they’re cooking, wash and chop up all the veg into thin strips.

Add a little (sesame) oil to your frying pan over medium heat and sauté the veg whilst you’re whipping up the vegan peanut sauce.

For the peanut sauce simply combine all ingredients in a bowl and slowly begin to whisk them up. The vinegar in the sauce will help in breaking down the thick peanut butter, but you will need to slowly whisk for a few minutes to break it all down. Continue to whisk until smooth.

Once your noodles are cooked, drain them and add them to the softened veg in the frying pan. Remove the pan from the heat and add your peanut sauce. Stir well to combine.

Serve your vegan peanut noodles with crunchy peanuts, a sprinkle of sesame seeds or spring onions.

Variations for this recipe

Of course you can replace a few ingredients if you don’t have them handy – however swapping the peanut butter would be tricky 😉

Noodles

I love this dish with udon noodles, but if you. don’t have them to hand,  you can easily go with another type of noodles. Here are some I’ve tried and tested, and they were all delicious:

• rice noodles
• tagliatelle
• stir fry noodles (those ready made packs from the supermarkets)
• edamame pasta
• buckwheat spaghetti
• soba noodles
• courgetti

Hot Sauce

If you do not have Sriracha at home, simply use another hot sauce you have to hand or if you’re not a fan of a little spice, just leave it out entirely! The amount depends on how spicy you like your food to be of course and is down to trial and error – better start with a little, you can always add more hot sauce later, if you are one of that sort.

Vegetables

You can swap out any of the veggies (carrots, peppers & courgettes) for other vegetables of your choice! Broccoli, peas, babycorn and mangetout all work really well, just make sure to cut them up into bite size pieces and steam them upfront where needed.

Vinegar

The vinegar serves 2 main. roles in this recipe: Adding acidity and breaking down the peanut butter into a smooth sauce. If you don’t have any suitable vinegar to hand, you can also use the juice of a lemon.

This delicious recipe is:

• 100% Vegan
• Gluten free option (simply swap the pasta and make sure to use tamari soy sauce)
• Super creamy
• delicious
• great with veggies
• more-ish
• addictive (be warned, ha!)
• perfect for lunch and dinner – or to share!

I have brought this dish to work a few times and maaaaan – my colleagues were jealous! They could all smell that awesome peanut sauce and everyone constantly asked me what I am eating there. Even Nick who normally hates peanut butter eats this dish (yes, I know you like it ;)) This recipe is perfect for cooking in bulk as it stays fresh in the fridge for a couple of days. So help yourself to doubling/tripling/etc the recipe.

 

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Do you guys have any other recipes using peanut butter or peanut sauce? Please let me know in the comments section! I am always looking for new recipes to bring peanut butter into my life.

 

Looking for more delicious vegan dinner recipes (or lunch)? Make sure to check out my vegan recipe section!