Vegan Peanut Noodles – or as I also call them: heaven on a plate! Scrumptiously creamy, nutty and deliciously addictive, perfect with veggies and a sprinkle of sesame seeds. Made with smooth peanut butter, soy sauce, toasted sesame oil, udon noodles and more.
- 300 g udon noodles
- 1/2 large courgette (or 1 small)
- 1 large carrot
- 1 yellow pepper
- 1 red pepper
For the sauce:
- 110 g smooth peanut butter
- 60 ml tamari soy sauce
- 60 ml rice vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp Sriracha or hot sauce (optional)
- 1 tbsp brown sugar or maple syrup (optional)
- 60 ml cold water
- crunchy peanuts
- a sprinkle of sesame seeds
- fresh spring onions
- Prepare your noodles according to their packaging instructions.
- At the same time, wash & chop up your veg – carrots, courgette and peppers – into thin strips.
- Add a little sesame oil to a frying pan over medium heat and sauté the vegetables until soft.
- In the meantime, prepare your peanut sauce: simply combine all ingredients in a bowl and slowly whisk up the sauce until smooth.
- Drain the cooked noodles, add them to the pan and remove the pan from the heat. Pour in the peanut sauce and stir well to combine.
- Serve hot or cold and top with crunchy peanuts, a sprinkle of sesame seeds or fresh spring onions.
This peanut noodles dish will taste best in combination with Udon Noodles (they’re my personal fave!) but you can also substitute for any other rice or wheat pasta that you have to hand.
You can swap out the rice vinegar for apple cider vinegar, if you don’t have any rice vinegar to hand. The vinegar will help break down the peanut butter in the mixing process and also add a subtle tart flavour that works perfectly with the creamy texture of the dish.
- Serving Size: per portion
- Calories: 698
- Sugar: 11.6
- Sodium: 1135.2
- Fat: 24.4
- Saturated Fat: 4.6
- Unsaturated Fat: 19.8
- Trans Fat: 0
- Carbohydrates: 104.4
- Fiber: 5.2
- Protein: 17
- Cholesterol: 0
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