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.
Prepare the noodles according to their packaging instructions.
At the same time, wash and chop up your vegetables - 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. It will need a little whisking for the peanut butter to break down - just continue whisking for 1-2 minutes until it's all smooth and creamy.
Drain the cooked noodles, add them to the pan with the vegetables 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.
Notes
Noodles - 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.
Vinegar - 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 flavor that works perfectly with the creamy texture of the dish.
Storage - You can store the finished dish in an airtight container and enjoy it cold or reheated the next day - just as delicious!
Serving - Serve these noodles on their own or top them with crunchy peanuts, a sprinkle of sesame seeds or green onions and fresh cilantro. For a bit of spice, you can also add some red chilli flakes aka red pepper flakes, sriracha or sprinkle with shichimi seasoning.