Noodles, a homemade peanut sauce and plenty of veggies make this peanut noodles recipe a super satisfying meal that you’ll want to enjoy again and again! Peanut butter noodles never tasted so good!
Today I’m sharing a super delicious, ultra satisfying peanut noodles recipe that you’re gonna love!
This one is popping with fresh flavours from crunchy veggies, carby noodles all coated in a super savoury, slightly spicy, peanut sauce.
It’s so good, you may wanna forget plates and devour straight outta the pan (like me!)
And if you happen to get peanut sauce all over your face? No worries! That means that it tastes extra yummy, if you ask me!
How to Make Peanut Noodles
Full details on how to make these vegan peanut noodles are in the recipe card below, but here are the basics –
- Combine ingredients for peanut sauce in a jar.
- Give everything a little blitz with an immersion blender (or use a regular blender).
- Pour into a small pot and just heat through for a few minutes.
- Cook and drain noodles per package instructions (reserving some pasta water). Give ’em a little rinse under cold water/drain.
- Toss noodles with veggies.
- Pour over peanut sauce, mixing to combine.
Tip: This is pretty much a cold noodle salad. The noodles are rinsed and the sauce is only slightly warmed through. If you want to enjoy things on the warmer side, you can skip rinsing the noodles.
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What Type of Noodle Should I Use?
This recipe is super flexible! Use what you have on hand. Some delicious options are –
- Spaghetti, angel hair or linguine
- Soba noodles
- Zucchini noodles (zoodles) or your favourite spiralized veggie
Can I Use Another Nut Butter?
The main thing is that you use a ‘natural’ butter, i.e. one that is not sweetened.
Can I Add Protein?
For sure! Cubed tofu (even grilled) works great here or you can use cooked chicken, beef or shrimp. Whatever you enjoy best, really.
What About Leftovers?
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
Like most noodle or pasta recipes, things will congeal as it cools and the sauce won’t be as lush.
Add life back into the noodles/sauce by placing leftovers in a non stick pan on medium heat with just a splash of water or broth. It’s better to add a little liquid at a time and see how you like things. Easy peasy!
- Bean sprouts
- Steamed snap peas
- Freshly torn basil
More Tips + Variations
Two tablespoons of sriracha is used in the peanut sauce and a fresh chili pepper was mixed into the noodles. If you prefer less spice, simply reduce the spice added. Alternatively, if you are a big spice lover, add more!
Try sambal oelek (chili paste/sauce) instead of sriracha if that’s what you have on hand.
If you don’t have fresh chili, try red chili flakes instead.
The broccoli was steamed, but if you prefer to enjoy raw, go for it!
Don’t have purple cabbage on hand? Try green.
This recipe makes a bunch. If you want to half, it can easily be done.
Want things more saucy? Make more sauce or reduce the quantity of noodles used.
If you like more (or less) of a particular veggie, simply adjust to taste.
Looking for something to enjoy with these peanut noodles? These garlic chili edamame from my friend, Kevin, of Kevin Is Cooking is always a favourite in our home!
Hope you love these vegan peanut noodles as much as we do!
Until next time, take care and chit chat again soon,
Make this spicy peanut noodles recipe? That’s awesome! Love if you left a comment and rating below. Many thanks!
Peanut Noodles Recipe (with vegan peanut sauce)
- 1/2 cup natural peanut butter
- 3/4 cup unsalted vegetable broth
- 1/4 cup low sodium soy sauce
- 2 tablespoons sriracha
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 3 cloves garlic , peeled
- 1 tablespoon fresh ginger , minced
- 12 ounces spaghetti (or long noodle), rice noodles, soba noodles or ramen (about 3/4 pound or 340 grams)
- 2 cups steamed broccoli florets
- 2 cups purple or green cabbage , thinly shredded
- 1 large carrot , thinly sliced
- 1 bell pepper , cut into thin strips
- 1/3 to 1/2 cup chopped green onion
- 1 pencil chili or Thai chili , thinly sliced
- 1/3 cup freshly chopped cilantro (or to taste)
- sesame seeds (garnish, to taste)
- chopped unsalted peanuts (garnish, to taste (optional))
- Combine all ingredients in a mixing glass and use an immersion blender to blend until smooth (or use a blender to mix).
- Pour into a small pot and warm through 3 to 5 minutes. Will thicken slightly once warmed.
- Meanwhile, cook noodles per package instructions, then drain (reserve 1/2 cup of pasta water) and rinse with cold water.
- Toss noodles with veggies, peanut sauce (add sauce a little at a time until incorporated) and 1/4 cup of pasta water (add more if you want things looser/saucier). Garnish, as desired. Enjoy immediately.Note: If you want things super saucy, you can use less noodles or make 1.5 times the sauce.
- Two tablespoons of sriracha is used in the peanut sauce and a fresh chili pepper was mixed into the noodles. If you prefer less spice, simply reduce the spice added. Alternatively, if you are a big spice lover, add more!
- Try sambal oelek (chili paste/sauce) instead of sriracha if that’s what you have on hand.
- If you don’t have fresh chili, try red chili flakes instead.
- The broccoli was steamed, but if you prefer to enjoy raw, go for it!
- Don’t have purple cabbage on hand? Try green.
- This recipe makes a bunch. If you want to half, it can easily be done.
- Want things more saucy? Make more sauce or reduce the quantity of noodles used.
- If you like more (or less) of a particular veggie, simply adjust to taste.