These Easy Vegan Peanut Noodles were originally published in 2015 and still remains one of my favorites. It’s not hard to make, it’s super-fast, and it’s restaurant tasty. What more could you ask for?
Basically, you make a sauce, boil some noodles, and microwave some veggies. Then mix it all together. How easy is that?
I’ve been wanting to revise this recipe for a while now because the one single photo just didn’t do it justice (really? 🙄 ), but I also tweaked the recipe a little by adding the option for PB2 instead of regular peanut butter, seriously cutting the fat.
I was going to update the video as well, but I had a senior moment and actually forgot to hit the record button on my camera (doh!) Regardless, you should still get the idea.
Oh, by the way, in the video I said I couldn’t get the PB2 to work …. I was wrong because it works fine and that’s all I use now.
Hope you enjoy this as much as we do.
Easy Vegan Peanut Noodles
This recipe is so super easy, you’re going to laugh.
The Sauce starts off with equal parts Low Sodium Soy Sauce and water. To that, I add some freshly chopped garlic, 1 tablespoon of Rice Vinegar (or apple cider vinegar), 1 tablespoon maple syrup for a little sweetener, some ground ginger, and about 2-3 tablespoons of your favorite peanut butter (or PB2).
From this base sauce, I sometimes add extra flavor enhancements. You don’t have to, but it does change it up a little. Sometimes I add chopped green onion, sometimes some sliced mushrooms. You can also add a tablespoon of Hoisin Sauce for a richer sauce, and some Sambal Chile Sauce or Sriracha for added heat.
The point is to experiment and find what you like, but the base sauce alone is really good. And don’t worry, the peanut butter will break apart so be sure and stir the sauce frequently over low heat until it’s nice and bubbly.
UPDATE: Many people are unfamiliar with PB2. That is the brand of powdered peanut butter we can buy here in the States. You can simply add it to your sauce DRY…. and it will thicken it. OR you can reconstitute it according to the instructions on the jar and add it like you would real peanut butter. I’ve done both. TASTE as you go and adjust it to get it just right to your liking.
For the noodles, I like to use about 1/2 a package of Thai Kitchen Stir Fry Rice Noodles – you simply boil some water and add your noodles. They are done in about 6 minutes.
Note: if you use the entire package of noodles there will be very little sauce. I also like to use Udon Noodles – just leave out the spice packet.
Feel free to use whatever you have on hand – in the video I used Brown Rice Pasta to make it Gluten Free.
Don’t forget your veggies.
Birds Eye Steamfresh has some pretty inexpensive frozen veggies. My wife likes the broccoli & cauliflower combo while I like some carrots, snap peas, and water chestnuts in mine.
You can either microwave them or simply add them to your pasta water when it’s boiling.
Don’t worry, the water is hot enough to cook them through, and besides most frozen veggies have been pre-cooked a little anyway. By adding them to the hot water they are perfect after 5-10 minutes – with just a bit of crunch.
If you want to use fresh vegetables – (which I’m all for) – just remember they will need to cook a little longer. So maybe boil them separate until they are almost done and then add them in with the noodles and water to finish steaming. Frozen veggies are quick and easy though, and fairly inexpensive.
Now you simply drain your noodles (and possibly veggies), return them to the pan, and stir in the sauce.
Guess what? It’s time to eat.
The whole dinner can be prepped, cooked, and served in less than 30 minutes.
Did I mention how easy this is?
A thick garlicky peanut sauce with fresh veggies and Asian rice noodles. Perfect for those nights you want something quick and tasty.
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1–2 tablespoons minced garlic
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2–3 tablespoons peanut butter or PB2
- 1/4 tsp ground ginger
- 7 oz rice noodles (1/2 package Thai kitchen brand rice noodles)
- 11 oz package frozen vegetables (broccoli & cauliflower)
- Optional Additions:
- 8 oz mushrooms
- 1 tablespoon hoisin sauce
- 1/2 to 1 tsp sriracha or other hot sauce
- Optional Garnishes:
- chopped green onions
- sesame seeds
- In a small saucepan, combine all the sauce ingredients.
- Heat over low heat until bubbly.
- Bring about 1/2 a pasta pot of water to a boil.
- Add the noodles and cook per package instructions
- Microwave frozen veggies per package instructions (or add frozen veggies to the boiling pasta water if you do not want to microwave)
- Drain completely, stir in sauce, and serve.
Keywords: easy vegan peanut noodles