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.
Peanut Sauce
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.
The Noodles
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.
The Veggies
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?
Enjoy.
Easy Vegan Peanut Noodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
- Category: Stir Frys
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
A thick garlicky peanut sauce with fresh veggies and Asian rice noodles. Perfect for those nights you want something quick and tasty.
Ingredients
- 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
- sriracha
Instructions
- 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
Sal
I love meals like this – I love peanutty noodles. I like the idea of adding frozen veg too, that’s a good time saver! 🙂
Corrin Radd
Made this tonight for my family and it was a hit.
Chuck Underwood
Glad you enjoyed it!
Ben Perrin
Just stopping by to say thanks for the recipe. Things like this and the oven fried chips are brilliant for someone living on their own with little to no cooking experience. Have a great day 🙂
Stacy
Has anyone made this with PB2 instead of peanut butter? I’m going to try it!
Carol
We just did, and it was great.
★★★★★
Jovana
Bloody delicious. <3 I used normal spaghetti and next time I'd double or triple the amount of veg – but otherwise super good!
★★★★★
Tricia
I used rice ramen noodles. It was even better the next day as leftovers. Yum!
★★★★★
Judy Shepherd
I doubled the recipe but didn’t have red pepper flakes (might want to fix the typo in the recipe), and used crushed ginger instead of powder. Tasted right out of the pot and thought it was way too salty, but after mixing with a package of brown rice noodles and mixed veggies with bamboo shoots and water chestnuts, it was perfect! Another winner Chuck!
★★★★★
Stuart Rush
On the video it says cook the pasta and in the remaining two minutes add frozen vegetables which doesn’t,t seem long enough. On the recipe it says to boil the water and add pasta and veggies for 10 minutes. I guess I can figure that out I can even microwave the veggies. Vegetables take six minutes in the microwave so I am curious as to how the veggies and pasta will be done.
Candice
Stuart, I just made this recipe, it was perfect. If you use the asian style “rice stick” noodles (as I did), which are sort of clear looking in package, once you boil the water and turn it off, put in the noodles and dump in package of frozen veggies, put the lid on and let sit in the hot water (do NOT turn heat on or boil again), the heat from hot water “cooks” that type of noodle, and as Chuck mentioned above the recipe, the frozen veggies are always partly cooked Iblanched) before being frozen, so it doesn’t take much to get them fork tender but not mushy. The 10 minute soak in hot water was perfect for both the noodles and veggies! IF you use a different type of noodle, such the rice noodles that are more like spaghetti, which were used in the VIDEO, you cook the noodles first, then when almost done dump in the frozen veggies and CONTINUE simmering until veggies are fork tender – just a few minutes. Two different ways to get same results. OR, precook the veggies, and add to drained pot of noodles, mix in sauce. It all works – just depends on TYPE OF NOODLE how quickly it comes together. I love this recipe, SO SIMPLE = and the flavor is addictive! Well, it’s peanut butter – what more can one say?! YUMMY!
★★★★★
Thaddeus
Made rice and put the sauce/veggies on top of it, gave more control to the sauce portions. also used bell peppers, carrots, onions, and broccoli and it was perfect!
★★★★
Lauren
Love this! Thank you for sharing Chuck! I just made it with a pound of pasta, a cup of water and a cup of low sodium soy sauce. I had already cooked broccoli with lemon on it to eat with it. I warmed up the soy sauce and water, three peeled garlic and a 1/2 inch of ginger root, a tablespoon of sirachia a 3 tablespoons of peanut butter in the magic bulliet then added that to the soy water. Lots of Green Spring Onion on top! Thank you! So delicious!
Raquel
Amazing and so simple. Thank you!!
★★★★★
Luci
This is super easy and delicious! I added edamame and peas as the frozen veggies as that is what I had on hand.
I topped with crushed peanuts and a squeeze of fresh lime juice. Thank You for sharing this easy recipe.
★★★★★
CAROLYN WALLIS
Will be repeating. I used lentil pasta and had to boil it longer which I expected. I boiled for about 7 minutes then turned off the water and added frozen vegetables. I also covered the pot with a lid.
★★★★★
Amy
OMG. SO DELISH. Just made this for dinner tonight. Took your advice and added 3 green onions (chopped), 1 tablespoon of chile sauce, juice of 1 lime, and 1 tablespoon of red pepper flakes to the sauce. I didn’t have ground ginger, so I minced about a finger sized piece of fresh ginger. To the frozen veggie mix, I added some chopped water chestnuts and some chopped celery. Will definitely make again! Thank you!
★★★★★
Kim Baker
I am only giving 4 stars because I haven’t made it yet! lol. But a friend recommended , then all the reviews raved, so, it is probably a 5*. Thx, Chuck!
★★★★
Mona
Thank you for sharing your updated recipe. I look forward to making it soon.
Tom Chandler
Chuck – this is one of our favorite recipes – we make it weekly.
I was really excited to see a PB2 option – but have a question. Do you simply add 2 – 3 tablespoons of the PB2 powder or to mix the PB2 with water to come up with 2 – tablespoons of peanut butter.
Thanks … Tom
★★★★★
Giftbasketworldwide
Very inspiring post. Thanks for sharing.
★★★★★
Kathy
Fast, easy, and delicious!