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Easy Vegan Peanut Butter Noodles

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If you’re short on time but craving a comforting bowl of noodles, these easy vegan peanut butter noodles are the answer. In just 20 minutes, you can whip up a satisfying meal that’s bursting with flavor and crunch from fresh veggies. It’s the perfect solution for busy weeknights when you want something tasty without spending hours in the kitchen.

Easy vegan peanut butter noodles

This dish is my take on a classic Southeast Asian peanut sauce noodle dish. Traditionally, these types of noodles are often made with egg noodles and sometimes include meat or seafood. To make it vegan, I’ve swapped in plant-based noodles and focused on a rich, creamy peanut sauce that doesn’t sacrifice any flavor. The result is a dish that’s just as satisfying as the original, but completely plant-based!

Why you’ll love this recipe

What I love about these noodles is how they’re both indulgent and nutritious. The peanut sauce is creamy and rich, but it’s balanced by the fresh crunch of cucumber and bell pepper. Plus, peanut butter is a great source of plant-based protein and healthy fats. And, they’re just as delicious cold as they are hot.

The combination of flavors in this dish is what keeps me coming back to this peanut noodles recipe again and again. The nuttiness of the peanut butter, the tang from the rice vinegar, a hint of sweetness from the maple syrup, plus heat from the sriracha all work together to create a sauce that’s totally addictive. The fresh cilantro and crunchy peanuts on top add that final pop of flavor and texture.

What makes this recipe a staple in my kitchen is how simple and flexible it is. You can easily adjust the spice level, swap in different vegetables, or even change up the nut butter if you’re feeling adventurous. It’s a great base recipe that you can customize based on what you have on hand or what you’re in the mood for. Whether you’re a longtime vegan or just trying to incorporate more plant-based proteins into your diet, these noodles are sure to become a favorite.

Tip: If you’re a fan of peanut sauce like I am, you’ll definitely enjoy my Vegan Peanut Sauce for spring rolls! I also use this on salads.

Recipe highlights

Easy vegan peanut butter noodles
  • These vegan Thai peanut noodles are naturally vegan and can easily be made gluten-free by using rice noodles and tamari instead of soy sauce.
  • The peanut butter provides a good source of plant-based protein and healthy fats, making this a satisfying and nutritious meal all on it’s own.
  • The creamy sauce strikes a perfect balance of flavors, creamy, tangy, sweet, and spicy (without any one element overpowering the others).
  • It’s incredibly versatile! you can easily swap in different vegetables, adjust the spice level, or even try different nut butters to suit your taste preferences.
  • The dish comes together in just 20 minutes, making it perfect for busy weeknights when you need a quick but delicious meal.
  • It’s great for meal prep also. The flavors actually improve over time and it can be eaten hot or cold, making it an excellent option for make-ahead lunches or dinners.
  • The delicious recipe is easy on the wallet, using simple ingredients that are easy to find and often already in your pantry.

Ingredients needed

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Noodles – I usually use thin udon noodles, but ramen noodles or spaghetti work great too.
  • Peanut butter – The base of our sauce. I prefer unsalted peanut butter so I can control the saltiness of the dish.
  • Rice vinegar – This adds a nice tang to the sauce.
  • Maple syrup – For a touch of sweetness. You could use agave if that’s what you have on hand.
  • Soy sauce – Adds depth and saltiness. Use tamari for a gluten-free option.
  • Garlic – Fresh garlic will give you the best flavor, but pre-minced will work as well.
  • Sriracha – For a bit of heat. Adjust to your liking or swap for sambal oelek or just add a sprinkle of red pepper flakes.
  • Cucumber and bell peppers – These add freshness and crunch to the creamy peanut butter noodles. Feel free to use other raw veggies like red or green cabbage and edamame beans.
  • Peanuts and cilantro – For topping your creamy peanut noodles. They are the perfect finishing touch! You could also add green onions to the top of your noodles if you like.
  • Sesame oil – Optional, but adds a nice nutty flavor.

How to Make Easy Vegan Peanut Butter Noodles

Easy vegan peanut butter noodles (how to make)

Prep the veggies. Slice your cucumber and bell pepper nice and thin. Chop some peanuts and cilantro for topping.

Cook the noodles. Follow the package instructions for the noodles. Don’t overcook them (you want them to have a bit of bite).

Make the sauce. While the noodles cook, whisk together the peanut butter, vinegar, maple syrup, soy sauce, garlic, and sriracha. Add warm water until it’s nice and smooth.

Toss it all together. Add the hot noodles to the sauce and give it a good mix. Then toss in your fresh crunchy veggies.

Serve it up. Top with chopped peanuts, cilantro, and a drizzle of sesame oil if you like.

Storage and serving

These noodles are great hot or cold. If you have leftovers, they’ll keep in the fridge in an airtight container for about 3 days. The sauce might thicken up a bit, so you might want to add a splash of water when you reheat it.

I like to serve these easy vegan peanut noodles as a main dish, but they also work great as a side. If you want to bulk it up a bit, try adding some crispy tofu or tempeh. A side of steamed edamame goes really well with this too.

Recipe FAQs and Tips

Easy vegan peanut butter noodles
  • Don’t be afraid to adjust the Thai peanut sauce to your taste. Like spicy food? Add more sriracha. Want it tangier? Up the vinegar a bit or add a splash of lime juice.
  • If your peanut butter is unsalted, you might need to add a pinch of salt to the sauce.
  • Try to time it so your noodles are still hot when you add them to the sauce – it helps the sauce coat the noodles better.

Can I make this ahead of time?

Sure! The flavors actually develop nicely over time. Just keep the toppings separate until you’re ready to eat.

What other vegetables work well in this dish?

You have so many veggie options for this dish. Shredded carrots, sliced snap peas, or steamed broccoli are all great additions.

Can I use a different nut butter?

Absolutely. Almond butter or cashew butter would be delicious, though they’ll change the flavor profile a bit.

I can’t wait for you to try this recipe for easy peanut butter noodles. They’re a delicious twist on traditional Asian peanut noodles that’s both satisfying and simple to make. This recipe shows you how a few quality ingredients can come together to create something really special. It’s sure to be a new favorite at your table.

Other Asian-inspired vegan recipes

Easy Vegan Peanut Butter Noodles

Easy vegan peanut butter noodles
These easy vegan peanut butter noodles are full of flavor with a satisfying crunch from fresh veggies.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 4

Ingredients

  • 8 oz. noodles udon, ramen or spaghetti
  • cup unsalted peanut butter
  • 1 ½ Tbsp. rice vinegar
  • 1 Tbsp. maple syrup
  • 2 tsp soy sauce
  • 1 clove garlic minced or grated
  • 1 tsp sriracha
  • 2-3 Tbsp. warm water
  • ½ English cucumber thinly sliced
  • 1 red bell pepper thinly sliced
  • Chopped peanuts to serve
  • Chopped cilantro to serve
  • Sesame oil optional

Instructions

  • Wash, dry, and thinly slice the cucumber and bell pepper. Chop peanuts and cilantro. Finely mince garlic.
  • Cook the noodles according to package directions. Once cooked, drain immediately.
  • In a large bowl, combine the peanut butter, rice vinegar, maple syrup, soy sauce, garlic, and sriracha. Whisk till smooth.
  • Add 2 Tbsp. warm water and whisk until smooth. Add more water until consistency is thick, creamy, and slightly runny.
  • Add in the hot noodles and toss to completely coat.
  • Add in the vegetables and toss to combine. Serve immediately with chopped peanuts, cilantro, and a drizzle of sesame oil if desired.

Notes

You can also use rice noodles or a thin pad Thai style noodles and tamari for a gluten free version.
Calories: 366kcal | Carbohydrates: 53g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 204mg | Fiber: 4g | Sugar: 8g | Calcium: 37mg | Iron: 1mg

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