This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThese Rice Noodles with Peanut Sauce are a simple dinner made with pantry ingredients and fresh vegetables. These vegan pantry staple noodles are easy to make ahead or meal prep.
Packed with veggies and tossed in a mouthwatering sauce, these noodles transform dinner into a real treat. These easy peanut noodles are ready in less than 30 minutes!
I’ve been loving this peanut rice noodles recipe for nights when I want a lighter dinner loaded with flavor! We are all about a good and fast easy weeknight meal on our homestead! Especially one that is built from pantry ingredients. These spicy peanut noodles are a delicious and flavorful dinner, and are great to serve with any protein, especially crispy air fryer tofu!
I’ve been having so much fun coming up with yummy recipes like these vegan pantry staple noodles. I stocked up on peanut butter (have been making a ton of these epic Peanut Butter Cookies) and decided to go a little savory for dinner. These noodles are creamy, spicy, totally delish, and are packed with amazing flavors!
This Vegan Peanut Noodles Recipe Is:
- Bright
- Creamy
- Packed with flavor!
- Made with good for you ingredients like: rice noodles, mixed veggies, and sriracha
- Naturally vegan & gluten free
- Easy to meal prep for a week’s worth of lunches
- Versatile – easy to swap out ingredients with what you have on hand
What’s In Rice Noodles with Peanut Sauce Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any Asian-inspired dish.
- Peanut Butter: for a creamy and nutty peanut sauce vibe.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
- Light Sesame Oil: The sesame oil gives the perfect sweet flavor to the sauce of this dish. Light sesame oil is traditional in a lot of Asian dishes, and will give your noodles the perfect flavor.
- Sriracha – for a little heat! We go through sriracha, its great on soups, curries, and noodle bowls like these gluten free peanut noodles.
- Veggies: Use any fresh or frozen veggies you have on hand. You can use frozen pepper strips (I always keep a few bags on hand) or any fresh veggies or herbs you have. Carrots last a long time in the fridge, so I always keep some in the crisper.
- Garnish: Top with lime, cilantro, or green onion, what ever you have on hand.
- Sesame Seeds – I love adding a handful of sesame seeds to finish off this noodle bowl recipe! These seeds add a nice crunch and light flavor to the noodles.
An Easy Pantry Peanut Noodles Recipe
This peanut rice noodle recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Plant-Based Pantry Staples that always keep stocked.
How Do You Make Easy Peanut Noodles?
In a large pot, cook rice noodles to package instructions. Drain and set aside.
To the pot, add the tamari, peanut butter, sriracha sauce, and lime juice and stir into the vegetables.
Pingback:Easy Cilantro Chimichurri Recipe
Pingback:Creamy Mushroom Tetrazzini Recipe
Pingback:Roasted Carrot Mac and Cheese Recipe
Pingback:Gluten Free Pasta Salad Recipe with Rice Noodles
Pingback:Veggie Stir Fry with Noodles Recipe (Vegetarian/Vegan)
Pingback:Cabbage Udon Noodle Stir Fry Recipe (Vegan) - The Herbeevore
Pingback:Vegan Tzatziki Pasta Salad (Gluten Free, Summer Side Dish)
Pingback:No-Cook Pantry Chickpea Salad (Vegan, GF, Power Outage Recipe)
Pingback:Cilantro Lime Chimichurri Sauce (Vegan, Whole30, Low Sodium)
Pingback:Pumpkin Mac and Cheese (Vegan, Gluten Free) - The Herbeevore
Pingback:Raw Honey Cilantro Lime Sauce Recipe (Vegetarian, Low Sodium)
Pingback:Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)
Pingback:The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)
Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.
Pingback:Scallion Scrambled Eggs (Keto, Paleo, Whole30, Vegetarian)