This creamy vegan peanut noodles recipe is ready in about 15 minutes, and makes a fresh and light lunch or dinner! Green onions and kale or spinach give this dish crunch, and the creamy peanut sauce makes these noodles totally lush.
1tablespoontamarisubstitute soy sauce if you aren't gluten free
1tablespoonrice vinegar
1teaspoonmaple syrup
1/2teaspoonsriracha
1/2teaspoonsesame oil
1limejuiced
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Instructions
Cook pasta according to package instructions. In the last 3 minutes of cooking, add the kale (or greens) to the pasta to blanche them. Drain pasta and vegetables, saving 1/4 cup of the cooking water, and set aside.
In a mason jar, add all sauce ingredients together with the 1/4 cup of pasta cooking water, seal with an airtight lid, and shake well to combine (or add to a bowl, and stir well). Pour sauce over noodles and toss well.
Top with sliced green onions, crushed peanuts, and extra sriracha, mangia!