This vegan peanut noodles recipe is ready in about 15 minutes, plant-based, & an easy light lunch or dinner! Green onions and fresh bean sprouts give this dish crunch, and the creamy peanut sauce makes these noodles super decadent.
These simple noodles are perfect for a quick meal, using pantry staples you already have on hand. Toss in your favorite fresh or frozen vegetables for a quick and satisfying recipe.
Working from home means that I can have some fun cooking quick lunches for myself (and the hubby!) during the middle of the day. I am a huge meal prep fan, and always cook our lunches ahead of time, but sometimes I have a craving for easy peanut noodles that I can make on my lunch break.
I made this amazing vegan peanut noodles recipe with a few fresh vegetables and green onions. And the homemade peanut sauce is ready in less than 5 minutes, making this one lunch break-friendly meal.
This Vegan Peanut Noodles Recipe Is
- Creamy
- Decadent
- Earthy
- Bright
- Fresh
- Crunchy
- Plant-Based, gluten free, and SO good!
Easy Weeknight Pantry Peanut Noodles!
This easy pantry peanut noodles recipe is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those nights (or day time lunches!) when you want a healthy homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Vegan Peanut Noodles Recipe?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!
- Rice Noodles: I love these thick rice noodles, which are perfect for this dish! You can also use any long shaped pasta of your choice for these peanut noodles, or vermicelli.
- Kale, Spinach, or other Greens
- Red Onion
- Peanuts: I stocked up on this 3-pack of peanuts on Amazon, and threw a handful of crushed peanuts on top of this dish for extra flavor!
- Peanut Butter: you can use either creamy or chunky peanut butter. I like chunky because I’m convinced there are more nuts in it 🙂
- Tamari: for that extra bit of savory flavor – tamari is just a gluten free type of “soy sauce” and tastes really delicious. If you haven’t tried tamari yet, its a great addition to savory sauces and Asian recipes!
- Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
- Sriracha: for a little spice and flavor! You can skip the sriracha if you don’t like food too spicy… or load it on even you can take the heat.
- Sesame Oil: I love this toasted sesame oil, I always keep a few bottles on hand for dressings and stir fries.
- Lime
One of the BEST Pantry Staple Dinner Recipes
This pantry vegan peanut noodles recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Easy Vegan Peanut Noodles Recipe?
- 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 crushed peanuts and extra sriracha, enjoy!
More Easy Noodle Recipes You’ll Love!
One-Pot Pho Recipe (Vegan, Vegetarian, GF)
Cold Peanut Noodle Salad (Vegan, GF, 15 Minute Recipe!)
Cabbage & Udon Noodle Stir Fry Recipe (Vegan)
Creamy Garlic Pasta Shells Recipe (Vegan, Gluten Free)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!
Get the Same Ingredients I Used For My Vegan Peanut Noodles Recipe
As always if you make this creamy vegan peanut noodles recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Vegan Peanut Noodles
Ingredients
For the Noodles
- 8 ounces rice noodles or long GF pasta
- 1/4 cup pasta cooking water
- 1 cup chopped kale
- 1/4 cup red onion thinly sliced
- 2 green onions sliced
- 1/2 cup peanuts chopped
For the Vegan Peanut Sauce
- 1/2 cup peanut butter
- 1 tablespoon tamari substitute soy sauce if you aren't gluten free
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon sriracha
- 1/2 teaspoon sesame oil
- 1 lime juiced
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!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce. Save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
A tasty combination
Pingback:Weekly Vegan Meal Plan, Week 2 Easy Veganuary Recipes
Pingback:Vegan Coconut Curry Noodles Recipe - The Herbeevore
Pingback:15-Minute Vegan Garlic Sesame Noodles Recipe - The Herbeevore
A great twist on one of my favs NOODLES