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Vegan Peanut Noodles Recipe

Vegan Peanut Noodles are ready in about 15 minutes, vegan, gluten free, & a healthy 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.

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Working from home this year has meant 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!

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Grow Sprouts Indoors for A Nutritious Crunch All Year Long!

I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier!  All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!

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Easy Weeknight Pantry Peanut Noodles!

This creamy vegan 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!

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What’s In This Vegan Creamy Peanut Noodles Recipe?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

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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!

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How Do I Make This Easy Vegan Peanut Noodles Recipe?

  1. Cook pasta according to package instructions.  In the last 3 minutes of cooking, add the kale and bean sprouts to the pasta to blanche them. Drain pasta and vegetables,  saving 1/4 cup of the cooking water, and set aside.
  2. 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 bean sprouts, mangia!

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More Easy Weeknight 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!

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Get the Same Ingredients I Used For My Vegan Peanut Noodles Recipe:

As always if you make this creamy gluten free & 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! 

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Vegan Peanut Noodles

The Herbeevore
This creamy vegan peanut noodles recipe is ready in about 15 minutes, and makes a fresh and healthy light lunch or dinner!  Green onions and fresh bean sprouts give this dish crunch, and the creamy peanut sauce makes these noodles totally lush.
5 from 3 votes
Cook Time 15 mins
Total Time 15 mins
Course Dinner, Lunch, Pasta
Cuisine American, Asian
Servings 2 servings
Calories 283 kcal

Ingredients
  

For the Noodles

  • 8 ounces rice noodles or long GF pasta
  • 1/4 cup pasta cooking water
  • 1 cup chopped kale
  • 1 cup bean sprouts
  • 1/4 cup red onion thinly 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 and bean sprouts 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 bean sprouts, mangia!

Notes

Save Money on Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 283kcalCarbohydrates: 130gProtein: 33gFat: 53gSaturated Fat: 10gSodium: 557mgPotassium: 1081mgFiber: 12gSugar: 15gVitamin A: 3379IUVitamin C: 59mgCalcium: 167mgIron: 5mg
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Did You Make This Recipe?Please leave a rating and comment below!
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Posted in American, Asian, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Lunches, Pantry Recipes, Pastas, Sauces, Side Dishes, Spring Recipes, Thai, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

4 Comments

  1. Pingback:Weekly Vegan Meal Plan, Week 2 Easy Veganuary Recipes

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