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Jump to Recipe PrintThis 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!
What’s In This Vegan Peanut Noodles Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- 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
- 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
- Sesame Oil: I love toasted sesame oil in this sauce!
- Lime
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!
Easy Noodle Recipes You’ll Love
Cabbage & Udon Noodle Stir Fry Recipe
Creamy Garlic Pasta Shells Recipe
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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!
Nutrition
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A tasty combination
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A great twist on one of my favs NOODLES