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Gluten Free Peanut Noodles Recipe (Vegan, Vegetarian)

These gluten free peanut noodles 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.  On the table in 30 minutes!

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I’ve been loving this gluten free peanut noodles recipe for nights when I want a lighter dinner loaded with flavor!  We are alllll about a good and fast easy weeknight meal on our homestead!  Especially one that is built from pantry staple ingredients that I always keep on hand.  These spicy peanut noodles are a delicious and flavorful dinner, and are great to serve with any protein, especially our sweet crispy chili tofu! Since I’ve had a lot more time at home now, 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 3 Ingredient 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 & Gluten Free Peanut Noodles Recipe Is:

  • Spicy
  • 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

 

vegan gluten free peanut noodles recipe plamt based spicy rice noodles in a peanut sauce with sesame seeds green onion bell pepper carrots and cilantro

What’s In Gluten Free Peanut Noodles?

  • 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. Like my peanuts, I only use unsalted peanut butter to keep it healthy and control the amount of sodium in this dish.
  • 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. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
  • 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 this sriracha like crazy, its great on soups, curries, and noodle bowls like these gluten free peanut noodles.
  • Veggies: OK, so this is the versatile ‘not really pantry staple’ part of the dish, which you can totally skip if you don’t have these veggies 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 these sesame seeds to finish off this noodle bowl recipe! These seeds add a nice crunch and light flavor to the noodles.

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An Easy Pantry Staple Noodles Recipe

This gluten free peanut 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 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 stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do You Make Gluten Free Peanut Noodles?

Step One: Cook the Noodles
In a large pot, cook rice noodles to package instructions.  Drain and set aside.
Step Two: Saute the Veg
In the same pot, heat the sesame oil over low heat.  Add the onion, bell pepper, celery, carrot and saute for 10 minutes until vegetables have become slightly soft.
Step Three: Make The Sauce
To the pot, add the tamari, peanut butter, sriracha sauce, and lime juice and stir into the vegetables.
Step Four: Mange
Add the cooked rice noodles into the vegetables and stir well to combine.  Top with a garnish of extra cilantro, green onion, and sesame seeds.  Enjoy!

 Frozen Veggie Recipes For the Win!

I used a few frozen veggies for this recipe instead of  fresh produce. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.  Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

A Few Recipe Notes:

  • These noodles come together quickly, so prep all the ingredients before you turn on the stove!  By prepping ahead of time, its a snap to toss everything together and serve.  It’ll save you time in the long run, save you sanity, and allow you to enjoy that glass of wine while you cook.  You deserve it!
  • This recipe is vegan + gluten free, but if you are swapping ingredients make sure they fit into your dietary standards if you observe a special diet.  If you need to avoid gluten, always check the labels to ensure your ingredients are certified gluten free.

What Should I Serve with Peanut Noodles?

Sweet Crispy Chili Tofu (Vegan, Gluten Free, High Protein)

Avocado & Grapefruit Salad  (Raw Vegan, Paleo, Whole30, Gluten Free)

Perfect Crispy Baked Tofu (Vegan, Gluten Free, Sheet Pan Meal)

Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)

Rainbow Quinoa Salad (Vegan, Gluten Free)

vegetarian gluten free peanut noodles spicy meatless thai noodles with vegan peanut sauce recipe pantry noodles recipe gluten free dairy free asian noodles stir fry with frozen vegetables and rice sticks noodles

Get the Same Ingredients for These Vegetarian Gluten Free Peanut Noodles:

As always, if you make this vegan and gluten free peanut sauce 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 fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

pantry staple recipes spicy vegan peanut sesame noodles

Gluten Free Peanut Noodles

The Herbeevore
These gluten free peanut noodles 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.  On the table in 30 minutes!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Asian, Thai
Servings 6
Calories 330 kcal

Equipment

  • Pot
  • Strainer
  • Wooden Spoon

Ingredients
  

  • 1 14 ounce box rice noodles
  • 1 tablespoons light sesame oil
  • 1 onion sliced
  • 1 bell pepper cut into strips
  • 2 stalks celery sliced on the diagonal
  • 1 large carrot cut into strips
  • 2 teaspoons tamari
  • 4 tablespoons peanut butter
  • 1 teaspoon Sriracha sauce
  • 1 lime juiced
  • 2 green onions sliced
  • 1/4 cup chopped cilantro
  • Sesame seeds for garnish

Instructions
 

  • In a large pot, cook rice noodles to package instructions.  Drain and set aside.
  • In the same pot, heat the sesame oil over low heat.  Add the onion, bell pepper, celery, carrot and saute for 10 minutes until vegetables have become slightly soft.  To the pot, add the soy sauce, peanut butter, sriracha sauce, and lime juice and stir into the vegetables.
  • Add the cooked rice noodles into the vegetables and stir well to combine.
  • Top with a garnish of extra cilantro, green onion, and sesame seeds.  Enjoy!

Notes

  • These noodles come together quickly, so prep all the ingredients before you turn on the stove!  By prepping ahead of time, its a snap to toss everything together and serve.  It'll save you time in the long run, save you sanity, and allow you to enjoy that glass of wine while you cook.  You deserve it!
  • This recipe is vegan + gluten free, but if you are swapping ingredients make sure they fit into your dietary standards if you observe a special diet.  If you need to avoid gluten, always check the labels to ensure your ingredients are certified gluten free.

Nutrition

Calories: 330kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 78mgPotassium: 211mgFiber: 2gSugar: 4gVitamin A: 2418IUVitamin C: 32mgCalcium: 22mgIron: 1mg
Keyword gluten free spicy peanut noodles, no gluten peanut noodles, peanut pasta vegetarian, peanut sauce noodles gluten free, Vegan Gluten Free Peanut Noodles Recipe, vegan rice noodles with peanut sauce, vegetable peanut noodles gluten free
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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!

Posted in Asian, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Lunches, Make Ahead, Meal Prep, Pantry Recipes, Pastas, Thai, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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