These Rice Noodles with Peanut Sauce 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!
I’ve been loving this Rice Noodles with Peanut Sauce recipe for nights when I want a lighter dinner loaded with flavor! We are all 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:
- Bright
- 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
What’s In Rice Noodles with Peanut Sauce?
- 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.
An Easy Pantry Peanut Noodles Recipe
This peanut rice 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?
In a large pot, cook rice noodles to package instructions. Drain and set aside.
To the pot, add the tamari, peanut butter, sriracha sauce, and lime juice and stir into the vegetables.
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)
Get the Same Ingredients for These Rice 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!
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Rice Noodles with Peanut Sauce
Equipment
- Pot
- Strainer
- Wooden Spoon
Ingredients
- 1 14 ounce box rice noodles
- 1 tablespoons light sesame oil
- 1 sweet 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
- 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.
Save Money on Organic 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
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