Vegan Peanut Noodles

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My whole family loves these tasty vegan peanut noodles. I make this simple recipe with a rich peanut sauce, fresh vegetables, and crispy tofu. It is a healthy and wholesome lunch or dinner that I can make any day of the week. The best part is that these vegan noodles are ready in just 35 minutes.

When I crave Asian cuisine but want a healthier option, I make these vegan peanut noodles with tofu. It is an easy and relaxed recipe that saves time and money, and it is much more affordable than takeout. With only 15 minutes of prep time, this convenient dish quickly becomes part of my regular meal rotation.

Plus, in my house we all love the flavor of peanut butter, and my kids enjoy tasting it in a savory dish and not only in desserts. Ha! Since we enjoy recipes like this, I also love making my vegan chow mein or my vegan summer rolls for another easy noodle or veggie-packed option.

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🥘 Ingredients

This delicious recipe for vegan satay noodles involves two steps: making the easy peanut sauce and throwing together the actual peanut noodle stir fry. Below are the sauce ingredients and stir fry ingredients:

Vegan Satay Sauce

Peanut Butter: I use peanut butter as the main base to give the sauce its rich and smooth body.

Sweeteners: I add a touch of coconut sugar.

Lime: I squeeze in fresh lime juice to brighten the sauce and lift the flavor.

Oils: I drizzle in sesame oil to add depth and enhance the other ingredients.

Salty Components: I reach for tamari to bring a savory element that keeps the recipe suitable for a gluten free option.

Creamy Liquids: I mix in canned coconut milk to thin the peanut butter and create a creamy consistency.

Aromatics: I like using minced ginger and garlic to give the sauce its classic fragrant base.

Spices: I sprinkle in chili flakes for a gentle heat.

Noodles and Stir Fry

Tofu: I choose extra firm tofu so it holds its shape and adds plenty of plant based protein.

Vegetables: I mix in red onion, broccoli, carrot, red bell pepper, green onions, and bok choy for a colorful vegetable blend.

Peanuts and Sesame Seeds: I finish the dish with peanuts and sesame seeds for added protein and a light crunch.

Soba Noodles: I use soba noodles since their thin buckwheat shape works so well in stir fries and creamy peanut sauces.

🔪 How To Make

Even if this is your first time, making vegan noodles with peanut sauce is much easier than you might think. Here are the steps on how I make it.

Prepare the Tofu, Cook Noodles: I remove the tofu from the packaging and press it between kitchen paper towels to remove excess liquid. I dice it into 1/2-inch cubes and set them aside. I prepare a large pot of water and bring it to a boil over medium-high heat. I cook the noodles as directed on the package instructions. Then I drain and set them aside.

Combine Sauce Ingredients: I prepare the creamy peanut sauce by heating all of the sauce ingredients in a small pot over a low heat. I stir to combine and cook until smooth, 1-2 minutes. I set it aside.

Saute Tofu: I heat 1½ tbsp oil in a large pan over medium heat and cook the diced tofu until lightly golden brown all over. I drain it on a kitchen paper towel.

Sauté Veggies: I heat the remaining oil in a large pan and sauté the onion, broccoli, carrot, bell pepper, 1/2 of the green onion, and all of the sliced bok choy. I cook until the raw veggies have just begun to soften.

Combine Noodles, Sauce, and Veggies: I add the prepared satay sauce and cooked noodles. I stir and cook until well combined.

Add Tofu and Serve: I add the tofu, remaining green onion, some toasted peanuts, and sesame seeds. I stir it together and then serve.

📖 Variations

I have the following great ideas for variations on this recipe, so I can customize it to perfectly fit my taste:

Spicy: I add 1 to 2 teaspoons of chili flakes or a spoon of chili garlic sauce when I want a stronger kick of heat. I mix it in at the end so I can adjust the spice level easily.

Veggie packed: I add 1 cup of mushrooms, snap peas, or baby corn when I want more vegetables in the dish. This small boost adds color and keeps the bowl fresh.

Peanut noodles with baked tofu: I bake 1 block of tofu at a high temperature until crisp and toss it into the noodles for a firmer texture. This method keeps the tofu sturdy while I mix the sauce.

🍽 Serving Suggestions

I enjoy these easy vegan peanut noodles topped with fresh cilantro or fresh basil. I have it cold as a Thai noodle salad, or I eat it warm for a comforting lunch or dinner. Here are a few of my favorite pairings:

Appetizers: I pair these vegan peanut sauce noodles alongside vegan egg rolls, spring rolls, edamame, or vegetarian wontons for the kids.

Curries: Vegan Thai peanut noodles go along great with curries, like this tofu Thai yellow curry or this vegan panang curry which is my husband favorite!

Family-Style: I serve other Asian foods and noodle dishes for a family-style dinner, sampling a little of everything! I like to serve this with vegan teriyaki noodles with vegetables or my Thai basil eggplant stir fry.

🧊 Storage Directions

Refrigeration: I allow the veggie peanut noodles to cool and then place leftovers in an airtight container and store them in the fridge for 3-4 days. I don’t recommend freezing this recipe as the tofu will not defrost well.

Reheating: To reheat, I either heat the vegan peanut Thai noodles in a microwave or place them in a large pan and heat over a low heat until hot. I may need to add a little water to the pan to prevent sticking and thin out the sauce as it will thicken a bit in the fridge.

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