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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Peanut Noodles

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The whole family will love these tasty vegan peanut noodles! This simple recipe is made with a delicious peanut sauce, fresh vegetables, and crispy tofu. It is a healthy, wholesome lunch or dinner to make any day of the week. The best part? These vegan satay noodles are ready in just 35 minutes!

Vegan peanut noodles tossed with veggies and tofu in a bowl with a fork.

When you crave Asian cuisine but want a healthier option, give these vegan peanut noodles with tofu a try! It is a stress-free, hassle-free recipe that saves you time and money as it is much more affordable than takeout. With just 15 minutes of prep time, this convenient recipe will quickly become part of your regular meal rotation.

These vegan peanut satay noodles are a go-to for my family on busy weeknights. You get the perfect balance of plant-based protein, healthy fats, and dietary fiber for a nourishing meal you can feel good about eating! As a bonus, the creamy peanut dressing can be used for other noodle recipes or as a dip, too! 

👩🏽‍🍳 Why You’ll Love Vegan Satay Noodles

  • Easy & Convenient: With just a few simple steps you’ll have the most delicious tofu peanut noodles! This recipe only takes 15 minutes to prep and 20 minutes to cook.
  • Super Versatile: These vegan peanut butter noodles can be enjoyed in your favorite ways, with different vegetables and proteins for a customized meal! You can also use your favorite noodles if you prefer something else like brown rice noodles or whole wheat spaghetti.
  • Perfect Texture: Between the crispy tofu, crunchy peanuts, and perfectly sauteed vegetables, the balance of texture in this peanut noodles recipe is unmatched!

Latest Recipe Video!

🥘 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 you’ll find the sauce ingredients and stir fry ingredients! See the recipe card at the bottom of the post for nutritional information.

Ingredients for vegan peanut noodles recipe on a white background.

For The Vegan Satay Sauce

  • Peanut Butter: Use creamy or crunchy peanut butter as the base for this sauce. Ideally look for a natural peanut butter option that contains just peanuts.
  • Coconut Sugar: Add a little sweetness to this vegan peanut sauce for noodles, which will balance out the savory and sharper flavors.
  • Lime Juice: Fresh lime juice adds a kick of citrus to brighten up the sauce and add more dynamics to the flavor.
  • Sesame Oil: You can use regular or toasted sesame oil to enhance the other flavors and give that perfect Asian flair.
  • Tamari: Using tamari keeps this recipe gluten-free as an added bonus!
  • Coconut Milk: Canned coconut milk helps to thin out the peanut butter, while also giving the most rich and creamy consistency.
  • Ginger & Garlic: Minced ginger and minced garlic are the ultimate combination for this peanut butter sauce.
  • Chili Flakes: Get the perfect balance of spice in this peanut tofu noodle bowl with a generous sprinkle of red pepper flakes.

For The Noodles & Stir Fry

  • Olive Oil: To saute the tofu and vegetables, use a high quality extra virgin olive oil!
  • Tofu: Peanut noodles with tofu is the best combo! Extra-firm tofu adds plant-based protein to this dish, and won’t crumble when sauteing with the vegetables.
  • Vegetables: Red onion, broccoli, carrot, red bell pepper, green onions, bok choy are the best combination of vegetables for this vegan peanut noodles recipe.
  • Peanuts & Sesame Seeds: A sprinkle of sesame seeds and peanuts add extra protein, amazing flavor, and the perfect crunch for this peanut butter noodles recipe.
  • Soba Noodles: Soba noodles are long and thin, typically being made with buckwheat. They are great for soups and stir fries, like these creamy peanut butter noodles!

🍲 Ingredient Substitutions

  • Nut Butter: While peanut butter is the most traditional flavor to use for this type of sauce, you can experiment with other nut butters like almond butter!
  • Sweetener: Use maple syrup or raw honey in place of the coconut sugar.
  • Vinegar: Instead of lime juice, you can also use rice vinegar or apple cider vinegar for a touch of acidity.
  • Soy Sauce: Use coconut aminos as an alternative to tamari. You can also use regular soy sauce if you are not gluten-free.
  • Oil: You can use avocado oil or coconut oil for these crispy tofu noodles.
  • Noodles: Use any kind of noodles like udon noodles, gluten-free rice noodles, zucchini noodles, brown rice ramen noodles, or regular spaghetti noodles if you prefer.

🔪 How To Make Vegan Peanut Noodles

Even if this is your first time, making vegan noodles with peanut sauce is much easier than you might think! Happy cooking!

Prepare The Tofu, Cook Noodles: Remove the tofu from the packaging and press between kitchen paper towels to remove excess liquid. Dice into ½ inch cubes and set aside. Prepare a large pot of water and bring to a boil over medium-high heat. Cook the noodles as directed on the package instructions. Then drain and set aside.

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

Vegan satay sauce cooking in a pot on the stove.

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

Tofu sauteeing in a pot on the stove.

Saute Veggies: Heat remaining oil in a large pan and sauté the onion, broccoli, carrot, bell pepper, half of the green onion and all of the sliced bok choy. Cook until the raw veggies have just begun to soften.

Veggies sauteeing in a pan on the stove.

Combine Noodles, Sauce, & Veggies: Add the prepared satay sauce and cooked noodles. Stir and cook until well combined.

Vegan satay noodles cooking in a pan on the stove.

Add Tofu & Serve: Add the tofu, remaining green onion, some toasted peanuts and sesame seeds. Stir together and then serve.

Vegan satay noodles cooking in a pan on the stove.

💭 Expert Tips

  • Choose The Right Tofu: Use extra firm tofu to prevent the tofu from falling apart when stirring. Also, be sure to press it before for crispy tofu.
  • Make Ahead: Satay sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to 5 days. 
  • Adjust Spice: Adjust the spiciness of this dish by adding more chili flakes if desired. You can also add in some of your favorite hot sauce for spicy peanut noodles.
  • Rinse Noodles: If you are using rice noodles or other starchy noodles, rinse them with cold water to stop them from cooking further and to wash away the excess starch.

📖 Variations 

  • Try Different Protein: Instead of tofu you can make this dish with chicken, duck, or tempeh, or edamame.
  • Try Different Veggies: Try out other fresh veggies like orange bell peppers, snap peas, red cabbage, green cabbage, green beans, or frozen edamame. Any of your favorite vegetables will do!
  • Dipping Sauce: Instead of using the sauce to make creamy peanut noodles, you can also store it in a jar and use it as a dipping sauce throughout the week. It is delicious as a dip for egg rolls or spring rolls. If you have been curious about how to use vegan peanut satay sauce with other vegan recipes, this is a great way!

🍽 Serving Suggestions

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

🙌 Dietary Adaptations

Soba noodles are naturally gluten free, and this recipe is already vegan! Here are two other dietary modifications you can make:

Peanut-Free Option: Use almond butter in place of the peanut butter if you have a peanut allergy or simply wish to avoid peanuts. You will also need to omit the toasted peanuts, but feel free to replace them with toasted almonds.

Nut-Free Option: For a completely nut-free version of this vegan satay noodles recipe, use sunflower seed butter and add in some toasted sunflower seeds or extra sesame seeds for the added crunch.

🫙 Storage Directions

Here is how to store and keep these vegan rainbow peanut noodles:

  • Refrigerating: Allow the veggie peanut noodles to cool and then place leftovers in an airtight container and store in the fridge for 3-4 days. I don’t recommend freezing this recipe as the tofu will not defrost well.
  • Reheating: To reheat, either heat the vegan peanut Thai noodles in a microwave or place in a large pan and heat over a low heat until hot. You 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. You can also skip this altogether and enjoy them as vegan cold peanut noodles.

❓Recipe FAQs

WHAT VEGETABLES WORK WELL IN PEANUT NOODLES?

Any traditional Asian stir fry vegetables will work great in this recipe! I like to use red onion, broccoli, carrots, red bell pepper, green onions, and bok choy, along with garlic and ginger. However, you can switch things up and use whatever you have on hand. This is a great way to use up leftover vegetables before they go bad!

SHOULD PEANUT NOODLES BE SERVED HOT OR COLD?

These peanut tofu noodles can be served hot or cold, depending on your preference! If you want to serve them cold, let them cool down to room temperature and then place in the refrigerator to chill. Enjoy in a large bowl with fresh toppings like shaved cabbage and cilantro.

ARE VEGAN PEANUT NOODLES HEALTHY?

It depends! Some vegan satay noodles recipes use a lot of refined sugars and processed ingredients. The ingredients matter and can make a big difference on whether the dish is healthy or not. Choose pure peanut butter with only 1 ingredient (peanuts), unrefined sugar, and organic tofu for the healthiest option! This specific recipe uses tons of whole foods with fresh veggies and nuts, along with coconut sugar for a more wholesome approach to sweetness.

Vegan peanut noodles tossed with veggies and tofu in a bowl.

🍛 More Healthy Asian Recipes!

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📋 Recipe Card

🎥 Watch How to Make It

https://youtu.be/sd4GV9dk-Io
Vegan peanut noodles tossed with veggies and tofu in a bowl with a fork.
Print Recipe
5 from 27 votes

Vegan Peanut Noodles

The whole family will love these tasty vegan peanut noodles! This simple recipe is made with a delicious peanut sauce, fresh vegetables, and crispy tofu. It is a healthy, wholesome lunch or dinner to make any day of the week. The best part? These vegan satay noodles are ready in just 35 minutes!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Thai, Vegan, vegetarian
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 474kcal
Author: Anjali Shah

Ingredients

For The Peanut Satay Sauce

Noodles Ingredients

Instructions

  • Remove the tofu from the packaging and press between kitchen paper towel to remove excess liquid. Dice into ½ inch cubes and set aside.
  • Cook the noodles as directed on the packet, drain and set aside.
  • Prepare the sauce by heating all of the sauce ingredients in a small pot over a low heat.
  • Stir to combine and cook until smooth, 1-2 minutes. Set aside.
  • Heat 1½ tbsp oil in a large pan and cook the diced tofu until lightly golden all over. Drain on kitchen paper towel.
  • Heat remaining oil in a large pan and sauté the onion, broccoli, carrot, bell pepper, half of the green onion and all of the sliced bok choy.
  • Cook until the vegetables have just begun to soften.
  • Add the prepared satay sauce and cooked noodles. Stir and cook until well combined.
  • Add the tofu, remaining green onion, some toasted peanuts and sesame seeds.
  • Stir together and then serve.

Notes

  • Use extra firm tofu to prevent the tofu from falling apart when stirring.
  • Use either smooth or crunchy peanut butter.
  • Tamari can be substituted with soy sauce or coconut aminos.
  • To make this recipe gluten free use gluten free noodles.
  • Satay sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to 5 days.
  • Add any extra vegetables you like such as mushrooms, zucchini or even celery.
  • Store leftovers, cover in the fridge for up to 4 days.
  • To reheat either heat in a microwave or place in a large pan and heat over a low heat until hot.
  • Adjust the spiciness of this dish by adding more chili flakes if desired.

Nutrition

Calories: 474kcal | Carbohydrates: 45g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 841mg | Potassium: 984mg | Fiber: 6g | Sugar: 9g

55 responses to “Vegan Peanut Noodles”

  1. What a simple yet healthy and flavorful noodle dish. We’re fans of peanuts and I also like the meat alternatives you provided. Looking forward to making this recipe this week. Cheers.5 stars

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