Vegan Peanut Noodles
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
I first made these vegan peanut noodles on a hectic weeknight when my friend stopped by unexpectedly. I wanted something quick, healthy, and satisfying for both of us, and this recipe delivered. The moment I plated the noodles, she reached over and grabbed a fork before I even finished serving. With garlic, ginger, and roasted peanuts together, I knew these noodles would be requested again and again.
I use red onion, broccoli, carrots, bell peppers, green onions, and bok choy for a vibrant mix of color and texture. The peanut sauce is rich but not heavy, and it only takes a few minutes to whisk together. I also enjoy how easy it is to customize with my favorite noodles, like brown rice or whole wheat spaghetti, or to switch it up with different vegetables depending on what is in the fridge. The prep is only 15 minutes, and cooking takes about 20, which makes this dish simple enough for any busy night.
These noodles are always a hit with anyone who tries them. At a recent potluck, a friend’s daughter asked for a second helping, and my neighbor asked for the recipe on the spot. The balance of textures and flavors makes this meal comforting and impressive, and it is perfect for anyone who wants a quick and satisfying plant based dinner.
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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.
💭 Expert Tips
My #1 Secret Tip for making these vegan peanut noodles is to start with extra firm tofu and press it well before cooking. When the tofu is firm and dry, it turns crisp in the skillet and holds up great when I stir it with the vegetables.
Other Tips To Keep In Mind:
- Make Ahead: The satay sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to 5 days.
- Adjust Spice: I adjust the spiciness of this dish by adding more chili flakes if desired. I can also add in some of my favorite hot sauce for spicy peanut noodles.
- Rinse Noodles: If I am using rice noodles or other starchy noodles, I rinse them with cold water to stop them from cooking further and to wash away the excess starch.
- Do not overcrowd the pan: I give the tofu and vegetables enough space in the pan so they can sauté instead of steam. This helps each piece stay crisp.
- Heat the pan well: I always make sure my skillet or wok is very hot before I add anything.
📖 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.
❓Recipe FAQs
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.
Why is my tofu crumbling or not getting crispy?
You need to make sure you are using extra firm tofu and that you press it thoroughly before dicing. Pressing the tofu is essential because it removes the excess liquid, which keeps it from falling apart and helps it get that perfect golden brown crisp when I sauté it.
What to do if my peanut sauce is too thick?
I add a little water until it reaches my desired creamy consistency. If I am reheating leftovers from the fridge, the sauce will thicken, so I make sure to add a little water or oil when I warm it up in the pan.
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🎥 Watch How to Make It
Vegan Peanut Noodles
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 satay noodles are ready in just 35 minutes.
Servings: 6 servings
Calories: 474kcal
Ingredients
For The Peanut Satay Sauce
- ½ cup peanut butter smooth or crunchy
- 1 tbsp coconut sugar
- 1½ tbsp lime juice
- ½ tsp sesame oil
- 2 tbsps tamari
- ½ cup canned coconut milk
- 1 tsp minced ginger
- 2 cloves garlic minced
- ½-1 tsp chili flakes
Noodles Ingredients
- 3 tbsp olive oil
- 8 oz extra firm tofu
- ½ red onion sliced thin
- ½ broccoli cut into small florets
- 1 carrot finely sliced
- ½ red bell pepper finely sliced
- 2 green onions thinly sliced
- 1 bok choy roughly chopped
- ¼ cup peanuts toasted
- 1 tbsp sesame seeds toasted
- 7 oz soba noodles
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
- My #1 Secret Tip for making these vegan peanut noodles is to start with extra firm tofu and press it well before cooking. When the tofu is firm and dry, it turns crisp in the skillet and holds up great when I stir it with the vegetables.
- Make Ahead: The satay sauce can be prepared ahead of time and stored in an airtight container in the fridge for up to 5 days.
- Adjust Spice: I adjust the spiciness of this dish by adding more chili flakes if desired. I can also add in some of my favorite hot sauce for spicy peanut noodles.
- Rinse Noodles: If I am using rice noodles or other starchy noodles, I rinse them with cold water to stop them from cooking further and to wash away the excess starch.
- Do not overcrowd the pan: I give the tofu and vegetables enough space in the pan so they can sauté instead of steam. This helps each piece stay crisp.
-
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
I love how simple and flavorful this dinner looks, seriously something I’d love, thanks for the recipe!
Thank you so much Cate!
Creamy peanut butter worked beautifully! It was easy to whisk up and tasted great in this recipe!
Yay! So happy to hear that Ashley!
Congratulations on your beautiful expanding family. Quick question, can rice noodles be used in this recipe ?
Hi Julie! Thank you so much! So yes, you can use rice noodles in this recipe but it wouldn’t be as healthy because rice noodles are essentially a refined carb (the whole wheat spaghetti is a complex carb). But rice noodles would taste just as good in this recipe. Hope that helps, let me know if you have any other questions!
I found this by doing a google search of the peanut sauce I bought from Trader Joe’s! Thank you… I made it! I don’t like how DRY and thick it comes out so I added some water to it at the end. I have a question for you! HOW much of the satay peanut sauce do you use??? You did not say an amount to use! The =)
I’d say use the same amount as the peanut butter – about 1/3 cup, but you can adjust it to be more or less depending on your taste preferences!
Hi Anjali!
I just stumbled across your website through my sister and I absolutely love it! I’ve never been much of a cook and since I’m still in college, I’m trying to pick up a few things before I start working and in general to be healthier. I tried this recipe today with a red curry sauce and I absolutely loved it!
Thanks and can’t wait to try some more of your recipes! 🙂
-Anu
Hi Anu! Aw yay I’m so glad you found my blog! It’s great to meet you 🙂 And I’m so glad you liked this recipe!! Keep me posted on how the rest of my recipes turn out for you and don’t hesitate to reach out if you have any questions!
I made these last week and they were DELICIOUS. Even my Mom (who doesn’t trust sauces from Asian restaurants) loved this because she knew I made the sauce at home. And you’re right, the noodles tasted waaaay better the next day. I think next time I might make the sauce a day earlier and let it sit in the fridge so all the flavors can come together. I bought a box of fresh mixed stirfry veggies from Trader Joes and they added such color and variety to this dish! I also used rice noodles instead of the whole wheat spaghetti, but next time I’m trying the pasta 🙂 Thanks for this awesome recipe!
Yaaay!! I’m soooo happy to hear that Aparna! And I love the addition of the mixed stirfry veggies from TJ’s and trying out the rice noodles. I think I’ll try rice noodles next time 🙂 You’ll have to let me know how you like it with the whole wheat pasta, and whether you prefer that or the rice noodles in this recipe!
Hello! I just discovered your blog via skinnytaste. I’m very excited because this is the first vegetarian blog I have found that I really like! I am going to the grocery store today to try out this recipe. I was wondering how many servings this makes and how much pasta you used? Thank you!
Hi Anna! It’s so nice to meet you – and I’m so glad you like my blog! 🙂 This recipe makes about 6 servings, and I used 8oz of pasta. I just updated the recipe with all of the nutritional information and included a printed version as well (in case you want to print out the recipe before you head to the grocery store!) Can’t wait to hear how you like it!
You rock! I made this for dinner tonight and it was great! I found a vegan satay peanut sauce made by Thai Kitchen so I used that, along with a bit of red curry paste. I also subbed water chestnuts for the pepper (I’m not a fan of bell peppers) and doubled the tofu. It was really good, flavorful and easy to make! I am really looking forward to trying out some of your Indian recipes. I recently moved to Miami and there is a serious lack of quality Indian restaurants. I’ll let you know what I try and how it turns out!
Oh awesome!! I love your substitutions btw – will definitely be adding in water chestnuts the next time I make this! Thanks Anna!
The recipe sounds delicious and is very helpful, but I don’t see the Trader Joe’s satay peanut sauce listed in the primary ingredients, even as a substitution. It’s not clear where it falls in the lineup of ingredients.
thanx
—JP
Great point Joy! I mentioned this in the directions (that the Satay Peanut Sauce can be used as a substitution for the peanut butter + coconut milk), but I’ve updated the recipe ingredients to make it more clear. Thanks for catching that – let me know if it makes sense now!
Loved this! Made it without the tofu, added extra veg. still delish. Thank you!
(You still need to add the words peanut butter in the satay sauce substitution line of the recipe, it only says coconut milk and red curry paste….almost used both.)
Yayyy! I’m so glad you liked this! And omg – great catch – just made the change. Thanks Laura!
This was super good! Just made it for my lunches for the week!
Awesome!! This tastes so amazing after sitting for a day in the fridge – all the flavors just intensify – it makes the perfect next-day lunch!
It is the texture that he doesn’t like. I would love to hear some suggestions!
Ah ok – so my husband isn’t a huge fan of soft tofu texture either (it’s too squishy for him). A few alternatives that have a better texture: seitan, tempeh, and the Teriyaki Baked Tofu from Trader Joe’s all have a much firmer and more “meat-like” texture. Let me know if he likes any of those!
Another thing you can do is press the tofu and bake it. That is the only way my boyfriend will eat it. He likes it in smaller cubes.
To press the tofu, I put it between two large plates then put a three poud book on top of it. Let it sit for 40 minutes. You will e shovked how much water comes out! Here are instructions if that isnt clear: https://www.youtube.com/watch?v=PVelgp4QTTE
I then cut it up, marinate it in soy sauce for a couple hours, then bake at 350 for around 30 minutes, turning halfway through.
Also, I have never tried this, but there is a method where you drain the block then freeze it. Supposedly it does wonders for the texture.
Hope this helps!
Wonderful tips, thanks so much for sharing Anna!
The first time I made this I thought it was pretty good but my husband was a little on the fence about it. Then he mentioned that we should use mushrooms instead of tofu and rice instead of noodles and it was even better! This has become one of our regular dishes.
Those are great substitutions!! I’m glad that making those small changes also changed your husband’s mind about it! 🙂 Just out of curiosity, if you don’t use tofu – what do you use for protein in the dish? Do you add meat instead?
I don’t add any meat. My husband and I gave up meat last year. I didn’t even think to consider how much less protein mushrooms have compared to tofu. I’ve tried a few different recipes with tofu and I just can’t get my husband to eat it, he keeps asking me to use mushrooms instead. He’s a really picky eater.
I can totally understand that – tofu is an acquired taste! Is it the texture that he doesn’t like? Does he like a firmer texture for the protein in his dish? If so – I have some alternatives for you that are high in protein and still veggie friendly 🙂 Let me know!
Do you think that it would be OK to substitute and use the “Better’n Peanut Butter” that they sell at Trader Joe’s?
https://www.betternpeanutbutter.com/index.php
I wouldn’t, mainly because “better’n peanut butter” has a different taste than regular peanut butter – it’s slightly sweet and doesn’t have the same consistency. It also doesn’t have the same nutritional value! I’m not a huge fan of better’n peanut butter. If you’re looking for a lower calorie alternative, I’d suggest using a little less peanut butter and more rice vinegar / soy sauce / chili for added flavor. Hope that helps!
Hey Anjali,
It looks great! will give it a try.. 🙂
Me and my hubby don’t like peanut butter that much.. So probably will substitute that with something else..
take care,
Vedika.
Hi Vedika! You can substitute any nut butter – cashew butter might work well. Let me know how it turns out for you! 🙂
can we use creamy peanut butter instead?
yes you can! I just used chunky because I like the texture 🙂
Oh man I have days like that way to often. Normally the solution for me is picking up the phone for take out. I am super impressed but this little creation. It looks delicious. I bet the husband was very happy!
Thanks so much! He was very happy – I think he needed a wholesome meal (and turns out I did too). But yes – normally I’m totally with you on the takeout – it took a lot of willpower to get cooking that day!
These look SO good!!!