Vegan Peanut Noodles
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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!
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.
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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.
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.
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.
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.
Combine Noodles, Sauce, & Veggies: Add the prepared satay sauce and cooked noodles. Stir and cook until well combined.
Add Tofu & Serve: Add the tofu, remaining green onion, some toasted peanuts and sesame seeds. Stir together and then serve.
💭 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:
- Appetizers: Pair these vegan peanut sauce noodles alongside vegan egg rolls, spring rolls, edamame, or vegetarian wontons.
- Rice: Enjoy the noodles with a side of steamed white rice, brown rice, or tofu fried rice.
- Curries: Vegan Thai peanut noodles go along great with curries, like this tofu Thai yellow curry or this vegan panang curry.
- Family-Style: Serve along other Asian foods and noodle dishes for a family-style dinner, sampling a little of everything! Try out recipes like these teriyaki noodles, Thai basil eggplant stir fry, and Thai sweet potato soup.
🙌 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.
🍛 More Healthy Asian Recipes!
- Tofu Broccoli with Sesame Noodles
- Teriyaki Noodles
- Sweet and Sour Tofu
- Vegan Chow Mein
- Frozen Vegetable Stir Fry
- Vegetable Stir Fry Sauce
- Avocado Sushi Roll
- Vegetarian Egg Roll In A Bowl
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📋 Recipe Card
🎥 Watch How to Make It
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!
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
- 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
Better than takeout!! Thank you for the recipe!
Thanks so much Julie! 🙂
We are such peanut fans at our house. This looks delicious and super simple for a weeknight meal. YUM!
Thanks Serena! I’m sure you will love it!
This recipe is way better than takeout. It’s so flavorful and much easier to make than I first thought.
I’m so happy to hear that Maike!!
Even though I’ve just climbed into bed for the night I am still craving this
Yay!! I can’t wait for you to try this tomorrow! 🙂
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!!!