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.
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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