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Creamy Vegan Peanut Noodles Recipe

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4.3 from 51 reviews

This easy vegan recipe for Creamy Peanut Noodles combines tender rice noodles with sautéed tofu and fresh vegetables, all coated in a luscious, savory peanut sauce. Ready in just 15 minutes, it’s a perfect quick meal bursting with flavor and plant-based protein.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 120 g rice noodles
  • 150 g firm tofu
  • 2 garlic cloves, diced
  • 1 baby bok choy bulb, sliced thinly
  • 80 g green cabbage, sliced thinly

Peanut Sauce

  • 4 tbsp natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp pure maple syrup
  • 1 tbsp rice wine vinegar
  • 2-4 tbsp water
  • 1 garlic clove, grated
  • Fresh ginger to taste, grated
  • 1 tsp sesame oil

Garnishes

  • Crushed peanuts
  • Green onions
  • Red pepper flakes or chili sauce/oil

Instructions

  1. Prepare the Peanut Sauce: In a small bowl, grate the garlic clove and fresh ginger. Add the peanut butter, soy sauce or tamari, pure maple syrup, rice wine vinegar, and sesame oil. Whisk together until smooth and set aside.
  2. Sauté Tofu and Vegetables: Heat a large pan over medium heat and sauté the diced garlic until fragrant and slightly browned. Crumble the firm tofu into the pan using your hands or grate it. Add the sliced baby bok choy and green cabbage along with a pinch of salt. Sauté together for a few minutes until vegetables are lightly cooked but still crisp.
  3. Cook Noodles: Simultaneously, cook the rice noodles according to package instructions by boiling until tender. Drain, reserving some of the cooking water.
  4. Adjust Peanut Sauce Consistency: Add 2 tablespoons of the reserved noodle cooking water into the peanut sauce and whisk well to create a creamy, pourable consistency. If the sauce is too thick, gradually add more water, one tablespoon at a time.
  5. Combine Noodles and Sauce: Remove the tofu and vegetable pan from heat. Add the cooked noodles to the pan and pour over the peanut sauce. Gently toss or stir to coat everything evenly, adding a splash of noodle water if needed to achieve a creamy, saucy texture.
  6. Garnish and Serve: Transfer the creamy peanut noodles to serving bowls. Top with crushed peanuts, chopped green onions, and red pepper flakes or drizzle with chili sauce or oil to taste. Enjoy immediately.

Notes

  • To make the tofu easier to crumble, freeze it beforehand, then thaw before use.
  • Adjust the amount of water in the sauce to reach your preferred creaminess.
  • Use gluten-free tamari to make this recipe gluten-free.
  • For extra protein, try adding edamame or cooked chickpeas.
  • Leftover sauce can be stored in the fridge for up to 3 days and used as a dip or dressing.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://allyumcooks.com/creamy-vegan-peanut-noodles-recipe/