Vegan Peanut Noodles (Easy!)

This easy vegan Peanut Noodles recipe comes together in just 20 minutes! Chewy noodles are tossed in a rich, creamy peanut sauce for a protein-packed meal that's immensely satisfying. (Vegan, refined oil-free, gluten-free option.)

These creamy Peanut Noodles are so rich, savory, and satisfying! It's a warm bowl of comfort food that still feels wholesome and nourishing.

They're packed with plant-based protein and fiber, plus come together fast, making them perfect for busy weeknights or easy lunches.

The entire dish comes together in about 20 minutes and is super easy to assemble. Simply cook the noodles, drain, and toss them with my go-to Peanut Sauce. (It's so good!) The homemade sauce is thick, smooth, and loaded with bold flavor that sticks to every noodle.

Then finish it off with your favorite toppings to add texture and freshness. I love mung bean sprouts for a crisp, refreshing bite and peanuts for crunch!

Ingredients for Vegan Peanut Noodles

For this recipe, you'll toss together in a medium bowl:

• Ramen noodles: Or use another type of noodles such as spaghetti noodles, rice noodles, soba noodles, udon noodles, etc. Be sure to use gluten-free if needed. I use "Lotus Foods" millet & brown rice ramen noodles which are organic and gluten-free. Three ramen cakes is roughly 8 ounces which is what you need for this recipe.
• Natural peanut butter: Either creamy or crunchy works with this recipe. Most often I use smooth & creamy peanut butter, but crunchy will give the sauce more texture if that's what you prefer.
• Pure maple syrup: This adds a little sweetness to balance the flavors. But you can also use brown sugar if preferred.
• Tamari: Or you can use soy sauce or coconut aminos. Be sure to use low sodium if desired.
• Fresh lemon juice: Or substitute lime juice for a slightly different taste.
• Fresh garlic cloves: Use one or two (or more) depending on how strong you want it.
• Fresh ginger: Use as much or as little as you'd like depending on how much you enjoy the flavor.
• Hot water: This is to thin the sauce to your desired consistency. I usually add about a half cup water (more or less depending on the thickness of my peanut butter).

Customizing

Vegetables: Add fresh veggies to this dish such as steamed broccoli, fresh sugar snap peas, snow peas, red bell peppers, shredded carrot, cucumber, red cabbage, peas, mushrooms, etc.

Add more protein: Serve this dish with edamame, tempeh, vegan chicken, or fluffy Easy Baked Tofu on the side.

Toasted sesame oil: This recipe is free of refined oil-free as written. However you can also add a half teaspoon of toasted sesame oil to the peanut sauce for even more taste if desired.

Spicy peanut noodles: Add a drizzle of sriracha or red pepper flakes to taste right before serving. Or you can stir Thai chili sauce into the peanut butter sauce mixture.

Serving

Toppings: I highly recommend adding toppings for even more taste & texture! My favorites are mung bean sprouts, fresh cilantro, and peanuts. But you can garnish your bowl with cashews, almonds, sliced green onion, Thai basil, sesame seeds, or lime wedges too.

Warm or chilled: Either serve them immediately while warm, or chill in the refrigerator to let the flavors develop even further. If serving warm, the texture will be soft and creamy. If serving chilled, the sauce will be thick, sticky, and slightly dry. (I enjoy it both ways.) They're also great for meal prep, busy weeknights, or take-along lunch.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3 days. Enjoy chilled or reheat in the microwave if desired.

For more inspiration, also browse all easy vegan dinner recipes.

If you're enjoying this vegan Peanut Noodles recipe, also check out:

• Vegan Butter Chickpeas
• Fresh Thai Quinoa Salad
• Vegan Stir Fry Sauce

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