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Close-up of a vibrant bowl of 30 Minutes Vegan Peanut Butter Noodles with broccoli, red bell peppers, cilantro, and sesame seeds on a speckled countertop.

30 Minutes Vegan Peanut Butter Noodles

These quick and creamy Vegan Peanut Butter Noodles are packed with sweet, savory, and spicy flavor. A perfect 30-minutes plant-based dinner loaded with veggies and protein-rich peanut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian-Inspired, Vegan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 16-ounce package whole wheat or rice noodles
  • 1 tablespoon cooking oil (olive, avocado, or canola)
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium head broccoli, florets chopped
  • 1/2 cup chopped cilantro
  • 1 cup creamy natural peanut butter
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup hot water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar or maple syrup
  • 2 teaspoons sesame oil
  • 2 teaspoons sriracha
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper

Equipment

  • large pot with lid for noodles and sautéing
  • Medium mixing bowl for peanut sauce
  • Whisk to combine sauce
  • Sharp knife for slicing vegetables
  • Cutting Board
  • Colander for draining noodles
  • blender (optional) for extra smooth sauce

Method
 

  1. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse with cold water. Set aside.
  2. In the same large pot, heat 1 tablespoon of oil over medium heat. Sauté the bell pepper, carrots, and broccoli for 8–10 minutes until tender. Add water if pan gets too dry.
  3. In a bowl, whisk together peanut butter, soy sauce, hot water, vinegar, sugar/maple syrup, sesame oil, sriracha, ginger, and pepper until smooth. Use a blender for silkier texture if preferred.
  4. Add cooked noodles and chopped cilantro to the pot with vegetables. Pour the peanut sauce over and toss until everything is well coated.
  5. Serve hot, garnished with extra cilantro, sesame seeds, or crushed peanuts as desired.

Notes

Use tamari or coconut aminos for a soy-free version. Try almond or cashew butter instead of peanut butter. Add tofu or edamame for more protein. Fresh ginger adds a brighter flavor than ground ginger.