Description
This Vegan Peanut Butter Noodles recipe offers a quick and comforting meal that comes together in just 20 minutes. Creamy peanut butter, savory soy sauce, and a hint of maple syrup create a delicious sauce that coats tender noodles and sautéed mixed vegetables, making it a perfect plant-based dinner that’s both satisfying and flavorful.
Ingredients
Scale
Noodles
- 8 oz noodles
Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup water
Vegetables & Garnish
- 1 cup mixed vegetables
- Green onions for garnish
Instructions
- Cook the noodles: Boil the noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the peanut sauce: In a bowl, whisk together the peanut butter, soy sauce, maple syrup, sesame oil, minced garlic, minced ginger, and water until smooth and well combined.
- Sauté the vegetables: Heat a pan over medium heat, add the mixed vegetables and sauté until they are tender but still crisp, about 5 minutes.
- Combine noodles and sauce: Add the cooked noodles to the pan with vegetables and pour the peanut sauce over. Toss everything together thoroughly to coat the noodles and vegetables evenly with the sauce.
- Serve: Plate the peanut butter noodles and garnish with chopped green onions. Serve hot and enjoy your quick and flavorful vegan meal.
Notes
- You can use any noodles such as rice noodles, spaghetti, or udon based on your preference.
- For extra protein, consider adding tofu or edamame.
- If the sauce is too thick, add a little more water or soy sauce to adjust the consistency.
- Feel free to swap mixed vegetables for your favorites like bell peppers, carrots, snap peas, or broccoli.
- This dish can be served cold as a noodle salad or warm as a comforting meal.
