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You know those busy weeknights when it’s time to make supper but you really don’t want to deal with making something that’s going to take ages to finish and contains 945 ingredients? I’m sharing a recipe below that’s perfect for those kinds of evenings: 15 minute vegan peanut noodles!
If you aren’t familiar with her blog, the whole idea behind it is that being vegan can be fuss free and that it really isn’t that hard. With her recipes, she shows how easy (and delicious!), it can be.
Her book is the same. It’s filled with veganized, fuss-free versions of recipes you may have once loved or may still love, very much like what I try to do here on my website! The book contains recipes for breakfast, party foods, burgers and sandwiches, sweets, and more.
One of the recipes that caught my eye is the 15 minute vegan peanut noodles. Weeknights in my home can get a little hectic, especially the evenings when the kids have their practices, or when one of us has something to attend.
The noodles are filled with flavour and you can customize the veggies used in the dish based on what you have in your fridge, you don’t have to use the vegetables listed in the recipe (see the recipes notes for more info on that!)
The reason for the bold, delicious flavour in this vegan peanut noodles recipe is the peanut sauce. Doesn’t peanut sauce make things taste so much better? This one in particular contains fresh garlic, fresh ginger, fresh lime juice, tamari, and of course, peanut butter, plus a few other ingredients that take the sauce over the top. Yum! This sauce would also be great as a dip for dumplings, summer rolls, or vegetables!
The book contains 101 easy to follow, simple recipes for your favourite comfort foods. Recipes like: French Toast Bake, Cheddar & Chive Scones, Lentil Lettuce Wraps, Pizza Pockets, French Onion Soup, Sweet Potato Pie, Puff Pastry Wrapped Lentil Loaf (this would be a great recipe to make for the holidays!), Mac & Cheese, Carrot Cake, Crème Brûlée, Lemon Meringue Pie…and so much more!
Whether you’re dabbling with vegan food, have just decided to follow a vegan diet, or have been vegan for a while, “Fuss Free Vegan” is a good cookbook pick up for yourself or for someone else as a gift. As mentioned above, it contains recipes for foods you are already familiar with; the only difference is that these versions are vegan.
If you do pick up the book, tell me which recipe you want to make first (other than the vegan peanut noodles!) It’s going to be hard to choose, just warning you 🙂
If you like this vegan peanut noodles recipe, you may also like these:
- Sweet Potato Broccoli Chickpea Bowls
- Vegetable Fried Rice with Crispy Ginger Garlic Tofu
- No Bake Peanut Butter Chocolate Coconut Bites
- Simple Black-Eyed Pea Salad
- Vegan Breakfast Burrito
How to Make 15-Minute Vegan Peanut Noodles Recipe from the “Fuss Free Vegan” Cookbook
This recipe for 15-minute vegan peanut noodles is packed with flavour and comes together very quickly! It's a great dish for busy weeknight meals.
- 1/2 cup natural peanut butter (smooth or crunchy)
- 1/2 cup water
- 3 tablespoons soy sauce (gluten-free, if preferred)
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice (1 lime)
- 1 tablespoon agave or maple syrup
- 1 inch piece fresh ginger, peeled and minced
- 2 teaspoons of your favorite hot sauce (optional)
- 1 teaspoon sesame oil
- 6 oz vegan chow mein noodles or rice noodles
- 1 red bell pepper, chopped
- 1 medium carrot, peeled and cut into matchsticks
- 2 green onions, chopped
- 1/4 cup peanuts, roughly chopped (salted, roasted, raw, whatever you like!)
- Handful of cilantro, roughly chopped
For the peanut sauce, in a small bowl, mix together all of the sauce ingredients. Set aside.
Cook the noodles according to the package directions. Drain them and return them to the saucepan. Add the peanut sauce, bell pepper, and carrot. Toss well to combine.
Garnish with green onions, peanuts, and cilantro. Add more hot sauce if you like.
- If you don’t happen to have raw red bell pepper and carrot in your fridge, you could also try chopped cucumber, thinly sliced cabbage, cooked edamame, snow peas, basil leaves, or cubed tofu. This dish is super versatile and a great fridge cleaner-outer.
- Calorie count does not include optional hot sauce and uses maple syrup and gluten free rice noodles.
Penguin Random House Canada sent me a copy of “Fuss Free Vegan” at no charge to review and share a recipe from the book on my website. All opinions about this book and the recipes found in the book are my own. All images in this post were taken by me and are also my own.
Recipe excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.