Packed with flavor, these mouthwatering, vegan peanut noodles come together in just 15-minutes! This recipe is the ideal, quick, and easy vegan dinner for busy weeknights.
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You know those crazy 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! (You should also check out my super quick and easy recipe for vegan garlic pasta!)
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.
These vegan peanut butter 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!)
Vegan Peanut Sauce for Noodles
The reason for the bold flavour in this vegan noodles recipe is the delicious and easy vegan 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.
(Not only is this sauce perfect for gluten-free peanut noodles, it would also be great as a dip for dumplings, summer rolls, or vegetables…YUM!)
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
- 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 🙂
Oh, and if you choose to use rice noodles instead of the chow mein noodles, the recipe will also be gluten-free. Bonus! And if you prefer spicy peanut noodles, hot sauce is an option you can take advantage of 🙂
If you like this vegan peanut noodles recipe, you may also like these other quick, easy vegan dinner ideas:
- One-Pot Cheesy Taco Pasta
- Vegan Mushroom Stew
- Taco Rice Bowls
- Lentil Sloppy Joes
- Sweet Potato Broccoli Chickpea Bowls
- Vegetable Fried Rice with Crispy Ginger Garlic Tofu
And don’t forget to pin this to your recipe board on Pinterest!
How to Make 15-Minute Vegan Peanut Noodles Recipe from the “Fuss Free Vegan” Cookbook
15-Minute Vegan Peanut Noodles
For the Peanut Sauce:
- 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
For the Noodles:
- 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 carrots, try using chopped cucumber, thinly sliced cabbage, cooked edamame, snow peas, basil leaves, or cubed tofu.
- Nutrition info is for 1 serving (of 4) prepared as the recipe is written and without any optional hot sauce. I used smooth peanut butter, low-sodium tamari, maple syrup and gluten free rice noodles. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.
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.