Spicy Peanut Noodles (vegan friendly)

Is peanut butter not amazing? Sometimes I just eat spoonfuls of peanut butter and it’s fantastic. Sweet or savoury, peanut butter does it all. Even noodles!

These noodles are awesome. They’re made with ingredients that most people have on hand, and you can get creative with them! I know the ingredient list looks long, but it’s really not that bad and it’s so easy to put together you won’t even notice! Swap up the veggies to your liking, add more or less spice, add chicken, beef, shrimp to make it non-vegan – I mean you can really have fun with these!

*I kept mine vegan with cubes of tofu – and the trick to getting the tofu nice is to cut it into cubes, and place it on paper towel lined plate, and then place another plate on top with something heavy, like books or cans on top to press it down. Leave it to press for at least 10 minutes to get the extra water out – it will make your tofu not soggy!*

Another fantastic thing about these is that they are quick to make! The longest part of this is cooking the noodles and prepping the veggies, and honestly, that doesn’t even take long. Perfect for weeknight meals? I think so!

You can easily use whatever veggies and protein you have on hand to make these, it’s a great way to use up scraps in your fridge. As someone who honestly just does not like wasting food, I try to make the best out of everything I have in my fridge, so recipes where I can use up my fridge scraps are important to me!

The sauce on these noodles is creamy, savoury, sweet, spicy and overall just delicious. What more could you want? Crunchy bell peppers, carrots and crispy pieces of tofu and flavourful cilantro just put this over the top.

These are also super meal prep friendly. They are equally as delicious cold as they are hot, which is great if you want to pack a cold dish for lunch…or maybe you’re just too lazy to reheat food, which I totally will not judge you! The noodles will last in the fridge for 4 days, which is also a plus for my meal prep lovers!

No matter how you shake it, these creamy, spicy and crunchy noodles are a must in your easy weeknight, meal prep friendly arsenal. They are:

  • Spicy, creamy, crunchy and delicious;
  • Made with on hand ingredients;
  • Vegan friendly but easy to add meat for the carnivores in your life;
  • Can use whatever veggies you have in your fridge to reduce waste;
  • Easy to get creative with the spice and fillings, make it to your taste;
  • Quick, takes about 20 minutes from start to finish;
  • Delicious hot or cold;
  • Meal prep friendly! Cha-ching!

Spicy Peanut Noodles (Vegan Friendly)

Sauce ingredients:

  • 3/4 cup peanut butter (smooth)
  • 4 tbsp. soy sauce or tamari (for gf)
  • 1/4 cup water or veggie broth
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1-2 tbsp. Sriracha (depending on your spice preference)
  • 1 tbsp. honey or maple syrup
  • 1/2 tsp red pepper flakes
  • 1 tbsp. grated fresh ginger

Stir fry ingredients:

  • 16 oz. rice noodles, spaghetti, or linguine (whatever you have on hand!)
  • 2 cloves of garlic, minced
  • Olive oil
  • 2 bell peppers, sliced into thin strips
  • 2-3 carrots, thinly sliced into strips (or any other veggies you like!)
  • 1 – 14.oz. package of extra firm, pressed (*see note in post above*) or protein of your choice

Garnishes (optional):

  • Green onion
  • Cilantro
  • Lime wedges
  • Sesame seeds or peanuts

Bring a large pot of water to a boil and cook noodles according to package directions. Put aside.

In a large saute pan over medium heat, add oil to coat pan, then add your protein until crispy and golden brown. Add garlic, bell pepper slices and carrots (or your veggie preference). Cook until the veggies have started to soften up, but still crisp.

While the stir fry ingredients are cooking, combine and whisk sauce ingredients in a large bowl. When you’re adding the broth to the sauce, add a little at a time until you get a consistency that you like. Use more or less sriracha depending on how much spice you like!

Add the sauce to the saute pan and combine with the stir fry ingredients until sauce is hot and the veggies are cooked, but still slightly crisp. Add more broth or spice if you like to change the consistency or spiciness of the sauce.

Add the cooked noodles to the pan, a little at a time and toss to combine, until you have a great sauce to noodle ratio for your liking.

Garnish with cilantro, green onions and lime wedges and peanuts or sesame seeds (if you like). Pack up leftovers for the rest of the week, and enjoy hot or cold! Mmm….

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