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    Home » Dinner

    Easy Peanut Noodles

    Published:Mar 23, 2021· Modified: Dec 1, 2021 by Keri Bevan

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    This easy peanut noodles recipe makes a great quick midweek dinner or lunch. It's creamy and satisfying and super easy to make.

    peanut noodles
    vegan peanut noodles
    Jump to:
    • Ingredients for the noodle and vegetable base:
    • Ingredients for the Easy Peanut Sauce:
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    • Recipe

    Sometimes I just crave a big bowl of comfort food like this paprika pasta recipe or these miso noodles. But, these easy peanut noodles are my ultimate go to recipe. The ingredients are simple pantry items that you probably already have on hand and the whole recipe can be on the table in about ten minutes.

    What do I love so much about this recipe? The tension between the bright zesty lime, the salty soy sauce and the creamy, sweet peanut butter strikes just the right note. It's also super versatile, meaning you can throw whatever vegetables you have in the fridge in and it will be just as good. You can also serve easy peanut noodles warm or cold.

    easy peanut noodles
    vegan peanut noodles ingredients

    Ingredients for the noodle and vegetable base:

    • Noodles: Any noodle will do here. I used a mix between spinach and normal egg free linguine. Soba, rice or udon noodles would also work well.
    • Carrots: Earthy root vegetables work so well in this recipe, but as I said, this recipe is quite forgiving, so other vegetables would work equally well. Broccoli is another great choice.
    • Red Peppers: Sweet red pepper is the perfect balance to earthy carrots.

    Ingredients for the Easy Peanut Sauce:

    • Canola oil: Choose a neutral vegetable oil for this recipe like canola oil. Olive oil doesn't work well here as the taste just doesn't mix well with the peanut sauce.
    • Garlic: Have I ever made a recipe without garlic? Garlic just stretches the tastes of everything. Be sure not to let it brown in the initial steps of the recipe. Only saute it until it releases it's aromatics, and then remove it from the heat.
    • Ginger: Spicy, peppery and sweet, ginger adds a little zing to these easy peanut noodles. Just like the garlic, don't let it brown. Burnt ginger becomes bitter.
    • Coconut Milk: Go for the coconut milk that comes in a can, not a carton. Stir the cream with the liquid and measure out the amount you'll need. You can freeze the rest to use later.
    • Peanut Butter: Go for a natural, unsweetened peanut butter, either chunky or smooth will do.
    • Soy Sauce (or tamari): Soy sauce adds just the right note of salty to balance out the sweet, creamy peanut butter.
    • Lime Juice: You need a bright and zesty acid to balance out the sweetness of this recipe, and lime is just perfect. If you don't have a lime on hand, apple cider vinegar or rice vinegar will do.
    • Brown Sugar (or Coconut Sugar): I used coconut sugar because I like to avoid refined sugars where possible, but it's equally good with packed brown sugar.
    • Sesame Oil: Rich, nutty and toasty, sesame oil adds that punch that makes this sauce so delectable!
    • Chile pepper sauce (like Sriracha): I only used a small amount , but feel free to add more if you like the fire!
    • Garnishes: I used sesame seeds, coriander(cilantro), and spring onions.

    How To Make Easy Peanut Noodles

    Cook your noodles according to the directions on the packet. Grate the carrots and finely chop the red pepper.

    Heat the canola oil in a medium sized saucepan and gently saute the garlic and ginger, stirring frequently until they release their aromatics. Be careful not to let them burn.

    Add the coconut milk and heat gently for several minutes. Now, remove it from the heat and stir in the peanut butter until everything is smooth and creamy. Return the pan to the heat and add the soy sauce, lime juice, sugar and chile pepper sauce.

    At this point, you can let the sauce cool for a cold noodle salad, or if you want a warm stir fry, add the noodles and vegetables to the sauce and saute for a few minutes to heat everything through.

    Easy peanut noodles
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    Recipe

    Easy peanut noodles

    Easy Peanut Noodles

    Keri Bevan
    Easy Peanut Noodles can be served as a cold salad or a warm stir fry. They're creamy, salty and tangy and make the perfect easy midweek lunch or dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course dinner, lunch
    Cuisine Thai, vegan
    Servings 4 servings
    Calories 463 kcal

    Ingredients
     
     

    • 8 ounces egg-free noodles such as linguine, soba or udon
    • 2 carrots grated
    • 1 red pepper finely chopped
    • 1 yellow pepper finely chopped

    For the Peanut Sauce

    • 1 tablespoon canola oil
    • 2 cloves garlic minced
    • 1 tablespoon ginger peeled and finely chopped
    • ½ cup coconut milk (from a can)
    • 3 tablespoon creamy peanut butter
    • 2 tablespoon soy or tamari sauce
    • 2 tablespoon lime juice
    • 2 tablespoon water
    • 1 tablespoon brown sugar (I used coconut sugar)
    • 2 teaspoon sesame oil
    • 1 tablespoon Sriracha sauce

    Garnish

    • 2 tablespoons sesame seeds black or white
    • 3 scallions finely chopped

    Instructions
     

    For The Noodle Salad

    • Cook noodles according to package instructions. Drain and rinse.
    • Finely chop the peppers and cut the carrots into thin matchstick size pieces. Set aside.

    For The Peanut Sauce

    • Mince the garlic and chop the ginger.
    • Heat the oil in a medium sized saucepan and saute the garlic and ginger until they release their aromatics. Do not brown.
    • Add the coconut milk and heat for a minute or two.
    • Stir in the peanut butter and whisk until a creamy sauce forms.
    • Add the soy sauce, lime juice, water, sugar and sriracha sauce. Heat through and set aside.
    • Add the noodles to the sauce along with the reserved veg and gently stir to coat.
    • Garnish with sesame seeds, coriander and spring onions.

    Nutrition

    Calories: 463kcalCarbohydrates: 59gProtein: 14gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 677mgPotassium: 583mgFiber: 5gSugar: 9gVitamin A: 6186IUVitamin C: 102mgCalcium: 92mgIron: 3mg
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    Welcome to my vegan kitchen! I hope you enjoy my collection of simple, flavorful vegan recipes.

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    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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