15 minutes is all it takes to throw together this delicious version of Vegan Noodles with Peanut Sauce! Healthy rice noodles and crisp veggies are coated with a creamy and bold peanut sauce. Make ahead and pack for an easy lunch or pair with steamed broccoli and tofu for dinner. The satisfaction of those rich cold peanut noodles from your takeout Chinese meals of yesterday, but with out the guilt. These nutritious and flavorful are sure to become a favorite!
Why You’ll love these Vegan Noodles with Peanut Sauce
-Oil free and healthy ingredients
-Quick and easy, throw together in a flash!
-Cold noodle, does not need reheating
-Easily make them Gluten free by using tamari instead of soy sauce & gluten free noodles
-Creamy & rich
How do I “julienne” the vegetables?
“Julienned” is just a fancy way of saying slicing something thinly, lengthwise, in a matchstick shape. You can do this easily with a sharp knife. Here’s a video tutorial of julienning carrots if you need a little extra instruction.
There are great tools that allow you to do this a bit quicker. I like to use a vegetable peeler that has a julienne blade. It’s basically like a standard peeler, but it peels in the matchstick shape. You can also use a mandolin for this, but as always, watch your fingers!!
What kind of noodles should I use for this recipe?
I love using these gluten free ramen noodles from Lotus Foods made with millet and brown rice. I get them at Costco and they come in a pack of 12, although they can be found at many other stores or online in various sizes. Lotus foods makes many different types of rice ramen noodles and all of them are delicious.
Another good option would be to use Vietnamese style rice noodles. They come in various thicknesses, and for this recipe, I would go with a thinner option. Any type of rice noodle or ramen would work. And if you don’t have any of those, I bet it would taste just as delicious with plain old spaghetti!
Is this Gluten Free?
If you use a rice based noodle for this recipe that is gluten free, this recipe can easily adjusted to gluten free. The only ingredient swap you would need to make would be using tamari or coconut aminos instead of soy sauce. If you do use coconut aminos, just be aware that the flavor is not as strong, so you may need to use more.
Can I use other veggies in this recipe?
Absolutely! I have used carrot, cucumber, and zucchini here, but there are several options if you prefer something else, or you don’t have one of the ingredients. It’s good to choose things that can be eaten raw, and also can be julienned or sliced thinly, so that it is a similar shape to the noodles. This creates a good texture and feel in the mouth. But, if there is something else you want to try that doesn’t fit that, go for it!
Here are some other good options that would go well with this dish:
-Red bell peppers julienned
-Cabbage (red or green) shredded or sliced thinly
-Sugar snap peas or snow peas sliced thinly
-Asparagus sliced thinly
-Bok choy shredded or sliced thinly
-Kale sliced thinly
What should I top this with?
The great thing about this dish is you can really get creative and make it your own. Here are some toppings I suggest to up the flavor even more of this dish:
-Sliced green onion
-Korean chili flakes
-Sriracha hot sauce
-Garlic chili hot sauce
-Sesame seeds (black or white)
Vegan Noodles with Peanut Sauce
- 5-6 oz brown rice noodles, ramen, or rice noodles (approximately 2 ramen blocks)
- 1 large carrot julienned (about 1 cup)
- 1/2 cucumber julienned (about 1 cup)
- 1/3 zucchini julienned
- 2 green onions, white part only sliced into thin strips lengthwise (optional- leave out if you don't like a strong onion flavor)
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 2 tbsp tamari or soy sauce
- 1/2 tbsp rice vinegar (seasoned or unseasoned)
- 1 tsp sriracha or other hot sauce
- 1/2 tsp garlic powder
- 1/2 tbsp water
- Prepare the noodles according the directions on their packaging.
- While the water is boiling for the noodles, chop & prep all your vegetables and set aside.
- Make the sauce, by combining all of the "Sauce" ingredients below into a medium size mixing bowl. Mix well with a whisk or fork until smooth
- When your noodles are done, drain and rinse well with cold water to remove starches and cool them down a bit
- Add the cooked noodles and the prepared veggies into the mixing bowl with the sauce and stir everything until well combined and noodles are completely coated in the sauce.
- Top with chili flakes, sliced green onions, hot sauce, or more tamari and enjoy!