How to make:
30 Minute Vegan Peanut Butter Noodles
Whip up these Vegan Peanut Butter Noodles in 30 minutes for a quick, delicious weeknight dinner! Whole wheat or rice noodles are coated in a creamy peanut soy sauce and mixed with vegetables.
Author:
Yield:
6 1x
Ingredients
For the noodles:
- 1 16-ounce package whole wheat or rice noodles
- 1 tablespoon cooking oil (olive, avocado, canola)
- 1 red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced at an angle
- 1 medium head broccoli, stem removed and florets chopped
- 1/2 cup cilantro, chopped
For the sauce:
- 1 cup creamy natural peanut butter
- 1/2 cup low-sodium soy sauce
- 1/2 cup hot water
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar or maple syrup
- 2 teaspoons sesame oil
- 2 teaspoons sriracha
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
Instructions
- Cook noodles according to package directions. Drain and rinse with cold water.
- In a large pot over medium heat, add oil. When hot, add bell pepper, carrots, and broccoli. Sauté for 8-10 minutes, until vegetables are fork tender, adding more oil or water if necessary. Add noodles and cilantro to the pot with the vegetables; stir.
- In a medium bowl, add all sauce ingredients. Whisk until smooth. Alternatively, add all ingredients to a blender and blend until smooth.
- Pour sauce over noodles and vegetables; toss to coat evenly.
Nutrition
- Serving Size: 1.5 cups