It was time to update this recipe, and not only have I simplified the process, it even slurpier and more delicious than ever.
This quick and easy vegan recipe iseasily cooked somewhere else. You only need about 20 minutes and a couple of things from the supermarket. You don’t need any fancy kitchen devices for these peanut noodles. They are a perfect crowd pleaser after a long day at the beach or snowboarding.
You can make these incredibly tasty peanut noodles for lunch or dinner, for guests, as a main course or side dish. They can be enjoyed warm or cold and be prepared for a picknick or a long trip.
What can I add to the noodles with peanut sauce?
This recipe for noodles with peanut sauce is basic on purpose, so you’re invited to replace the veggies with things like:
- onions and other veggies
- beans
- tofu or meat replacements
I like to make this Southeast Asian inspired noodle dish when visiting my dad, whose kitchen cabinets are almost empty and who refuses to eat onions. Or I make the peanut noodles to use up what’s in the fridge before flying.
What do you need for the noodles with peanut sauce?
You need noodles. They are usually vegan, but there are some that contain eggs, so you want to check the label. In an emergency I would go for Spaghetti if the little shop at the camping site doesn’t have much to choose from.
I went for broccoli and carrots as vegetables, but of course they are interchangeable.
For the sauce you’ll need peanut butter. If it is salt-free, you might need a little more soy sauce.
When I’m cooking for a group, there is usually one person who doesn’t like cilantro. That’s why I often serve it separately. Or I just use parsley.
I always serve the peanut noodles with extra soy sauce and chili on the table.
QUICK & EASY NOODLES WITH PEANUT SAUCE
Recommended Equipment
Ingredients
- 150 ml hot water (not boiling)
- 120 g creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon roasted sesame oil
- 1 medium sized carrot
- 1 handful of broccoli
- 180 g mie noodles
- 1 tablespoon plant oil
- 1 piece of ginger, thumb sized
- 1 garlic clove
- 1/4 teaspoon red pepper flakes or fresh chili
- 1 handful of cilantro leaves
- 2 tablespoons chopped peanuts optional
- 1 lime, cut in wedges optional
Instructions
- First, prepare all the ingredients in the quantities needed for the recipe. This makes cooking much more relaxed, and you won’t forget anything 🙂
- Mix the hot water, peanut butter, soy sauce, brown sugar and roasted sesame oil into a creamy sauce in a medium bowl and set aside. You can of course use a blender or stick blender if you have one, that's much quicker.
- Heat salted water for the noodles in a medium saucepan.
- Slice the carrot into rounds and cut the broccoli into small florets, chop ginger and garlic.
- Once the water boils, add the noodles and cook according to the package instructions.
- Sauté the broccoli and carrots in vegetable oil in a large pan and lightly brown everything for a few minutes over medium to high heat.
- Then add the ginger and garlic to the veggie pan and stir well.
- Drain the noodles and mix with sauce in a large serving bowl, add the veggies, stir and serve immediately, garnished with chili flakes, cilantro and optional peanuts and lime wedges.
- Serve with extra soy sauce and chili for those who prefer it saltier or spicier.
If you like the noodles with peanut sauce, you might also like my quick and easy pasta salad with balsamic sauce.
Or do you just want a recipe for peanut sauce?
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