It was time to update this recipe for noodles with peanut sauce, and not only have I simplified the process, it even slurpier and more delicious than ever.
This quick and easy vegan recipe is easily 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, and they also convince the skeptics.
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.
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 trip. Once they have been out of the refrigerator for several hours, you should eat or dispose of them rather than keep them, as bacteria can otherwise multiply.
What can I add to the noodles with peanut sauce?
This recipe for noodles with peanut sauce is basic on purpose, so of course you can replace the veggies with things like:
- Onions, cabbage, bell peppers, frozen peas, bamboo shoots, or even the chopped stems of the cilantro
- Eggplant and green beans: these vegetables should stay in the hot pan for at least 15 minutes to be cooked and to deactivate solanine and lectins. Try the eggplant if it’s ready. If you feel like chewing on a piece of apple, it still needs to cook for a bit.
- Other cooked beans
- Tofu, tempeh, or other meat substitutes
- Mushrooms
- I’ve also seen mango or pineapple (in that case, you might want to reduce the sugar in the sauce, otherwise it could become too sweet)
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.
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.
Red Curry Paste is new in this recipe and gives it the ooomph! But make sure to check the ingredients, as some contain fish.
I use mild chili flakes without seeds. They are only slightly spicy and it’s therefore easier to manage the spiciness level. I always put them on the table with my noodles with peanut sauce because someone always likes it spicier.
QUICK & EASY NOODLES WITH PEANUT SAUCE
Recommended Equipment
Ingredients
- 1 medium sized carrot
- 1 handfull of broccoli
- 1 piece of ginger (thumb sized)
- 1 garlic clove
- 150 ml hot water
- 100 g creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons red curry paste check if vegan
- 1 tablespoon plant oil
- 200 g mie noodles
- 1 teaspoon roasted sesame oil optional
- 1/4 teaspoon mild red pepper flakes or to taste
- 1 handful of cilantro leaves
- 2 tablespoons chopped peanuts optional
- 1 lime, cut in wedges optional
Instructions
- First, gather your equipment and all the ingredients. This makes cooking much more relaxed, and you won’t forget anything 🙂
- Slice the carrot into rounds and cut the broccoli into small florets, chop ginger and garlic. If using a garlic press, just peel it for now. Wash the cilantro – I like to use my salad spinner for that – and chop the leaves.
- Mix the hot water, peanut butter, soy sauce, brown sugar and red curry paste 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 water for the noodles in a medium saucepan.
- 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.
- Once the water in the saucepan boils, add the noodles and cook according to the package instructions.
- When the noodles are almost done, add the ginger and garlic to the veggie pan and stir well.
- Rinse one noodle under cold water and try if ready. Drain the noodles and mix them with roasted sesame oil (optional). Then add them to the pan, and stir well to distribute the flavors. If you're cooking for several people, there might not be enough room in your pan. Just put them into the large serving bowl right away and add the veggies from the pan.
- Then transfer the contents of the pan to a large serving bowl, pour the sauce, mix and serve immediately. Garnish with chili flakes, cilantro, and optionally peanuts and lime wedges. Provide extra chili for anyone who likes it 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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