Spicy Peanut Noodles (Vegan)
These delicious Spicy Peanut Noodles ready in 15 minutes, packed with protein and fibre and are perfect a quick lunch. They are full of a range of vegetables, edamame beans and a delicious chilli peanut butter satay sauce.
I love noodles and these ones are one of the quickest and easiest recipes I have made – ready in just 15 minutes. There is no cooking involved apart from the noodles themselves, the rest of the recipe requires a bit of chopping and stirring. The best part has to be the peanut butter satay sauce. Just a few ingredients and it tastes so good. These noodles are perfect for meal prep and are part of my nourishing meal prep series over on Instagram and you can see all of the recipes here.
Why will I love these noodles?
These are so good:
- Fresh, vibrant and crunchy
- Smooth, tangy, creamy and delicious
- Packed with different vegetables
- High in fibre from the veg and beans
- High in protein from edamame beans and peanut butter
- A great source of healthy fats
- Packed with about 13 different plant points
- Great for adding up to your weekly 30
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- These become spicy tahini noodles
- Delicious for lunch or a light dinner
- Ready in 15 minutes
- Great for meal prep
- Keep well in the fridge for 2-3 days
- Very versatile
- Use whatever veggies you have
- Everyone will love it
- Make up a bigger batch to feed more people
If you already love the sound of these noodles, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below, and see my favourite and recommended products in the “shop the recipe” section.
For the noodles:
- Ramen or soba noodles: or your favourite noodle like udon, vermicelli or rice noodles.
- Edamame beans: these are great for adding fibre and protein.
- Red pepper: or any other colour.
- Red or white cabbage: to add so much crunch and texture.
- Carrot: peel into ribbons or finely chop into matchsticks.
- Cucumber: for freshness and crunch.
- Spring onion: chop this up to add some texture and flavour.
- Choppd coriander: or you can use fresh mint, too.
- Sesame seeds: for texture on top.
- Peanuts: to add some crunch on top.
To make the dressing:
- Smooth peanut butter: the best kind is 100% peanuts.
- Chilli oil: to add heat, flavour and so much deliciousness.
- Lime: for tang.
- Tamari soy sauce: for umami richness.
- Maple syrup: to add sweetness and balance out the salty tangy flavours.
- Rice wine vinegar: this adds tang.
- Garlic: for flavour.
- Ginger: for flavour.
- Dairy-free milk: make sure this is unsweetened, and I like soya (look for ones with minimal ingredients).
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use GF noodles (made with rice or buckwheat) and use tamari soy sauce (regular soy sauce contains wheat). To keep it nut-free use tahini instead of peanut butter and leave off the peanuts on top.
How do I make them?
These are ready to go in a few steps:
- Cook the noodles in a saucepan: according to packet instructions (about 5 minutes usually).
- Chop up all of the veggies: and place in a bowl.
- Combine the satay dressing ingredients: until smooth.
- Add the noodles to the veggies and pour over the sauce: toss well.
- Divide into bowls or Tupperware: and sprinkle with sesame seeds and peanuts.
How long will they last?
These noodles will keep in the fridge in sealed containers for 2-3 days.
What other recipes can I try?
For more noodles and quick lunch ideas:
- Edamame Avocado Soba Noodle Tahini Bowls
- Pistachio Pesto Pasta Salad
- Coronation Spiced Chickpea Sandwich Filler
- Mango Tofu Quinoa Salad
- Cashew Crunch Noodle Salad
Spicy Peanut Noodles (Vegan)
These delicious Spicy Peanut Noodles ready in 15 minutes, packed with protein and fibre and are perfect a quick lunch. They are full of a range of vegetables, edamame beans and a delicious chilli peanut butter satay sauce.
Ingredients
For the Noodles:
- 200g ramen, soba or udon noodles
- 160g edamame beans, thawed
- 1 red pepper, sliced thinly
- 150g white or red cabbage, shredded
- 1 large carrot, peeled or julienned
- 1 medium cucumber, smashed
- 2 large spring onions, sliced
- 2 tbsp freshly chopped coriander
- Sesame seeds, on top
- Chopped peanuts, on top
For the Sauce:
- 3 tbsp smooth peanut butter
- 1 tbsp chilli oil
- 1 lime, juiced
- 2 tbsp tamari soy sauce
- ½ tbsp maple syrup
- ½ tbsp rice wine vinegar
- 1 large garlic clove, grated
- 1 small piece ginger, peeled and grated
- 2-3 tbsp unsweetened dairy-free milk, as needed
Instructions
- Cook the noodles according to packet instructions, usually about 5 minutes and then drain and rinse under cold water.
- For the salad, slice the pepper and peel the carrot. Smash the cucumber with a rolling pin and then roughly, chop into chunks. Trim the spring onion and then slice in half. With the white part, slice this into thin strips, like a julienne cut. And chop the green part into rounds.
- For the sauce, add all of the ingredients apart from the milk to a small bowl and whisk until smooth. Now add enough milk to make a pourable consistency.
- To a large bowl, add the noodles, all of the vegetables, edamame beans and herbs and pour over the sauce. Toss together well.
- Divide into three sealable containers to save for later or eat straight away in bowls. Add on some sesame seeds and chopped peanuts and enjoy.
- Keep the noodles in the fridge for 2-3 days in an airtight container.
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Stay in touch
I look forward to hearing what you think of these Spicy Peanut Noodles so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With peanut love x
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