These Peanut Noodles are completely slurpalicious, addictive, and naturally vegan and gluten free! Slathered in an easy peanut sauce, these saucy noodles make for a delicious meal prep option or quick Thai-inspired dinner.
These Slurpalicious Vegan Peanut Noodles are so good that you’ll be licking the bowl by time you’re done. I’m not even kidding! The perfectly balanced sweet and spicy vegan peanut sauce and noodle combo is a total flavor bomb that you’re sure to love.
I make these peanut noodles all the time when company comes over, for vegan meal prep, and for quick weeknight dinners at home. Leave the noodles and peanut sauce as-is for a simple comfort food or dress them up stir fry style by adding in marinated tofu and crisp vegetables. Don’t forget the toppings!
One try and this peanut noodles recipe will become a new go-to meal for you and your family. It’s:
- A quick 15 minute dish
- Easy to prep ahead of time
- Kid-friendly
- Flexible and versatile
- Completely addicting!
Jump to:
Ingredient notes
- Noodles - You can use any long noodle you love here. I used spaghettini, but spaghetti or vermicelli noodles will also work. For gluten free peanut noodles, use rice noodles or soba noodles.
- Vegan peanut sauce - This quick and easy peanut sauce is naturally gluten free and made with a handful of pantry staple ingredients and aromatics. Feel free to double up on the sauce and enjoy the extras with fresh summer rolls, on a Thai noodle salad, or drizzled over buddha bowls.
- Green onions - For garnish. There’s plenty more where this came from - keep scrolling for more topping ideas!
Pro tip: Want to give your peanut noodles some bulk? Toss them with freshly cut or sauteed vegetables, like bell peppers, carrots, cabbage, edamame, or cucumber.
How to make peanut noodles
You won’t believe how easy these vegan peanut noodles really are. The recipe is ready in 15 minutes from start to finish, or you can cut that time down by prepping the peanut sauce ahead of time! Here’s how it’s done:
- Cook the noodles: Cook the pasta noodles according to the package instructions. Drain, rinse, and set aside. Feel free to toss the cooked noodles in sesame oil for more flavor.
- Make the peanut sauce: Whisk all of the peanut sauce ingredients together in a pot. Warm over medium low heat.
- Combine and serve: Toss the noodles in with the warm peanut sauce. Garnish with green onions and add the toppings of your choice, then serve and enjoy! For full ingredients and instructions see printable recipe card below.
Peanut noodle toppings
There are several creative ways to make your peanut noodle recipe stand out but one of my favorite ways is to load on all kinds of toppings. These are my toppings of choice:
- Toasted sesame seeds
- Thinly sliced red cabbage
- Grated carrots
- Chopped cilantro
- Vegan chicken
- Soy curls
- Edamame
- Chili flakes
- Tempeh
- Roasted and chopped peanuts
- Diced green onions
- Crispy tofu
- Lime wedges
Serving suggestions
One of my favorite ways to dig into a big bowl of peanut noodles is on the couch with my husband and our favorite show! If you want to go all out, add bulk to the meal by tossing in fresh vegetables, serve the noodles with spring rolls on the side, or use the noodles as a base for vegan peanut butter stir fry with tofu and vegetables.
Storing
You don’t have to do this but I recommend keeping the noodles and peanut sauce in separate containers. This way, the dish doesn’t dry out and can remain as saucy and delicious as the freshly made batch.
Storing leftovers: Keep the peanut noodles in an airtight container in the fridge for 5 to 7 days.
To store peanut sauce: The peanut sauce will stay fresh in an airtight jar or container in the fridge for up to 1 week.
More vegan Asian noodle recipes
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Slurpalicious Vegan Peanut Noodles
- Total Time: 15 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
These Peanut Noodles are completely slurpalicious, addictive, and naturally vegan and gluten free! Slathered in an easy peanut sauce, these saucy noodles make for a delicious meal prep option or quick Thai-inspired dinner.
Ingredients
- 8 oz uncooked pasta, I use spaghettini, spaghetti or vermicelli ( use rice noodles for gluten free)
- drizzle of sesame oil
- ¼ cup green onions, diced (for serving)
Peanut Sauce:
- ½ cup natural peanut butter, smooth or crunchy
- ½ cup canned coconut milk (full fat)
- 2 and ½ tablespoons Tamari
- 2 teaspoons Chili garlic sauce
- 1 tablespoon rice vinegar, not seasoned
- 1 and ½ tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar or sweetener of choice
- 1 tablespoon fresh ginger, peeled, grated and chopped
- ¼ cup chopped cilantro
- ½ teaspoon curry powder
- ⅓ cup water
More serving ideas (optional)
- lime wedges
- toasted sesame seeds
- chopped cilantro
- chopped roasted peanuts
Instructions
- First cook noodles according to package instructions. Add to a colander, drain and rinse well with hot water. Return noodles to the pot. Add a drizzle of sesame oil, mix, and set aside
- While noodles are cooking prepare your peanut sauce: add all ingredients to a medium sauce pot. Whisk together and heat on medium low heat until the sauce is warm, no need to simmer.
- Mix sauce with noodles and enjoy! Top with green onions and toppings of your choice. Easy Peasy and amazing!! For step by step photos, serving suggestions, tips and more see notes and above post.
Notes
- Storing leftovers: Keep the peanut noodles in an airtight container in the fridge for 5 to 7 days. The peanut sauce will stay fresh in an airtight jar or container in the fridge for up to 1 week.
- Toppings ideas: Toasted sesame seeds, Thinly sliced red cabbage, Grated carrot, Edamame, Crispy tofu, stir fry veggies. More ideas in above post.
Originally published July 2019. The post has been updated, recipe itself is unchanged.
- Prep Time: 15 Minutes
- Category: Mains, Gluten free,
- Method: Stovetop
- Cuisine: Thai, Asian
Keywords: peanut noodles, vegan peanut noodles
K Hindall
Any suggestions on what to use instead of sesame oil? I am extremely allergic to sesame. (Oh, how I miss tahini. . . .)
Thanks!
Verna
I would just omit it and drizzle on some neutral oil. Won't taste quite the same but hey it'll still be delicious! Enjoy!
WENDY
Hi Verna,
If you don't want the heat of the chili garlic sauce can you sub just garlic and how much? And, can you use light coconut milk with less fat?
Thanks!
Verna
Hi Wendy honestly it's really not very spicy at all and the garlic sauce adds great depth of flavour but of course leave it out if needed and fry up some garlic! You can add light coconut milk but sauce won't be as rich or thick but I'm sure it will still be delicious- enjoy and Happy New Years you and yours! 🙂
Pam
For the canned coconut milk, it separates in the can. Do you only use the solid part? TIA!
Verna
Hi Pam just shake the can to mix before measuring or add to a bowl and whisk together whatever works. Enjoy!
Midge
Just made this , I am so happy with this recipe
Verna
Aww thanks Midge! Glad you loved it!
Rachel
We make this all the time. So easy and delicious!
★★★★★
Verna
Awesome! thanks so much Rachel!
Marie
This is soooo delicious! Easy to make too!
Definitely will make this again and again 😁
Thanks!
Verna
Thank you so much Marie, thrilled you enjoyed them!
Allyson Ross
Best easy dinner ever! <3
★★★★★
Verna
Thank you so much Allyson! Glad you enjoyed it! Thanks you for your comment!
Trina
I didn’t tell my husband these were vegan peanut noodles! He said it was the best peanut sauce he’s ever had! Thrilled to have found this recipe on Pinterest!
★★★★★
Verna
Oh wonderful! So glad you enjoyed the recipe. Thank you Trina!
Gabrielle
Wow! my family was crazy about this recipe! Really tasty! thanks!
★★★★★
Verna
You are so welcome! Glad you all enjoyed it Gabrielle! Thank you for your comment!
Momog
Could this be made in the instant pot? 🤔
Any idea how long to cook it for?
Looks delicious and i can't wait to try it!!
Verna
I have not made it in an instant pot. It's a quick recipe as is. Enjoy!
Linda English
Do you think this would be okay without the lime juice?
It looks delicious!
Thank You
Verna
Hi Linda, the lime juice is a great addition, you could leave it out if you don't have any but the flavour won't be the same. Add some lemon if you have some! If not enjoy without! Hope that helps!
Diane
Can i use a different type of vinegar, like apple cider for this recipe?
Verna
Hi Diane, yes you can use apple cider vinegar in place of rice wine vinegar. I prefer the flavour of the rice vinegar though. Enjoy!
Tiffany
Is this sweetened coconut milk
Verna
Hi Tiffany, no it is not sweetened. Full fat canned coconut (do not buy 'lite coconut') have a great day!
Tina
So easy and delicious. Kids devoured them!
★★★★★
Verna
Thanks so much Tina, glad everyone enjoyed the noodles!
Trena
Hi Verna! I just made this, absolutely delicious!! One question, should it ( the sause )be runny? Or should I thicken it a bit? I've not yet added it to the noodles, I'm having it over organic millet&brown rice ramen noodles Either way its delicious ?Thanks so much for all your amazing recipes?
Verna
Hi Trena, no need to thicken it. Enjoy!! Thanks so much for your comment! Glad you're enjoying the recipes!❤️
Adriana
Love it!!!! This will be my new go to! Thank you so much!
★★★★★
Verna
You're welcome Adriana! I am so glad you're enjoying the recipe! Thank you so much for your comment!?