Vegan Spicy Peanut Noodles
Vegan Spicy Peanut Noodles made with all natural peanut butter, crispy tofu and bok choy! This is a simple meal with a lot of flavour, awesome textures and a real spicy kick.
How was your weekend guys?! I’m so happy Spring in here! Is it nice weather where you are? It was chilly here this weekend but with lots of sunshine so I’m not complaining. I even made it out for my first run outside in wayyy too long (followed by this breakfast).
It felt great to get out and run with J and get back into it. There are lots of cool running routes nearby our new place to explore. I love how many parks there are throughout Toronto to enjoy!
Okay, let’s talk about these Vegan Spicy Peanut Noodles. Holy moly are they good. I threw this dish together Friday after work and it was kind of those “add a little bit of this and that” meals – you know the kind where you attack the fridge and spice drawers and add whatever you have on hand – well, the results turned out so incredibly delicious.
The peanut sauce is simple. Soya sauce, peanut butter, maple syrup, lemon juice, some miso and spices. You can control how spiceyy you want these Vegan Spicy Peanut Noodles by the amount of red pepper flakes you add.
Add the supa crispayy tofu, your veggies – the bok choy and soy sprouts give this dish a real crunch – and the fresh rice noodles. Toss in the wok and serve with lots of cilantro, green onion, chopped peanuts and more red pepper flakes if you like it hot! If you guys make these Vegan Spicy Peanut Noodles at home, leave a comment below or add me on Instagram, snap a shot and tag me #CearasKitchen! Have a great day guys! #EatHappyLiveHappy
Vegan Spicy Peanut Noodles
- Total Time: 40 mins
Description
Simple Spicy Peanut Noodles with a whole lot of flavor, awesome textures and a real kick! Garnishing with fresh green onion, cilantro and chopped peanuts is a must!
Ingredients
Sauce
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 1 tbsp miso paste
- 2 tsp lemon juice
- 1/2 cup peanut butter, all natural
- 1/2 tsp ginger
- 1/2 – 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp basil
Noodles and Tofu
- 420 gr/14 oz firm tofu
- 1 white onion, chopped
- 6 cloves garlic, minced
- 2 medium zucchini, chopped
- 1 vegetable bouillon cube
- 2 cups water
- 3 boy choys, hard bottom removed and roughly chopped
- 4 cups soy sprouts
- 455 grams rice noodles
Garnish
- Handful cilantro, chopped
- 3 green onions, chopped
- Peanuts, chopped
- Hot Pepper flakes
Instructions
Peanut Sauce and Crispy Tofu:
- In a medium bowl, whisk together all of the sauce ingredients (soy sauce, maple syrup, miso pasta, lemon juice, peanut butter, ginger, red pepper flakes, garlic powder and basil) until smooth and well combined.
- Spray a medium pan with non-stick cooking spray. Over high heat, “fry” and toss tofu cubes until lightly crispy.
Noodles
- Boil water (I use my kettle). Add rice noodles to a large pot or bowl. Pour boiled water over the noodles until all the noodles are covered with water. Leave to soak while cooking preparing the rest of the meal.
- Meanwhile, in a large wok, over medium heat, saute onion and garlic with a few splashes of water until translucent. Add zucchini and saute until soft. Add bouillon cube, water and peanut sauce to the wok pan. Cover and leave to cook for 3-5 minutes.
- Add crispy tofu to the wok.
- Once cooked, drain and rinse the rice noodles. Add to the wok pan. Add the bok choy and soy sprouts to the wok. Lightly toss the noodles, turn off the heat and cover for 2 minutes.
Garnish
- Garnish the spicy peanut noodles with cilantro, green onion, peanuts and hot pepper flakes. Enjoy!
Notes
1) The amount of hot pepper flakes you add will depend on how spicy you generally like your food. I only add 1/2 tsp of red pepper flakes when serving to friends and family and add a full tsp when making it for my partner and I. I like to always make sure to serve extra red pepper flakes in a little dish on the table for those who like it with a real kick!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main
The recipe was absolutely delicious.
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What kind of maple syrup should we use for this recipe? A certain brand or grade?
Yum! Used this recipe for National Peanut Day – I used portobello mushrooms instead of tofu and it still turned out great! Best peanut sauce! Thanks for sharing!
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How many does this serve? Looks amazing!
One of my favorites and always a hit with my roommates 🙂 I also add some spring rolls (fried or fresh) and asian cucumber salad to the meal. Do you think it’s also possible to make the peanut-soy sauce the day before? Thank you very much for the delish recipe!
So I am exploring the possibility of going vegan and found this recipe while I’m in my “try out” phase and OH MY LANTA! These were amazing! I omitted the tofu but added carrots and they were friggin delicious! Thanks for this!
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Yay! So glad you enjoyed the recipe, Dana!!! 🙂
Yummy! This totally calls my name, Ceara! I LOVE noodles and tofu! 🙂
WOW! That is a drool worthy dish of noodles! I could eat the entire pan. Gorgeous pictures too!
Thanks Linda!
Peanut noodles are my FAVOURITE so I’m all over this! Pinned 🙂
<3 Thanks Aimee!
These look amazing, Ceara! I love noodles – definitely making these ASAP!
Thanks Becky! 🙂
These look incredible, Ceara!! And your pics are beautiful! I want to dig in to that bowl right now!
Thank you so much Jenn! 🙂
Is there something that can be used in place of the soy products? I don’t handle soy so well.
Hi Gerry,
You could leave out the tofu altogether and find an alternative for the soy sauce. The soy sauce is critical for the flavor. I found this recipe for a soy free soy sauce online: http://allrecipes.com/recipe/92873/soy-sauce-substitute/. I would give the recipe a try with it. Would love to know your results!
🙂