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Vegan Spicy Peanut Noodles

March 21, 2016 by Ceara 37 Comments

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.

Vegan Spicy Peanut Noodles

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!

Vegan Spicy Peanut Noodles

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.

Vegan Spicy Peanut Noodles

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.

Vegan Spicy Peanut Noodles
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

5.0 from 2 reviews
Vegan Spicy Peanut Noodles
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
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!
Author: Ceara
Recipe type: Main
Ingredients
Sauce
  • ½ cup soy sauce
  • ¼ cup maple syrup
  • 1 tbsp miso paste
  • 2 tsp lemon juice
  • ½ cup peanut butter, all natural
  • ½ tsp ginger
  • ½ - 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
Directions
Peanut Sauce and Crispy Tofu:
  1. 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.
  2. Spray a medium pan with non-stick cooking spray. Over high heat, "fry" and toss tofu cubes until lightly crispy.
Noodles
  1. 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.
  2. 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.
  3. Add crispy tofu to the wok.
  4. 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
  1. 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 ½ 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!
3.4.3177

Vegan Spicy Peanut Noodles

Filed Under: Fall, All Recipes, Gluten Free, Mains, Maple Syrup, Oil Free, Pasta, Refined Sugar Free, Savory Eats, Spring, Summer, Vegetables, Winter Tagged With: noodles, peanut, spicy, Vegan

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  21. Abigail Cohen says

    October 16, 2016 at 4:07 am

    What kind of maple syrup should we use for this recipe? A certain brand or grade?

    Reply
  22. Gina Heldberg says

    September 15, 2016 at 3:11 pm

    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!

    Reply
  23. Lauren says

    August 8, 2016 at 9:06 am

    How many does this serve? Looks amazing!

    Reply
  24. Michelle says

    July 20, 2016 at 9:07 am

    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!

    Reply
  25. Dana says

    May 9, 2016 at 10:45 pm

    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!

    Reply
    • Ceara says

      May 30, 2016 at 1:19 am

      Yay! So glad you enjoyed the recipe, Dana!!! 🙂

      Reply
  26. Sina @ Vegan Heaven says

    March 28, 2016 at 6:02 pm

    Yummy! This totally calls my name, Ceara! I LOVE noodles and tofu! 🙂

    Reply
  27. Linda @ Veganosity says

    March 24, 2016 at 1:26 pm

    WOW! That is a drool worthy dish of noodles! I could eat the entire pan. Gorgeous pictures too!

    Reply
    • Ceara says

      March 25, 2016 at 2:43 pm

      Thanks Linda!

      Reply
  28. Aimee / Wallflower Kitchen says

    March 23, 2016 at 4:12 pm

    Peanut noodles are my FAVOURITE so I’m all over this! Pinned 🙂

    Reply
    • Ceara says

      March 25, 2016 at 2:41 pm

      <3 Thanks Aimee!

      Reply
  29. Becky Striepe says

    March 23, 2016 at 1:17 am

    These look amazing, Ceara! I love noodles – definitely making these ASAP!

    Reply
    • Ceara says

      March 23, 2016 at 2:47 am

      Thanks Becky! 🙂

      Reply
  30. Jenn says

    March 23, 2016 at 1:09 am

    These look incredible, Ceara!! And your pics are beautiful! I want to dig in to that bowl right now!

    Reply
    • Ceara says

      March 23, 2016 at 1:24 am

      Thank you so much Jenn! 🙂

      Reply
  31. Gerry Buck says

    March 21, 2016 at 2:55 pm

    Is there something that can be used in place of the soy products? I don’t handle soy so well.

    Reply
    • Ceara says

      March 23, 2016 at 1:24 am

      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!

      🙂

      Reply

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