Vegan Spicy Peanut Noodles
These vegan spicy noodles are a great, easy meal that you can throw together in less than thirty minutes - perfect for a tasty weeknight treat, or a money-saving delivery alternative.
These vegan spicy peanut noodles pack a punch - in both heat and flavour. Pan-seared tofu, mushrooms, green pepper, and fresh green onions can be found between nests of noodles, topped with the most delicious vegan peanut sauce.
Skip to any part of the recipe by clicking on the links below:
Introduction
Peanut sauce can be a tough thing to get right - it’s the main component of the dish, the carrier of creaminess, the slinger of spice, the packer of flavour. So, if it’s going to be done, it should be done well. Sometimes, less is more. You want a little spice, some sweetness, some saltiness, and some acidity. We’ll use all of those to create a great sauce.
The best thing about this recipe is that it can be modified to fit with whatever you have on hand. Leftover vegetables? Throw ‘em in. Frozen broccoli in the freezer? Throw it in. Parsley that’s been sat in your fridge cupboard for ages? Guess what? Throw it in. It can all be used, and your bowl of noodles will still taste amazing.
The secret to this dish is to time your vegetables, tofu, and noodles. I sear my tofu off first because I like it to be super crispy on the outside. Then, the vegetables are added, and the noodles are dropped last because they cook so quickly. Once everything is finished, I chop some spring onion, and you’re off to the races.
For ideas on how to take this recipe to the next level, check out the Spruce it Up section.
Before We Get Started
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
Sauce
1/2 cup Peanut Butter
1 tbsp. Soy Sauce
Juice of 1/2 Lime
1 Garlic Clove
1/2 tbsp. Maple Syrup
3/4 tbsp. Sriracha
3/4 cup Water
Everything Else
Noodles of Choice
1 block Extra Firm Tofu
3 Garlic Cloves
1 Green Pepper
2 Green Onions
Pinch of Chili Flakes
125g Mushrooms of Choice
1 tbsp. Soy Sauce
1/2 tbsp. Rice Wine Vinegar (optional)
Method
Put a pot of water on to boil.
In a blender, combine all of the ingredients in the sauce, and blend until smooth. Add more water or peanut butter as necessary if it is too thick or thin.
Take your tofu out of the packaging, wrap it in a kitchen towel or paper towel and squeeze it to get some of the water content out, firmly but gently.
You want to maintain the shape of the tofu when squeezing it.
Cut it into cubes, just a bit bigger than a game dice. Finely dice your garlic. Dice up your green pepper.
Place a large pan over medium heat, with oil. Once the oil loosens up and begins to shimmer, add your tofu, and allow it to fry until golden brown. Give the pan a toss, and cook for another 4-5 minutes, tossing every minute or so.
Then, add your garlic, mushrooms, and green pepper to the pan. Hit them with a good pinch of salt, and mix to combine. Allow that to cook for 2-3 minutes, stirring often to keep the garlic from burning. Add the soy sauce, and optionally, the rice wine vinegar.
Once your water has come to temperature, salt it heavily, then add your noodles. Cook as per the instructions on the package. Once fully cooked, drain them, and add them straight into the pan with the veg. Stir to combine, then turn off the heat.
Finely slice your green onion.
Place some noodles and veg on your plate. Drizzle over your spicy peanut sauce, then top with your sliced green onions and a pinch of chili flakes.
Enjoy.
Spruce it Up
Try adding any vegetables you like. Broccoli, peas, carrots, they all work.
Mess with the amount of sriracha you use in the sauce - if you like it spicier, add more. If not, add less.
Adding the sauce directly into the pan with the noodles and veg is a great idea, too. That way, the sauce is also hot when you serve everything.