Tender, chewy noodles and veggies coated in a nutty, creamy peanut sauce. Packed with plant-based protein, fiber, and healthy fats, this addicting noodle stir fry can also be made gluten and oil-free!
I could happily eat noodles every day for the rest of my life and not have a single complaint. There are so many different types of noodles and so many ways to prepare it! Try it in soups, salads, stir-fries, or any other creative method you come up with! My personal favorite is in soups (this spicy miso is my current favorite), but when I’m really short on time stir fries are my saving grace. This peanut noodle stir fry is quick and easy to make, and can easily be customized to use whatever noodles and veggies you have lying around.
This vegan peanut noodle stir fry requires 10 basic ingredients:
- Peanut Butter
- Soy Sauce
- Rice Vinegar
- Maple Syrup
- Ground Ginger
- Firm Tofu
- Rice Noodles
- Olive Oil: You can omit if you want to keep this oil-free, but for optimal flavor leave it in!
The last ingredient you need are vegetables. You can use a mix of any kind you enjoy in stir fries, but for reference I used carrots, onion, zucchini, and bok choy. I think mushrooms and broccoli would also be wonderful additions! To garnish I just added a little bit of cilantro.
To keep things simple you can break up the recipe into 3 parts:
I decided to use frozen tofu because I enjoy the texture of it and love how it soaks up more flavor. However, if you don’t have any tofu in the freezer already, you can just use regular tofu, but I recommend first marinating it in the sauce (soy sauce, mirin, ginger, garlic) for at least 10 minutes before cooking.
2. Peanut Sauce
This is a super simple but highly addicting sauce that is perfect in stir fries, salads, as a dip for spring rolls, or marinating tofu or tempeh! I love making a big batch of it at the beginning of the week so I can quickly add it into a stir fry during the week.
3. Noodles & Veggies
Lastly you will cook the noodles as directed on the package, and cook the veggies over high heat in a wok or pan. When the veggies are tender, add in the peanut sauce, noodles, and tofu and give it all a good stir.
Tips & Tricks to Make Perfect Peanut Noodles
- Make sure your peanut butter is smooth and runny for best results. If it’s stiff, microwave for 30 seconds to soften.
- If not using frozen tofu, press the tofu or microwave uncovered on high for 2 minutes. This will help remove some excess moisture.
- If your noodles are sticking together after cooking, toss them in a little sesame oil.
Though I have not tested these exact substitutions, this recipe is very basic and can easily be customized to suit your needs. Here are my suggestions for any substitutions you might be thinking about:
- Peanut Butter: sub almond butter if you have a peanut allergy, or tahini for nut-free!
- Soy Sauce: sub tamari for gluten-free, or coconut aminos for soy-free
- Rice Vinegar: sub lemon or lime juice
- Maple Syrup: sub any other sweetener of choice such as agave or coconut sugar
- Ground Ginger: sub 1 tbsp fresh grated ginger
- Tofu: replace with tempeh or any other protein of choice
- Rice Noodles: use rice noodles or 100% buckwheat soba noodles for gluten-free (many soba noodles also contain wheat flour), otherwise use whatever noodles you like
Check out these other tasty noodle dishes!
- Spicy Miso Ramen
- Somen Noodle Salad
- Vermicelli Noodle Salad with Soy-Lime Tofu
- Thai Basil Noodle Stir Fry
- Eggplant & Mushroom Tomato Sauce Pasta
If you try out this peanut noodle stir fry, be sure to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! It always makes my day to see you recreate my recipes 🙂 Happy cooking!
Peanut Noodle Stir Fry
- ¼ cup unsalted peanut butter
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- ½ tsp ground ginger
- pinch of red pepper flakes optional for spice
- 16 oz block of firm tofu frozen then thawed*
- 1 tbsp soy sauce
- 2 tbsp water
- 1 tbsp mirin
- ½ tsp ground ginger
- 1 garlic clove grated
Noodles & Veggies
- 6 oz dry rice noodles
- 1 carrot julienned
- ¼ onion thinly sliced
- 2 garlic cloves minced
- 1 zucchini sliced
- 4 baby bok choy halved or chopped
- 1 tbsp olive oil
- handful of cilantro optional for garnish
- Cook rice noodles according to package directions. Drain and rinse under cold water. Set aside.
- Mix together peanut sauce ingredients and set aside.
- Chop tofu into cubes or break up into bite-sized chunks. Mix together soy sauce, water, mirin, ground ginger, and grated garlic. Heat a non-stick pan over medium heat and add tofu and sauce. Stir occasionally to prevent the tofu from sticking. Cook until sauce has dissolved. Set tofu aside.
- Heat olive oil in a large pan or wok over medium high heat. Add carrots, onions, and garlic and cook until onions turn translucent. Add zucchini and bok choy and continue to cook until soft. When all the veggies are cooked, add in the rice noodles, tofu, and peanut sauce and mix until the sauce is evenly distributed. Garnish with cilantro as desired.
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