My recipe for vegan peanut noodles includes an easy sauce spiked with sesame oil and lime juice and plenty of fresh herbs, scallions, and chopped peanuts. Plus, you can prepare this creamy peanut butter pasta in 20 minutes. Enjoy it for lunch or dinner with added vegetables or protein if desired!
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Some days, I just really don’t feel like putting in the time and effort for a home-cooked meal. And when it’s been a really tiring day, I may not even feel like thinking about ordering takeout either. Call me lazy, but I know you have all been there too, right?!
That’s when I dip into my mental stash of recipes that require very little effort but are still fresh, healthy, and balanced. Some of my go-to meals that fit the bill are pita pizzas or naan bread pizzas, pasta salad, and sandwiches.
Noodle dishes like these vegan peanut noodles are also a great choice! They take about 20 minutes to make. And they’re highly customizable.
Add a protein if you want. Enjoy the leftovers cold for lunch the next day. Whatever floats your boat. The versatility of this recipe offers something for everyone!
How to Make Vegan Peanut Noodles
For the full recipe card, scroll to the bottom of the post or click the “jump to recipe” button at the top. Here’s a preview of the steps in the meantime.
- Gather ingredients: rice noodles (or a similar noodle, see Expert Tips for suggestions), ingredients for peanut sauce, fresh herbs, scallions, and peanuts.
- Cook the noodles.
- While the noodles are cooking, make the sauce and chop the herbs, scallions, and peanuts.
- Drain the noodles. Add the rest of the ingredients and the sauce, mix well, and enjoy!
- Noodles: I use this brand of rice noodles for my vegan peanut noodles. Thai Kitchen brand rice noodles are also good. You can substitute udon or soba noodles or even spaghetti or fettuccine. Keep in mind that udon and soba noodles may contribute a different taste than rice noodles though.
- Veggies to add: Carrots, bell pepper, and broccoli would all taste delicious in this recipe. Feel free to add!
- Proteins to add: Use these peanut noodles as a base for a complete meal by adding shrimp, crispy tofu, chicken, or edamame.
- Sauce: Make it in advance if you want to save time! I love keeping extra peanut sauce in the fridge to use as a veggie dip and condiment throughout the week. You should try it!
More Peanut Recipes
If you adore these vegan peanut noodles like me, check out my Peanut Soba Noodles with Roasted Broccoli, Spicy Peanut Tofu Buddha Bowl, and Vegetarian Curry Peanut Vermicelli Soup. You may also enjoy the No Waste Broccoli Salad with Peanut Dressing.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Vegan Peanut Noodles
- 16 ounces rice noodles
- 4 scallions - sliced
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ½ cup chopped peanuts
- Bring a pot of water to a boil. Cook the rice noodles according to package instructions.
- In the meantime, prepare the scallions, herbs, and peanut sauce. In a measuring cup or small bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, and maple syrup. Add warm water, one tablespoon at a time, and continue whisking until the sauce gets more runny/less thick and reaches your desired consistency.
- Drain the noodles in a colander and rinse with cold water. Put the noodles in a mixing bowl, add the scallions and herbs, and pour the peanut sauce over everything. Mix until the noodles are coated. Top with chopped peanuts before serving.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- No rice noodles? Sub soba, udon, spaghetti, or fettuccine.
- Add 1 to 2 teaspoons of Sriracha for a spicy kick.
- Bulk up the recipe with veggies (like carrots, bell pepper, or broccoli) and a protein source (shrimp, edamame, tofu, or chicken).
- Leftovers will last in an airtight container the fridge for 3 to 4 days. Enjoy warm or reheated in the microwave for a couple of minutes.
Happy cooking! – Lizzie