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vegan peanut noodles topped with chopped peanuts and herbs in a serving bowl

Vegan Peanut Noodles

This recipe features rice noodles coated in a creamy vegan peanut sauce with fresh herbs and scallions. It's easy to make and customize.
Course Dinner, Lunch, Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 386kcal



  • 16 ounces rice noodles
  • 4 scallions sliced
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • ½ cup chopped peanuts

Peanut Sauce


  • 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.


Serving: 0.5cup | Calories: 386kcal | Carbohydrates: 56g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 393mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg