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This vegan satay noodles recipe is gluten free, quick, and also easy to make! In addition, it is loaded with veggies, customizable, and made with peanut butter sauce!
Making this peanut butter noodles recipe is so easy but it has a lot of flavors just like my Thai peanut noodles. You can customize it as well because you can add any veggies you like.
If you are looking for more Asian inspired noodle dishes, you can also try my vegan teriyaki noodles, garlic sesame noodles, vegan chow mein, vegan curry ramen or vegan noodle bowl. These recipes are perfect for weeknight dinners because they come together so fast!
But, before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make Vegan Satay Noodles
You can really use any kind you like but I like using thick ones like Pad Thai noodles. I also usually use brown rice noodles to keep it healthier.
I love adding carrots, mushrooms, green onions, and bell pepper to this dish because the combination tastes amazing. You can also add cabbage, edamame, or any other veggies you like.
Toasted Sesame Oil
Toasted sesame oil is one of my favorite ways to add flavor to Asian dishes so it works great in this vegan satay noodles.
My version of this sauce is made with creamy peanut butter, maple syrup, coconut milk, tamari, red pepper flakes, fresh ginger, garlic, and rice vinegar. I also love adding crushed peanuts for serving because it gives a great crunch and taste.
How to make it
- You will start by cooking the rice noodles according to the package instructions.
- While the noodles are cooking, make the satay sauce by combining all the sauce ingredients into a high speed blender and blend until very smooth. Set aside.
- In a large skillet or pan over medium heat, add the oil, and when oil is hot add the mushrooms and cook for a few minutes until soft. And then add the green onions, bell peppers, carrots into the pan, cook for another couple of minutes until they are softer.
- Now, add the sauce into the pan and cook for 5 minutes until the sauce is thicker. Add the cooked noodles into the pan and mix everything really well, cook for another 2 minutes. Serve with crushed peanuts on top.
Tips & Variations
- You can easily add some baked tofu to these peanut noodles with vegetables.
- Make sure to cut the veggies thin, you can also use a peeler to make ribbons for this.
- If you want to make it spicier, you can add Sriracha into the sauce.
- Always adjust to taste and add salt if needed.
Frequently Asked Questions
Yes! You can use coconut aminos instead of tamari to keep it soy free.
It will be a very different tasting sauce but it should work.
Yes, but it won't be as creamy even though it will taste great!
How to store it
You can store these vegan peanut satay noodles for 3 to 4 days so just place them in an airtight container and store them in the fridge. When you are ready to reheat, you can do it on the stovetop but you might need to add a splash of water if the sauce gets thicker.
This homemade vegan satay noodles with peanut sauce is easy, quick, filling and satisfying. It's also:
- Gluten free
- Loaded with vegetables
- Also so delicious!
More Asian inspired plant based recipes to try
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan satay noodles recipe is gluten free, quick, and easy to make! It is loaded with veggies, customizable, and made with peanut butter sauce!
- 1 tablespoon toasted sesame oil
- 4 green onions (sliced)
- 2 cups sliced shiitake mushrooms (sub for cremini mushrooms)
- 1 red bell pepper (thinly sliced)
- 1 medium carrot (thinly sliced)
- 8 ounces rice noodles
- Crushed peanuts for topping
- ⅓ cup creamy peanut butter
- 1 can (13.5 oz) full fat coconut milk
- 3 tablespoon tamari (sub for soy sauce if not gluten free)
- 1 tablespoon maple syrup
- ¼ teaspoon red pepper flakes
- 2 teaspoons fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 tablespoon rice vinegar
- Salt to taste
- Start by cooking the rice noodles according to the package instructions.
- While the noodles are cooking, make the satay sauce by combining peanut butter, coconut milk, tamari, maple syrup, red pepper flakes, garlic, ginger, rice vinegar, and salt into a high speed blender and blend until very smooth. Set aside.
- In a large skillet or pan over medium heat, add the oil, and when oil is hot add the mushroom and cook for 4 to 5 minutes until soft. Add the green onions, bell peppers, carrots into the pan, cook for 3 to 4 minutes until they are softer.
- Add the sauce into the pan and cook for 5 minutes until the sauce is thicker. Add the cooked noodles into the pan and mix everything really well, cook for another 2 minutes.
- Serve with crushed peanuts on top.
You can add some baked tofu to this dish.
Make sure to cut the veggies thin.
If you want to make it spicier, add Sriracha into the sauce.
Always adjust to taste and add salt if needed.
- Serving Size: 4-6
- Calories: 727
- Sugar: 11.4g
- Sodium: 540.3mg
- Fat: 45.6g
- Trans Fat: 0g
- Carbohydrates: 68.4g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 0mg
Keywords: peanut butter noodles, peanut noodles with vegetables, vegetarian satay noodles