Irresistible Plant-Based Peanut Noodles

Looking for a quick, satisfying meal that's bursting with flavor? These Plant-Based Peanut Noodles are just what you need! Combining the rich creaminess of peanut butter with the perfect balance of savory and spicy notes, this dish is a true crowd-pleaser. Whether you're a committed vegan or simply looking to incorporate more plant-based meals into your routine, these noodles are sure to become a favorite in your recipe collection.

These Plant-Based Peanut Noodles are more than just a meal – they're a flavor experience. The creamy peanut sauce, with its perfect balance of sweet, savory, and spicy, coats each noodle for a satisfying bite every time. The dish comes together quickly, making it ideal for busy weeknights, yet it's impressive enough to serve to guests.

Whether you're new to plant-based eating or a seasoned vegan cook, these noodles demonstrate how delicious and satisfying vegan cuisine can be. They're proof that you don't need animal products to create a meal that's rich, creamy, and utterly crave-worthy.

So grab your chopsticks (or fork – we won't judge!) and dive into a bowl of these irresistible Plant-Based Peanut Noodles. Your taste buds will thank you!

Ingredients

For the noodles:

• 8 ounces brown rice noodles (or noodle of choice)

For the sauce:

• 2 large cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon olive or avocado oil
• ⅓ cup (80 g) unsalted creamy peanut butter
• 2 tablespoon low sodium soy sauce or tamari
• ½ cup (120 ml) hot water
• 2 teaspoon apple cider vinegar or rice vinegar
• 2 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• 1 tablespoon maple syrup or date syrup

For garnishing:

• Crushed peanuts
• Chopped scallions
• Red pepper flakes

Instructions

1. Prepare the noodles:
   • Bring a large pot of water to a boil and cook the noodles according to package directions. Once cooked, drain, rinse and set aside.
2. Create the aromatic base:
   • o Heat the oil in a large sauté pan over low heat. Add the garlic and ginger and sauté for about 2 minutes or until golden brown, being careful not to let the garlic burn. Remove from heat.
3. Make the peanut sauce:
   • Add in all of the remaining sauce ingredients and whisk together until smooth, adding more hot water as needed to reach your desired consistency. Keep in mind sauce will thicken as it cools.
   • Taste and adjust seasoning with more tamari, soy sauce, sriracha or syrup as desired.
4. Combine and serve:
   • Add the cooked noodles to the peanut sauce and mix well.
   • Serve the noodles, garnishing with crushed peanuts, chopped scallions, and a sprinkle of red pepper flakes.

Tips and Variations

• This recipe is highly customizable. Feel free to add your favorite vegetables like bell peppers, carrots, or broccoli for extra nutrition and crunch.
• For a protein boost, consider adding cubed tofu, tempeh, or edamame.
• The sauce can be made ahead of time and stored in the refrigerator for quick meal prep.
• Experiment with different types of noodles – soba, udon, or even zucchini noodles for a low-carb option.
• Adjust the spiciness to your liking by increasing or decreasing the amount of sriracha.
• Leftover sauce makes an excellent dip for spring rolls or raw vegetables.