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  • Jeeca Jeeca
  • - August 30, 2018
  • - 3:44 am

Stir-Fried Peanut Sesame Noodles

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This Stir-Fried Peanut Sesame Noodles recipe is for my fellow peanut-lovers! It has a lush, rich, and somewhat creamy sauce that beautifully coats the noodles. This recipe is also great to pack with vegetables and protein of your choice.

THE INSPIRATION FOR THESE PEANUT SESAME NOODLE RECIPE

These Peanut Sesame Noodles may just be the best stir-fried noodle dish I’ve ever came up with. Well, that may be for now at least. This was inspired by my love for stir-fried rice noodle dishes and satay dishes from Thai restaurants. I also love using peanut butter in cooking because of the richness it adds to sauces and also that extra layer of flavour, of course.

A more recent remake!

THE PEANUT SESAME SAUCE

I used a mix of peanut butter and soy sauce for the sauce. The peanut butter really helps thicken and make the sauce somewhat creamy.

I also used my favourite Korean sesame oil for the sauce. I purchase this Korean brand and I find that it’s the most fragrant and robust sesame oil. I highly recommend this for the sauce.

RICE NOODLES

As for the noodles, I used rice stick or rice noodles, that were around 5mm thick.

You can of course use whatever noodles you like but I find that these noodles have the perfect chewiness for the creamy sauce.

HOW TO PREPARE THE RICE NOODLES

I actually don’t cook the rice noodles and simply soak them in boiling hot water until they’re pliable, chewy, and a solid white (no longer translucent as when they’re dry).

This way, the noodles don’t overcook since we’ll be stir-frying them later on.

CAN I USE OTHER NOODLES?

Yes! Feel free to use other noodles of choice. I recommend using thick wheat noodles but any other noodles work too! It’s really up to your preference.

You can check out my video to see how I made these noodles along with 2 other easy noodle dishes!

Also, this is a perfect way to add in those leftover veggies you have lying in your refrigerator! So slice up those veggies, prepare the sauce, cook you noodles, and bring your pan out!

It’s time for some stir-fried noodles! Check out the recipe below.

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

You can also check out my other noodle recipes:

  • Chili Garlic and Black Bean Eggplant Noodles
  • Easy Sweet, Spicy, and Saucy Noodles
  • Stir-Fried Tofu and Basil Noodles
  • Tantanmen (Vegan Ramen)
  • Yaki Udon
  • Chinese-Style Bolognese
  • Ginger and Scallion Noodles

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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Stir-Fried Peanut Sesame Noodles (Vegan)

5 from 10 votes
A really lush and somewhat creamy bowl of Stir-Fried Peanut Sesame noodles. So good and satisfying! Made with simple ingredients and a great way to squeeze in those leftover veggies!
This vegan recipe is inspired by my love for thai noodle recipes and peanut satay sauce!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 525 kcal

Ingredients
  

  • 180 g dry rice noodles or other noodles of choice * see notes
  • ¼ cup sliced scallions
  • ½ medium red onion sliced into strips
  • ½ cup sliced bell peppers sliced into strips*
  • 2 tbsp sesame oil highly recommend, but feel free to use other oil
  • 200 g extra firm tofu pan fried and sliced into strips (optional)*
  • ½ cup purple cabbage optional*
  • Cilantro for topping
  • Sesame seeds for topping

Sauce

  • ¾ cup vegetable broth or water (warm)
  • 2 1/2 tbsp peanut butter I used slightly salted and sweetened peanut butter
  • 3 cloves garlic minced
  • 2 tbsp sesame oil highly recommend, but feel free to use other oil
  • 2 tbsp maple syrup other liquid sweetener, or sub with sugar
  • 4 tbsp soy sauce or to taste
  • 1 tsp sriracha optional, adjust according to desired spice

Cornstarch Slurry

  • 1/2 tbsp cornstarch mixed into a slurry
  • 1 tbsp room temperature water

Instructions
 

  • You can watch the video below to see how I cooked these noodles.
  • Place the noodles in a large heat proof boil. Pour boiling hot water over the noodles until completely soaked. Carefully separate the noodles with chopsticks. Leave then oodles to sit for a few minutes until pliable and no longer translucent. Drain the water afterwards. If using other type of noodles, see notes.
  • Mix all sauce ingredients in a bowl until smooth. Adjust flavours based on desired taste. Set aside.
  • In a separate small bowl, mix together the cornstarch and water until diluted.
  • In a large pan, heat the 2 tbsp sesame oil or other oil. Saute the onions, scallions, and bell peppers.
  • Add in the tofu and other veggies you’re using. Sauté until tender.
  • Add in the noodles. Pour in the sauce while mixing the noodles.
  • Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles.
  • Turn off the heat. Top with sesame seeds and herbs, if using. Enjoy while hot!

WATCH Video

Notes

Noodles: If using other noodles like wheat noodles, cook them until chewy or according to package instructions before placing them in the sauce to cook down.
 
Tofu and veggies: The tofu and veggies are really up to you! You can even use carrots, bean sprouts, and basically whatever you have available!

NUTRITIONAL INFO

Serving: 1serving | Calories: 525kcal | Carbohydrates: 68g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 1829mg | Potassium: 338mg | Fiber: 2g | Sugar: 11g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can Pin these Images:

#noodles #vegannoodlesrecipe #veganecipes #asianrecipes #asianfood #vegan #plantbased #healthy #ricenoodles #peanutbutter #peanutnoodles #vegetarian #vegetarianrecipe #easyveganrecipe #easyveganrecipes #easyvegan #foodinspiration #recipeideas

This Post Has 7 Comments

  1. LKC 9 May 2021 Reply

    5 stars
    I made this recipe yesterday for my niece, nephew, and mom as part of our weekend cooking adventures, and it was a HIT. Incredibly delicious and easy to throw together once the vegetable/tofu prep was complete. My nephew, who can be a bit of a picky eater, asked for seconds…and then thirds! That is the ultimate sign of success in this house. Delicious. Mahalo!

    1. Jeeca 10 May 2021 Reply

      So happy you guys enjoyed it ◡̈ thanks so much

  2. Calvin 12 Jul 2021 Reply

    5 stars
    Made this for lunch after church, everyone loved it, had to print a copy of the recipe for my mother-in-law to take home.

  3. Susan 13 Aug 2021 Reply

    5 stars
    Really delicious and quick to make. I used Udon noodles as I only have really thin rice noodles. It was so creamy and and really tasty. Definitely make this again. X

    1. Jeeca 14 Aug 2021 Reply

      Thanks so much Susan!! 🙂

  4. Kelsey 10 Nov 2021 Reply

    5 stars
    The flavor for this recipe was incredible! I’m new to tofu and trying to get use to the texture but it was great in the noodles, I did add crushed peanuts ontop to give it some more texture but the recipe itself was delicious! I’ll definitely make it again.

    1. Jeeca 12 Nov 2021 Reply

      The crushed peanuts are a great addition!! thanks so much Kelsey and glad you gave it a try ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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