Stir-Fried Peanut Sesame Noodles (Vegan)
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!
Ingredients
- 6.5 oz 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
- 1/2 lb 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
- 3-4 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 rice noodles in a large heat proof bowl. Pour boiling hot water over the noodles until completely soaked. Carefully separate the noodles with chopsticks. Leave the noodles 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.
Do note that you don't need to boil or cook rice noodles - simple soak these until pliable so they hold their shape and are still al dente after stir-frying.
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 :)