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Peanut butter noodles with veggies
Do you like peanut butter noodles? I love creamy sauces and peanut butter adds so much creaminess and flavor to a recipe. And honestly, who doesn’t love noodles, well, I do for sure. This dish turned out so delicious, that’s why I made it a couple of times during the last week.
I used wide rice noodles, which are perfect for this recipe because they absorb so much of the creamy sauce. Furthermore, rice noodles have the advantage that they are gluten-free. So let’s start to make these yummy peanut butter noodles.
Peanut butter noodles for lunch, dinner or as a meal-prep
This creamy dish can be served for lunch or dinner but it’s also great as a meal-prep for work or school. It’s a delicious comfort food which is ready in 25 minutes. This peanut butter noodles recipe can be made with your favorite veggies.
I chose zucchini, carrot, peppers, and onion. You could also add some broccoli or cauliflower or make it spicy with hot peppers if you love spicy food. You can, of course, also leave out the veggies, however, they add a nice flavor and they are furthermore healthy.
This peanut butter noodles recipe is:
- Creamy
- Flavorful
- Rich
- A great comfort food
- Vegan
- Protein-rich
- Gluten-free
- Dairy-free
- Plant-based
- Easy to make
Textured soy protein or chickpeas
I made this delicious recipe with textured soy protein because it adds a lot of plant-based protein, however, if you want to avoid soy, you can also use chickpeas instead. In my opinion, chickpeas are delicious in every savory meal and I love to add them to various dishes, like this VEGAN CHICKPEA CURRY for example.
Should you recreate my vegan peanut butter noodles recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Peanut butter noodles
Ingredients
- 3 cups cooked rice noodles
- 2/3 cup coconut milk canned (divided)
- 1/2 cup vegetable broth
- 1 cup textured soy protein (or 1 1/2 cups of chickpeas)
- 3 tbsp peanut butter
- 1 small carrot
- 1 green pepper
- 1/2 zucchini
- 1 tbsp sesame oil
- 1 onion
- 2 cloves garlic minced
- 2 tbsp soy sauce (wheat free if GF)
- 2 tsp curry powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp peanuts
- Cilantro or parsley for decoration
Instructions
- Cook rice noodles in salted water, according to packaging instructions. You will need 3 cups of cooked rice noodles for this recipe
- Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid
- Chop your veggies (carrot, green pepper, zucchini, onion) into small cubes. The smaller you chop the veggies, the faster they will cook
- Heat 1 tbsp of sesame oil in a skillet, add the chopped onion and minced garlic and fry for 4-5 minutes over medium heat
- Add the chopped carrot, green pepper, zucchini, the soy sauce, 1/2 cup vegetable broth and 1/3 cup coconut milk to the skillet and let simmer with a lid on for about 5 minutes on low-medium heat
- Add the textured soy protein, the remaining 1/3 cup coconut milk, the peanut butter, curry powder, smoked paprika and salt/pepper to taste. Let simmer for a further 4-5 minutes or until it reaches the desired creaminess
- Finally, add the noodles and stir to coat them with the sauce. You can now also add the peanuts and herbs (cilantro or parsley) to taste. Enjoy your creamy peanut butter noodles!
If you are using Pinterest, feel free to pin the following photo:
Wow, this is such a delicious meal! ????
I love rice noodles with a creamy peanut butter sauce.
And such a good idea to add soy for some extra protein ????????
Thank you so much, Bianca! So glad you love rice noodles with a creamy peanut butter sauce as well 🙂
I LOVE this recipe, Ela! All of my favorite ingredients and sounds so creamy and nourishing! Beautiful photos too!
Aww, thank you, Nisha! Your compliment is so flattering 🙂
I love you
❤️
This looks absolutely divine Ela! Love peanut butter sauces with noodles. So delicious and comforting 😀
Thanks a lot, Nadia! I agree it’s very comforting and yummy 🙂
Just made this for dinner, it is soooo yummy my son loves it too, thanks Ela, we’ll definately be giving more of your recipes a try. Btw I used Durham wheat noodles once they are boiled I like to give them a quick stir fry, before adding them to sauces ????
So glad to hear that, Jackie! Thank you very much for your great feedback 🙂
Hi Ela, I love these noodles, and wish I had the ingredients to make them right now! I love that you think to provide the chick pea option, so helpful! And everything is so creamy and flavorful! Dee xx
Thank you very much, Dee! I hope you will try them out soon. Happy weekend 🙂
I made this for dinner tonight and my family loved it! Mine didn’t look quite as good as your pictures but it’s the taste that counts ????
Thank you so much, Dana! I really appreciate your kind feedback and I am glad you loved my recipe. 🙂
What a delicious post Ela! Love your peanut butter noodles, the sauce looks so creamy and the whole dish just screams ‘eat me!’, also, the pictures are just fantastic!
Thank you so much, Anna! Such a sweet compliment 🙂
I’ve just tried this recipe and it is just amazing!! so easy to make and so yummyyyyy! so comforting I loved it!! I make a lot so I can have some for the next few days! I’ve added butternut squash to have more veg. Thank you for sharing such delicious recipes and easy to make! Love xx
Thanks so much for this wonderful feedback, Louise. I really appreciate it a lot! 🙂
Ela! thank you so so much for this recipe! I made it today, and it was just AMAZING.
Keep the amazing work and thank you for sharing with us
Thank you so much, Alejandra! Makes me so happy 🙂
This is fantastic, I will definately be making it again! I ate it quicker than my husband and that’s saying something! Thank you so much Ela! ????
That’s awesome!! Makes me so happy. Thanks for your great feedback 🙂
Looks very delicious maybe later I will try your recipe. Thanks!
I hope you will like it if you give it a try. 🙂
Ela if you can, please let me know how many calories does this meal contain. I’d like to know to reach the amount of calories I need per day
Hello Natasha, you can check out Cronometer.com to calculate the calories. It’s best to enter all ingredients in grams. 🙂
An instanst favourite from the first time making! I’m not sure how we went so long without your webiste but its our new favourite thing, I made extra with tomorrow in mind but we couldn’t leave it alone. Thank you for the recipe and we’ll lcertainly be recommending it to friends.
Wow, thank you so much for this lovely comment, Andrew! I really appreciate it. 🙂
A delicious “”comfort” meal. Wasn’t sure about using curry with peanut butter and I didn’t add the full amount suggested, but the result was still great. I used broccoli instead of zucchini and may add spinach to the leftovers. Also, I used soy sauce instead of salt. Since the dish has Thai overtones, I added lime juice which gave it a nice “kick”. Thanks!
Thanks for your fantastic feedback, Lynne! 🙂
Wow !!! This dish was one of the tastiest dishes I have ever made. My husband added chicken to his but definitely not needed. Thank you for sharing your incredible Recipes
Hi Ela, I’m going to try this recipe this week. It looks wonderful! Just to clarify, off I use chick peas, at which step do I add them? Thank you for your help!
Hey! You can add them at step 5. I would use a little bit less broth because you are leaving out the textured soy protein which absorbs some liquid. 🙂
Definitely Neill be making this tonight! But I’m wondering how you get the TVP into those nice chunks?
Hey, it’s actually mentioned in step 2: Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid.
🙂
I meant how did you get the TVP into cubed pieces like that? Mine turned into just a crumble. It could be because the TVP I had was a bit past it’s “best by” date.
Delicious and beautiful recipe. Fun to make and satisfying to eat. I plan on keeping it in my rotation. I am not proficient in this type of food but your recipe made it easy! Thanks!