Creamy peanut butter noodles with veggies and textured soy protein. This dish is perfect for lunch, as a weeknight dinner, and even for meal-prep. It’s creamy, delicious and great comfort food. The recipe is healthy, vegan, protein-rich, gluten-free, and easy to make in about 25 minutes
Peanut butter noodles with veggies
Do you like peanut 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 creamy peanut butter noodles.
Perfect for lunch, dinner or meal-prep
This creamy Asian 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 meal 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 make this vegan peanut butter noodles recipe, please leave a comment and rating 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.
If you love pasta dishes, make sure to also visit these vegan recipes:
- Creamy Pasta Soup
- Vegan Lasagna Roll Ups
- Easy Vegan Pasta Salad
- Roasted Red Pepper Pasta
- Vegan Pasta Bake
- Spinach Pasta Sauce
- Vegan Baked Ziti
- Thai Curry Coconut Soup
- Vegan Mac And Cheese
How To Make Peanut Butter Noodles?
This recipe is very easy to make in just a few steps. Check the easy instructions below. Happy cooking!
Peanut Butter Noodles
Ingredients
- 150 g (5.5 oz) 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 cooked chickpeas)
- 3 tbsp peanut butter
- 1 small carrot
- 1 green pepper
- 1/2 zucchini
- 1/2 tbsp sesame oil
- 1 onion
- 2 cloves garlic minced
- 1/2 tbsp fresh ginger (optional)
- 2 tbsp soy sauce (gluten-free if needed)
- 2 tsp curry powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp peanuts (optional)
- Cilantro or parsley to garnish
Instructions
- Cook rice noodles in salted water, according to packaging instructions.
- 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, ginger, and minced garlic and saute 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!
Notes
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I rarely comment on recipes, but I needed to rate this 5/5 and tell you how awesome it is!
It has become part of my recipe rotation, I’ve made it soooo many times! And I often end up just making a double batch.
I leave out the soy protein and just add more veggies, e.g. aubergine, but I want to try that if I can find any.
Just one thing I noticed, the German recipe doesn’t mention the ginger in the Anleitung (it is on the Zutatenliste). I noticed that first time I made it and just checked the English version, by now I pretty much have the recipe memorised. I don’t know if you can easily change the recipe, but I thought I’d let you know anyway.
Thank you for this awesome recipe and liebe Grüße from a fellow German peanut butter lover, thank you for enabling me in my peanut butter addiction ;D
Dear Carina, thanks so much for your thorough feedback! I am so glad you love this meal and make it so often. Thanks for pointing out the missing ginger in step 4 on my German site, I fixed it now. 🙂
Best wishes, Ela
I literally make this at least once, twice a week 🙂 obsessed!!!! Best recipe ever 🙂 xx
Wow, that’s wonderful! I am so glad you love it, Teddi. 🙂
I never comment on the recipes but i must admit that this one is a winner. I literally licked the plate 🙂 It’s heaven. Thank you Ela, it was really good. Will deffo duo it again.
Yay, that’s awesome! I am so glad you enjoyed the recipe, Yulia. 🙂
wow!!! soooo good!! the spices heighten this dish to the max! can’t wait to make this again!
BTW-I couldn’t see when in the recipe to add the optional ginger. Did I miss it? I added it with the onion and garlic.
Thanks for another fantastic recipe! Been loving your creations!
My mistake! Thanks for letting me know, Sarah. Adding it with the onion and garlic was correct. 😀
So glad you liked the recipe. 🙂
This will be going into my regular recipe rotation it was sooo good! I am usually so suspicious of peanut butter in savory recipes but this was really good. Added some lime and served with chopped scallions.
My non vegan family loved it!
Yay, that’s awesome! Glad you and your family loved the recipe. 🙂
Good evening from Cyprus again Ela!
I have 3 questions. 🙂
If we use chickpeas when do we add them in the skillet?
Secondly you say 2/3 of coconut milk. That means that you only use the liquid and leave out the ‘thick part right?
And lastly, do you think this would work with spaghetti too?
Thanks for your answers ♥️
Hi Eliana, you should shake the coconut milk can. It’s 2/3 cup (160 ml). 🙂 You can add the chickpeas in step 6.
I am sure it would work well with spaghetti. 🙂
I rarely comment on recipes but this was insane. I’m generally a fussy eater, but I’ve made two things from your website and loved them both! I’ve got to learn to master restraint because I wanted to finish the whole pot there and then! This is definitely one I’ll be making over again
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!
Awesome! Thanks for your feedback, Lori. Would be awesome if you could rate the recipe. 🙂
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.
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. 🙂
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
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! 🙂
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. 🙂
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. 🙂
Looks very delicious maybe later I will try your recipe. Thanks!
I hope you will like it if you give it a try. 🙂
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 🙂
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 🙂
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! 🙂
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 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. 🙂
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 🙂
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 🙂
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 🙂
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
❤️
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 🙂