Name: Vegan Peanut Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Yield: 4 people
Ingredients: 3/4 cup peanut butter; 6 tbsp soy sauce; 3 tbsp maple syrup; 2-3 large limes (juiced); 5 cloves garlic grated; 1 tsp red chili flakes or to taste; 4 scallions (thinly sliced); 1/2 bunch cilantro chopped; 1/3 cup basil leaves; 1 cup red cabbage ( shredded); 1.5 cups green cabbage ( shredded); 1/2 English cucumber cut into 2 inch sticks ((or 3 Persian cucumbers)); 8 oz cherry tomatoes (sliced); 1 bell pepper (sliced (or 4 mini peppers )); 1.5 tbsp black sesame seeds; 14 oz block firm tofu (organic non-gmo); 1 tbsp tapioca; sea salt to taste; 8 oz brown rice ramen or soba noodles (no seasonings)

An easy vegan peanut noodles recipe with vegetables, ramen, air fried tofu and sesame seeds. Loaded with flavor from lime, cilantro and fresh basil, crunchy texture from cucumbers and bell peppers lusciously coated in a garlicky peanut sauce. Super easy to make and perfect for leftover lunches to go. Healthy, oil free and gluten free!

Vegan peanut noodles recipe with vegetables, ramen, tofu and sesame seeds.

Cold peanut noodles for hungry bellies & hot summer days!

The Veggies:

Red and green cabbage, crisp cucumbers, bell peppers and juicy tomatoes all bring their unique flavors and textures to the dish. However this is a recipe to build on, it really changes from day to day depending on what vegetables are having a moment.

I love adding sliced radishes into the mix and a handful of broccoli slaw if I have it in the fridge that day. Jicama would make a lovely crisp addition too, so get creative and experiment with some of your favorites.

Vegan peanut noodles recipe with vegetables in a peanut lime sauce.

The Peanut Sauce:

I love the marriage of flavors between creamy peanut butter, freshly squeezed lime, salty tamari, grated fresh garlic and a little heat from chili flakes, all perfectly balanced with a little sweetness from maple syrup. Taste as you go and adjust everything to your likeness.

The Noodles:

Whole grain ramen are simply perfect here. I stock up on the millet brown rice variety (without the seasonings) so i can always make my easy vegan ramen in miso coconut broth and now also for these to die for peanut noodles. That being said soba noodles or any rice noodles could work fine as well, just make sure not to overcook them.

The Tofu:

Air fried tofu with just a pinch of sea salt and coated in tapioca will yield the perfect little bites to add to this salad. Reminiscent of a light tempura batter but oil free and good for you.

The Herbs:

I love adding both cilantro and fresh basil here, however if you don’t have a loving relationship with cilantro just replace it with more basil or flat leaf parsley.

Can I Make Vegan Peanut Noodles Without Soy Sauce ?

Absolutely, you can use coco aminos instead, just remember to adjust seasonings with a pinch of sea salt to your taste.

Make it Spicy:

A good pinch of red chili flakes is perfect for me, if you want to embrace the heat a little more I’d suggest adding some fresh slices of habanero pepper if you can handle it.

How to Make Vegan Peanut Noodles with Ramen & Tofu:

You can prepare everything in advance and store in separate containers in the refrigerator, yes including the noodles and the sauce.
When ready to serve just mix in a large bowl and drizzle with the peanut sauce over the top. Toss until everything is lusciously coated and enjoy sprinkled with sesame seeds. Follow the recipe instructions below for the step by step tutorial.

I’m not sure if these are Thai or Chinese noodle bowls, all I know is that they are some kind of delicious fusion you need to have in your life on a regular basis. What a fun way to get lots of fresh veggies in the belly. Let’s do this kids!

Vegan peanut noodles with vegetables and tofu.

P.S. Hey if you make this recipe please come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram, i love seeing your recreations of the recipes ~ Florentina Xo’s

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