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Peanut Noodles being eaten with chopping sticks
5 from 6 votes

Peanut Noodles

This Peanut Noodles recipe comes together in 10 minutes. It makes for an easy dinner using noodles, tofu, veggies with a creamy peanut sauce
Prep Time5 mins
Cook Time5 mins
Course: Mains, Vegan
Cuisine: Asian
Keyword: dinner, easy, quick
Servings: 2
Calories: 612kcal
Author: Ayeh
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Ingredients

  • 120 g rice noodles
  • 150 g firm tofu
  • 2 garlic cloves diced
  • 1 baby bok choy bulb sliced thinly
  • 80 g green cabbage sliced thinly

Peanut sauce

  • 4 tablespoon natural peanut butter
  • 2 tablespoon soy sauce
  • 2 tablespoon pure maple syrup
  • 1 tablespoon rice wine vinegar
  • 2-4 tablespoon water
  • 1 garlic clove
  • Fresh ginger to taste
  • Dash of sesame oil

Garnish

  • Crushed peanuts, green onions, red pepper flakes or chilii sauce / oil

Instructions

  • In a bowl, grate the garlic and ginger and add all the remaining peanut sauce ingredients. Start by adding 2 tablespoons of water and whisk together to achieve a creamy yet runny consistency. If it's too thick, add more water slowly
  • In a large pan, saute the diced garlic and once browning, use your hands to crumble in the tofu.  Add the vegetables with a pinch of salt and saute together for a few minutes until lightly cooked
    At the same time, cook the noodles as per the packet instructions in boiling water
  • Remove the pan from the heat, add the noodles and pour in the peanut sauce. Gently stir together and if needed, add a dash of the noodle cooking water to make them a creamy saucy texture
  • Garnish with crushed peanuts, green onions, red pepper flakes or chili sauce and enjoy your creamy peanut noodles

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Nutrition

Calories: 612kcal | Carbohydrates: 77g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Sodium: 838mg | Potassium: 210mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2554IU | Vitamin C: 42mg | Calcium: 219mg | Iron: 2mg