Stir-Fried Peanut Sesame Noodles (Vegan) Recipe
A quick and delicious vegan stir-fried peanut sesame noodle dish featuring rice noodles, fresh vegetables, and a rich peanut sauce. Perfect for a nutritious weeknight dinner, this recipe combines pan-fried tofu, vibrant bell peppers, and a savory-sweet peanut sauce for a satisfying meal in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Noodle Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Noodles and Vegetables
- 6.5 oz dry rice noodles (or other noodles of choice)
- ¼ cup sliced scallions
- ½ medium red onion, sliced into strips
- ½ cup sliced bell peppers, sliced into strips
- ½ cup purple cabbage (optional)
- Cilantro, for topping
- Sesame seeds, for topping
Protein
- ½ lb extra firm tofu, pan fried and sliced into strips (optional)
Sauce
- ¾ cup vegetable broth or warm water
- 2½ tbsp peanut butter (slightly salted and sweetened recommended)
- 3 cloves garlic, minced
- 2 tbsp maple syrup (or other liquid sweetener; can substitute sugar)
- 3-4 tbsp soy sauce (or to taste)
- 1 tsp sriracha (optional, adjust to desired spice level)
- 2 tbsp sesame oil (highly recommended, or other oil)
Thickener
- ½ tbsp cornstarch
- 1 tbsp room temperature water
Instructions
- Soak the Noodles: Place the dry rice noodles in a large heatproof bowl and pour boiling water over them until fully submerged. Use chopsticks or a fork to gently separate the noodles. Let them soak for a few minutes until they become pliable and lose their translucency. Drain and set aside.
- Prepare the Sauce: In a bowl, combine the peanut butter, minced garlic, vegetable broth, maple syrup, soy sauce, sriracha (if using), and 2 tablespoons of sesame oil. Whisk until smooth, then adjust seasoning to taste. Set aside.
- Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 1 tablespoon of room temperature water until fully dissolved. This will be used later to thicken the sauce.
- Sauté Vegetables: Heat 2 tablespoons of sesame oil in a large pan over medium heat. Add sliced red onion, scallions, and bell peppers. Sauté until the vegetables begin to soften, about 3-4 minutes.
- Cook Tofu and Additional Veggies: Add the pan-fried tofu strips and optional purple cabbage to the pan. Continue to sauté until all vegetables are tender and tofu is heated through, about 2-3 minutes more.
- Add Noodles and Sauce: Add the drained rice noodles to the pan and pour the prepared peanut sauce over them. Toss everything together to mix the noodles evenly with the vegetables and sauce.
- Thicken the Sauce: Cook the mixture for another 3-5 minutes on medium-high heat. Gradually pour in the cornstarch slurry while stirring constantly. Continue to cook until the sauce thickens and coats the noodles thoroughly.
- Garnish and Serve: Turn off the heat. Sprinkle with sesame seeds and fresh cilantro for garnish. Serve hot and enjoy your flavorful vegan peanut sesame noodles.
Notes
- If using other types of noodles, adjust soaking or cooking times accordingly.
- To keep the dish vegan, ensure the soy sauce and peanut butter contain no animal products.
- Adjust the amount of sriracha according to your preferred spice level or omit if sensitivity to spice.
- The tofu is optional but adds a great protein boost and texture contrast.
- You can substitute maple syrup with honey or sugar if not strictly vegan.
