Quick and easy, these Vegan Peanut Noodles are ready to enjoy in minutes. Filled with saucy noodles and lots of veggies, you can prepare this meal ahead of time for weekly lunches or for light and healthy dinners.
protein of choice such as peanuts, tofu or tempeh(see post for more options)
Cook noodles according to package directions then rinse with cold water.
While noodles are cooking, mix sauce ingredients together.
Add noodles, veggies, and peanut sauce together in a large bowl and mix until sauce is incorporated.
Transfer to serving bowls and top with desired toppings such as your protein of choice, green onions and lime wedges.
Sauce: Feel free to double the sauce for extra creamy noodles and save some for later in the week. Or add even more veggies and use some of the extra sauce as needed. Noodles: I used gluten-free chickpea spaghetti, but feel free to use any long noodles you enjoy. If you want to keep it gluten-free, I recommend using chickpea spaghetti, buckwheat noodles, soba noodles, glass noodles, brown rice pasta, or rice noodles. Otherwise, you can use any type you have at home. Make these cold peanut noodles from long pasta (like spaghetti, fettuccini, or vermicelli), vegetable spiralized "noodles" (from zucchini or spaghetti squash), or even ramen noodles.Veggies: Make sure all veggies are sliced thinly to ensure they’re getting covered with sauce and for easier eating. Pro tip: invest in a mandoline for fast, easy slicing.Protein: Feel free to make these noodle bowls a little heartier by adding Tofu Crumbles, Grilled Tofu Steaks, baked tofu, soy curls, Chili Garlic Tofu, edamame, or Teriyaki Tempeh.Make Ahead Tip & Storage: To make this recipe ahead of time, keep the prepared peanut sauce in a sealed jar and the chopped veggies, tofu, or tempeh in airtight containers in the fridge. When you’re ready to serve, simply cook the noodles of your choice and mix everything together in a bowl. You can also prepare this for weekly lunches. Make the noodle bowls as normal, place individual servings in airtight containers, and store them in the fridge for 3 or 4 days. It’s an easy lunch on the go! If you're using gluten-free noodles, they will probably taste best when heated since gluten-free noodles can get a bit hard after refrigeration.**Nutrition info is for 6 servings and does not include optional toppings or protein.