Thai Vegan Peanut Noodles
These Thai vegan peanut noodles are the perfect easy and healthy 15 minute meal. Noodles and crunchy veg are slathered in slightly spicy peanut sauce, and topped with toasted peanuts. Served hot or cold, weeknight dinner doesn’t get better than this!
Ingredients
- 200 g noodles
- 150 g frozen edamame beans
- 1 medium carrot thinly sliced lengthways
- 100 g red cabbage shredded
- 90 g peanut butter smooth
- 4 tbsp soy sauce
- 4 tbsp water
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1.5 tbsp rice vinegar
- 2 tsp gochujang or sriracha
- 2 sliced green onions optional
- 30 g toasted peanuts optional
- handful chopped coriander optional
Instructions
- Cook the noodles according to pack instructions, adding the edamame to the pan to defrost. Make sure not to overcook the noodles, as you don’t want them to go mushy.
- To make the sauce, combine the peanut butter, soy sauce, water, minced garlic and ginger, rice vinegar, and gochujang or Sriracha in a bowl, and whisk or blend until smooth.
- Drain the noodles and edamame, rinse them with cold water, then toss with the peanut sauce and sliced veggies. Garnish with sliced green onion, toasted peanuts and coriander.
Notes
The finished noodle dish will keep in the fridge for up to 3 days. You can eat it cold, or warm it up in a pan or the microwave until hot through. This also makes it great for meal prep, or lunch time leftovers.
Tried this recipe?Let us know how it was!