Easy vegan veggie peanut satay noodles! This stir fry is packed with fresh veg and creamy peanut butter sauce.
If there is one easy, quick weeknight meal I regularly make, it’s noodles. And creamy peanut sauce is one of my all time favs.
It’s funny, because I used to hate peanut butter (and most nuts in general) and now I don’t know how I could live without them.
The peanut butter and coconut cream make for the most velvety, sweet and totally addictive satay sauce. I am almost certain you will be going in for seconds, and thirds.
What you’ll need for vegan peanut noodles:
- Red onion
- Light brown sugar
- Peanut butter (good quality)
- Coconut milk
- Soy sauce
- Maple syrup
- Chilli flakes
- Ground ginger
- Vegetables of choice
The veggies can be switched for what ever you have in the fridge/is in season, you can’t really go wrong.
I love using broccoli and carrots as base vegetables for stir fries. But any and all would work! Or omit them and just have with the creamy peanut sauce!
The base to this sauce is caramelised red onions. They are sweet and packed with flavour.
Once the onions are ready we can add the remaining sauce ingredients – peanut butter, soy sauce, maple syrup, ginger and chilli.
You want to use a good quality peanut butter for this. Cheap ones are packed with sweeteners and additives and will affect the flavour!
Whisk the sauce and bring to a gentle simmer whilst you stir fry the veggies and cook the noodles.
I used wholewheat noodles for these but you can use any noodles you like! Same with the veggies!
The peanut sauce will have thickened, taste and season. If you want it spicier add some extra chilli flakes. If you want it saltier add a bit more soy sauce!
Pour over cooked noodles, add the vegetables and serve! Best served straight away but leftovers will keep for a few days in the fridge.
For more noodle recipes you may enjoy these:
As always if you make these veggie satay noodles be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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[the photos for this recipe were updated in July 2020, the recipe remains the same!]
- 1 red onion
- 1 tsp light brown sugar
- 1/4 cup smooth peanut butter
- 1 tin (400ml) coconut milk, chilled
- 2 tbsp soy sauce + extra for topping
- 1 tbsp maple syrup
- 1 tsp dried chilli flakes
- 1 tsp ground ginger
- 2 carrots
- 1 red pepper
- 125g (about 6) chestnut mushrooms
- 140g wholewheat noodles
- Thinly slice the onion and fry in vegetable/coconut oil on medium heat. Once translucent, add the sugar and turn down the heat. Stir and cook until sticky and caramalised.
- Add the peanut butter, soy sauce, maple syrup, ginger and chilli. You can omit the chilli or add less if you don't want the spice.
- Stir and then add the cream from the tin of the coconut milk a tbsp at a time. Turn back up the heat so it is gently simmering. You will end up using all of the cream from the coconut milk, add a little of the water if you want a thinner consistency.
- Meanwhile, fry the vegetables in a separate pan. Start with the carrots, then add the peppers and lastly the mushrooms. If you are adding tofu or seitan you may want to fry in a separate pan and then add to the vegetables.
- Boil some water in a saucepan and add the noodles. Cook according to packet instructions. I use wholewheat noodles that take 5 minutes.
- Once cooked, drain and put the noodles back in the saucepan. Add the satay sauce and stir until all the noodles are coated. Lastly, add the veg and stir.
- Serve and top with extra chilli, soy sauce and chopped scallions.
I used Whole Earth smooth peanut butter and Sainsburys wholewheat medium noodles.
Use any veggies you like or have on hand and add vegan protein for a more filling meal!
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 640Total Fat: 41gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 12gSodium: 1093mgCarbohydrates: 58gFiber: 7gSugar: 18gProtein: 18g