Vegan Noodle Bowl With Spicy Peanut Sauce
This vegan noodle bowl recipe is topped with crispy tofu, vegetables, and the BEST spicy peanut sauce. A delicious, healthy weeknight dinner idea!
This post was updated with helpful tips + fresh images on 05.08.2020.
This vegan noodle bowl with spicy peanut sauce is packed with vegetables, fibre, plant-based protein, and healthy fats. It’s healthy, satisfying, and very easy to make!
If you’d like, you can modify this recipe based on what you have on hand and what’s in season. I include a bunch of suggestions for you in this post! The spicy vegan peanut sauce recipe can also be used in many different ways that I’ve included for you below.
I love this for a nourishing weeknight dinner that’s ready in under 45 minutes. I hope you do too. Let’s get cooking!
Are Noodle Bowls Healthy?
Yes! You can totally make a noodle bowl a healthy meal. My dietitian tips are to ensure you’re getting in:
- a source of protein, in this recipe we’re using crispy tofu
- a source of healthy fat, in this recipe that’s the peanut butter
- fibre-rich veggies – we’ve got a bunch in this noodle bowl!
This combination of ingredients helps you build a nutritionally-balanced meal that provides tons of essential nutrients and keeps you feeling full and satisfied.
Easy Vegan Peanut Sauce Recipe
The vegan peanut sauce in this recipe is SO good and so easy to make! All you need:
- Creamy peanut butter
- Tamari, soy sauce, or coconut aminos
- Rice vinegar
- Garlic powder
- Ground ginger
- Red pepper flakes
- A food processor (or you can whisk by hand)
What can you eat with this peanut sauce? While of course it goes perfectly with this noodle bowl right here, you can totally use it as:
- a dip for raw veggies, shrimp skewers, or Asian spring rolls.
- or you can enjoy it drizzled over a grain bowl or other cooked proteins (tofu, tempeh, or meats), too. It’s super versatile!
What I love about this noodle bowl is how flexible it is – feel free to experiment with different ingredients, based on what you have on hand. So many different ingredients will go with these peanut noodles!
Other veggies will work well in this dish too, such as broccoli or carrots. You can easily swap the vegetables based on the season, or even try the veggies raw rather than cooked!
While I LOVE crispy tofu, you could also experiment with a different protein source like tempeh. If you don’t want to keep things plant-based, this would taste good with shrimp or chicken, too.
Storage & Reheating Notes
If you’re planning on having leftovers of this recipe, I would recommend keeping the ingredients stored separately and mixing them right before serving. Otherwise, the peanut sauce will absorb too much into the noodles and tofu and no longer be nice and creamy!
The veggies, tofu, and noodles will keep for about 3 days, while the peanut sauce will keep for about a week in an airtight container in the fridge. To prevent the noodles from sticking together, I would suggest tossing them in a little bit of oil.
This recipe can be reheated on the stovetop or in the microwave, although it is best enjoyed fresh.
Peanut Butter Nutrition Benefits
Peanut butter is rich in heart-healthy unsaturated fatty acids. Fat is essential for our bodies – it helps us absorb nutrients from our food, insulates our organs, is used to make hormones, is part of our cellular membranes, and is essential for healthy brain function.
Peanut butter is also a source of plant-based protein, with a 2 Tbsp serving size providing 8 grams of protein. Protein provides the building blocks for our DNA, and is essential for building and repairing our body tissues, building enzymes, antibodies, and transportation molecules.
The combination of fat and protein helps to keep us feeling full and satisfied, as these two macronutrients take longer for our body to digest compared to carbohydrates.
Peanut butter is also a rich source of a number of micronutrients, such as vitamin E, B6, niacin, manganese, copper, folate, and magnesium.
More Healthy Noodle Bowl Recipes
- Cold Soba Noodle Salad With Tamari-Lime Dressing
- Healthy Homemade Miso Ramen Noodle Soup
- Tempeh Stir-Fry With Creamy Miso-Peanut Sauce
- Pan-Seared Scallops & Zucchini Noodle Pasta
- Sweet Potato Fettuccine Noodles With Veggies & Shrimp
If you give this Vegan Noodle Bowl With Spicy Peanut Sauce a try, let me know by leaving a comment and recipe rating below! Be sure to follow along on Instagram and Pinterest for more simple, healthy recipe ideas.
Get the Recipe: Vegan Noodle Bowl With Spicy Peanut Sauce
- Preheat oven to 400F.
- Chop block of tofu into 1-inch cubes and press out liquid with a paper towel. Transfer to a bowl and toss in avocado oil + cornstarch. Spread over lined baking sheet + cook in oven for 20 mins, flipping halfway.
- Meanwhile, bring a large pot of water to a boil and heat a large frying pan to medium.
- Add avocado oil to the pan and sauté veggies for about 12 minutes.
- Once the water has been brought to a boil, add the noodles and cook according to package directions (around 5-7 minutes). Drain, rinse, and set aside.
- Meanwhile, add peanut sauce ingredients into a food processor and blend till smooth. Alternatively, you can whisk it together by hand in a bowl. Gradually add small amounts of water (1 Tbsp at a time) until sauce achieves a desired consistency (should be runny enough to mix in the noodles, but not too watery).
- Once all ingredients are done, combine noodles, veggies, tofu, peanut sauce, and lemon juice. Mix together until all ingredients are well-coated. Alternatively, you can serve each ingredient separately and mix when ready to eat!
- You can use soba noodles or brown rice noodles for this recipe. If you need something gluten-free, make sure you’re using certified gluten-free varieties of these noodles.
- Other veggies will work well in this dish too, such as broccoli or carrots. You can easily swap the vegetables based on the season, or even try the veggies raw rather than cooked!
- You can experiment with a different protein source like tempeh instead of tofu. If you don’t want to keep things plant-based, this would taste good with shrimp or chicken.