This vegan noodle bowl with spicy peanut sauce is packed with veggies, fibre, protein, and healthy fats! It’s the perfect dish to transition from summer to fall, as it combines fresh vegetables into a warming noodle bowl. I love this for a 30-minute weeknight dinner, and I hope you guys do too!
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. I used brown rice noodles for this dish, which are awesome if you’re gluten-free, but you could also try something like soba noodles instead. Other veggies would work well in this dish too, such as broccoli. While I love crispy tofu, you could also experiment with tempeh or even shrimp or chicken if you don’t want to keep it plant-based. Noodles and spicy peanut sauce (made from peanut butter) go with just about anything!
Peanut Butter Nutrition Benefits
If you know me, you know that I go through a jar of peanut butter almost every week (no joke). While we often think of peanut butter for breakfast, it tastes soo good with warm, savoury dishes too. I love when delicious foods provide health benefits, and peanut butter is no exception.
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.
In addition to it’s awesome macronutrient profile, peanut butter is also a rich source of a number of micronutrients, such as vitamin E, B6, niacin, manganese, copper, folate, and magnesium.
How To Choose The Healthiest Peanut Butter
Unfortunately, not all commercial peanut butter is created equal. When choosing peanut butter at the store, it’s important to give the ingredient’s label a quick scan. Try to choose peanut butter that is ONLY made from peanuts (or maybe a little salt). Avoid peanut butters that have added sugars or extra oils added – these ingredients are completely unnecessary!
With all these great health benefits, what’s not to love about a spicy peanut sauce? Poured over plenty of veggies, protein-rich tofu, and brown rice noodles…this weeknight dinner idea is incredibly nutritious!
Want More Noodle Recipe Ideas?
Why not try some of these favourites below:
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.
Vegan Noodle Bowl With Spicy Peanut Sauce
- Approx. 280g dry/uncooked brown rice noodles (I used 2 blocks of Lotus Foods Millet and Brown Rice Ramen)
- 2 bell peppers
- 2 large handfuls cremini mushrooms
- 2 small zucchinis
- 2 large handfuls sugar snap peas
- 1 block pressed tofu
- Juice from 1/2 a lemon
- Avocado oil or spray for cooking
- 4 Tbsp smooth peanut butter (unsweetened/unsalted)
- 4 tsp tamari or soy sauce or coconut aminos
- 4 tsp rice vinegar
- 1 tsp garlic powder or 1 clove garlic
- 1 tsp ginger powder or freshly grated ginger
- sprinkle of crushed red pepper flakes (adjust depending on desired spiciness)
- *will need small amounts of water to bring to desired consistency
Optional: sprouts/microgreens, other veggies such as broccoli (add as desired!)
- Chop veggies and set aside.
- Chop block of tofu into 1-inch cubes.
- Bring a large pot of water to a boil, and heat 2 frying pans to medium.
- Add avocado oil/spray to the 2 pans. In one pan, sauté veggies; in the other, pan-fry the tofu cubes (be sure to flip occasionally so that they brown on multiple sides). Both should take about 10 mins.
- Once the water has been brought to a boil, add the noodles and cook according to package directions.
- While other ingredients finish cooking, add peanut sauce ingredients into a small bowl and whisk together. Gradually add small amounts of water (about 1 tsp at a time) until sauce achieves a desired consistency (should be runny enough to mix in the noodles, but not too watery)
- Once noodles are cooked, drain and rinse. Combine noodles, veggies, tofu, peanut sauce, and lemon juice (either in the large pan or pot). Mix together until all ingredients are well-coated in the peanut sauce.
- Serve in bowls, top with microgreens or sprouts, a sprinkle of crushed red pepper flakes, salt, etc. (if desired). Enjoy immediately or keep leftovers in the fridge!
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