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+ servings
overhead shot of light blue bowl with soba noodles, tofu, vegetables, and peanut sauce and blue dish towel

Vegan Noodle Bowl With Spicy Peanut Sauce

This vegan noodle bowl is made with the BEST spicy peanut sauce. It's packed with vegetables, fibre, and healthy fats - perfect for a weeknight dinner!
Cuisine Asian
Keyword noodles, peanut butter, tofu
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 2 bell peppers, thinly sliced
  • 2 cups cremini mushrooms, quartered
  • 2 cups zucchini, cut into 1/2-inch pieces
  • 2 cups sugar snap peas
  • 1 lemon, juice only
  • 1-2 Tbsp avocado oil (for cooking veggies)
  • Approx. 280g brown rice noodles or soba noodles, dry (enough for 4 people)

Crispy tofu:

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!


*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.
  • 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.