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    Home » Recipes » Easy Vegan Peanut Noodles (Gluten-Free)

    Easy Vegan Peanut Noodles (Gluten-Free)

    Aug 31, 2020 by The Pesky Vegan | 20 Comments

    101 shares
    Jump to Recipe >

    These easy vegan peanut noodles are a delicious meal that can be ready in under five minutes. Just combine the peanut butter sauce ingredients, stir into rice noodles or another cooked noodle of your choice, and serve.

    Simple Peanut Noodles with Spring Onions

    You can either enjoy this dish as it is for an ultra-quick lunch or dinner, or add your choice of stir-fried veg, tofu, tempeh etc. When it comes to peanut butter noodles, the world really is your oyster (mushroom).

    For more speedy vegan dinner ideas, check out my recipes for 15-minute tomato tahini pasta, chickpea stir-fry, and easy hummus pasta with lemon and basil.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Peanut Butter Noodles Chopsticks

    What are rice noodles?

    Rice noodles are noodles made from rice flour, water, and sometimes other ingredients such as tapioca or cornstarch. They are usually dried and come in various sizes, ranging from very thin vermicelli to larger, flatter noodles.

    See also: Rice Noodle Salad with Peanut Dressing

    Are rice noodles vegan?

    Dry Rice Noodles Close-Up

    Plain rice noodles don't contain animal products and so are vegan. Many other varieties of noodle such as soba (buckwheat) or udon tend to be vegan, but you'll want to check that there's no egg in the ingredients.

    Are rice noodles gluten-free?

    Yes, rice noodles are naturally gluten-free. Buckwheat (soba) noodles also tend to be gluten-free, however may not always be vegan (e.g. if they contain egg).

    How to cook rice noodles

    Rice Noodles Cooking

    When it comes to rice noodles, you're not really 'cooking' them. It's more a case of softening them in boiling water.

    Place the rice noodles in a pan or large bowl, then pour over enough boiling water to fully submerge them. Give them a little stir to loosen them up, repeating this every minute or so until they are tender and easy to bite through.

    The time will depend entirely on the thickness of your rice noodles. It can take just a few minutes for very thin rice vermicelli, or as much as 10 minutes for thicker noodles. Test them regularly as they can easily overcook and become mushy.

    If you're using a different type of noodle (buckwheat, udon, ramen, etc.) then the best advice is to simply follow the package instructions.

    How to make easy vegan peanut noodles

    Simple Peanut Noodles Ingredients

    Prepare the noodles according to package instructions then drain and set aside. If using rice noodles, see the section above for cooking info.

    Meanwhile, in a jug or bowl, combine the peanut butter, tamari/soy sauce, agave syrup, lime juice, sesame oil, garlic, and water. Mix thoroughly until smooth.

    Vegan Peanut Butter Sauce

    In the same bowl or a pan, toss the rice noodles in the peanut butter sauce until evenly coated. Mix in the sliced spring onions and serve.

    Serving suggestions

    You can either enjoy this amazingly simple recipe as it is for an ultra-quick lunch or dinner, or add your choice of stir-fried veg, tofu etc. Suggestions include:

    Hot/stir-fry

    • Tofu
    • Tempeh
    • Mushroom
    • Onion
    • Cabbage
    • Carrot
    • Pepper
    • Broccoli
    Simple Peanut Noodles with Stir-Fry Veg

    Cold/raw

    • Cabbage
    • Cucumber
    • Carrot
    • Pepper
    • Broccoli
    • Brussels sprout
    • Mange tout
    • Radish

    Toppings

    • Sliced spring onions
    • Crushed peanuts
    • Toasted sesame seeds
    • Soy sauce
    • Sesame oil
    • Chopped coriander
    • Squeeze of lime juice

    Recipe FAQ

    Should I use smooth or crunchy peanut butter?

    You can use any peanut butter you like for this sauce. Smooth varieties will give you a silkier finish, while crunchy varieties will add a bit of texture and bite. Whichever you go for, I'd recommend a good-quality, natural, all-peanut butter that doesn't include any additional oil.

    Which noodles are best?

    I used rice noodles, but it's completely up to you. Just note that the cooking/softening time will vary depending on the variety, and you may want to check that they're vegan and/or gluten-free.

    How do I stop rice noodles from sticking together?

    For the best results, prepare the noodles 'to order' so that you can drain them and immediately coat them in the sauce. If they're sitting around on their own after draining, you can either toss in some sesame oil or cool them down with cold running water (although this will obviously mean they're no longer warm).   

    Is this recipe gluten-free?

    If you want to make this recipe 100% gluten-free, be sure to use a GF soy sauce or tamari, as well as gluten-free noodles (rice noodles are naturally gluten-free).

    Variations and tips

    Peanut Butter Noodles with Broccoli, Pepper, Carrot
    • Quantity: I'd go with around 75 grams of dry rice noodles per person as an average main portion size. 
    • Sauce consistency: I found that two tablespoons of water was a good amount, but you can add a little more if the sauce seems too thick.
    • Agave syrup/nectar: If you don’t have agave syrup, you can replace this with maple syrup or sugar (I’d go with a soft brown sugar).
    • Add some heat: To give the sauce a little kick, try adding fresh chilli or a tablespoon of hot sauce such as sriracha.
    • Lime juice: You can easily swap this out for another acidic ingredient such as rice wine vinegar.
    • Ginger: You could also add minced fresh ginger to the sauce – I'd suggest trying an amount that's similar to the garlic.

    How to store cooked rice noodles

    The great thing about rice noodles is that you can enjoy them hot or cold, so make a big batch to use for lunches or dinners throughout the week. They'll go a bit clumpy in the fridge, but they're still delicious.

    Refrigerate: Store the noodles in the fridge in an airtight container or resealable bag for up to four days. You can enjoy them cold or reheat them in the microwave.

    Freeze: While I personally never freeze leftover noodles, you can apparently do this with decent results. I'd suggest defrosting in the fridge for several hours before reheating thoroughly in the microwave.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Singapore Noodles with Tofu
    • Teriyaki Tempeh Stir-Fry
    • Crispy Tofu Stir-Fry
    • Easy Vegan Cheesy Pasta Sauce
    • Grilled Teriyaki Tofu Steaks
    • King Oyster Mushroom Steaks
    • Jackfruit & Black Bean Tacos
    • Cold Rice Noodle Salad

    You can also check out my full list of vegan mains.

    Simple Peanut Noodles with Spring Onions

    Easy Vegan Peanut Noodles (Gluten-Free)

    The Pesky Vegan
    These easy peanut butter noodles are a truly delicious five-minute vegan meal. Enjoy them as they are, or add your choice of stir-fry ingredients such as veg, mushrooms, tofu, or tempeh.
    5 from 10 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Main Course
    Cuisine Asian-inspired, Gluten-free, Vegan
    Servings 2
    Calories 508 kcal

    Ingredients
     

    • 5 oz (150 g) rice noodles
    • 3 tablespoons peanut butter
    • 1½ tablespoons tamari or soy sauce
    • 1½ tablespoons agave syrup or maple syrup
    • Juice of 1 lime
    • 1 teaspoon sesame oil
    • 1 garlic clove, minced
    • 2 tablespoons water
    • 1-2 spring onions, finely sliced (optional)
    Prevent your screen from going dark

    Instructions
     

    • Place the rice noodles in a pan or large bowl, then pour over enough boiling water to fully submerge them. Stir every minute or so until they are tender and easy to bite through, which can be anywhere from a couple of minutes to 10 minutes depending on the thickness. Drain and set aside (see notes). For other noodle types, prepare according to package instructions.
    • Meanwhile, in a jug or bowl, combine the peanut butter, tamari/soy sauce, agave syrup, lime juice, sesame oil, garlic, and water. Mix thoroughly until smooth.
    • In the same bowl or a pan, toss the rice noodles in the peanut butter sauce until evenly coated. Mix in the sliced spring onions and serve (see notes for serving suggestions).
    Rate this recipe 👇

    Notes

    Avoid sticky noodles: For the best results, prepare the noodles 'to order' so that you can drain them and immediately coat them in the peanut sauce. If they're sitting around on their own after draining, you can either toss in some sesame oil or cool them down with cold running water (although this will obviously mean they're no longer warm).   
    To serve: You can either enjoy this amazingly simple recipe as it is for an ultra-quick lunch or dinner, or add your choice of stir-fried veg, mushrooms, tofu, tempeh etc. You could also mix in some sliced raw veg.
    Quantity: I'd go with around 75 grams of dry rice noodles per person as an average main portion size, but you can adjust this accordingly. It'll also depend on any veg, tofu, etc. you want to add to the meal. 
    Noodles: You can use any type of noodles you like with this sauce. Just note that the cooking/softening time will vary depending on the variety, and you may want to check that they're vegan and/or gluten-free.
    Sauce consistency: I found that two tablespoons of water was a good amount, but you can add a little more if the sauce seems too thick.
    Peanut butter: You can use any peanut butter you like for this sauce. Smooth varieties will give you a silkier finish, while crunchy varieties will add a bit of texture and bite. 
    Agave syrup/nectar: If you don’t have agave syrup, you can replace this with maple syrup or sugar (I’d go with a soft brown sugar). You could also simply omit this ingredient, but it helps to give a nice sweet balance to the salty and sour flavours.
    Add some heat: To give the sauce a little kick, try adding fresh chilli or a tablespoon of hot sauce such as sriracha.
    Lime juice: You can easily swap this out for another acidic ingredient such as rice wine vinegar. Try a couple of teaspoons in place of half a lime.
    Ginger: You could also add minced fresh ginger to the sauce – I'd suggest trying an amount that's similar to the amount of garlic. 
    Gluten-free: If you want to make this recipe 100% gluten-free, be sure to use a GF soy sauce or tamari. You'll also want to make sure that you use gluten-free noodles (rice noodles are naturally gluten-free).
    Storage: Store the peanut noodles in the fridge in an airtight container or resealable bag for up to four days. Enjoy cold or reheat in the microwave.
    If you liked this recipe, you might also enjoy:
    • Singapore Noodles with Tofu
    • Teriyaki Tempeh Stir-Fry
    • Chickpea Stir-Fry
    • Crispy Tofu Stir-Fry
    • Asian-Inspired Cucumber Salad
    • Grilled Teriyaki Tofu Steaks
    • King Oyster Mushroom Steaks
    • Vietnamese-Style Rice Paper Rolls
     
    * The nutrition info below is for one serving, based on a total of two servings. It doesn't take into account any of the additional serving suggestions.

    Nutrition

    Calories: 508kcalCarbohydrates: 86gProtein: 10gFat: 14gSaturated Fat: 3gSodium: 1004mgPotassium: 197mgFiber: 3gSugar: 13gVitamin A: 60IUVitamin C: 6mgCalcium: 24mgIron: 1mg
    Nutrition Facts
    Easy Vegan Peanut Noodles (Gluten-Free)
    Amount Per Serving
    Calories 508 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 3g19%
    Sodium 1004mg44%
    Potassium 197mg6%
    Carbohydrates 86g29%
    Fiber 3g13%
    Sugar 13g14%
    Protein 10g20%
    Vitamin A 60IU1%
    Vitamin C 6mg7%
    Calcium 24mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword peanut butter recipe, quick vegan dinner, vegan noodles
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    101 shares

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    Comments

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      Recipe Rating




    1. Helene B

      February 14, 2023 at 12:07 pm

      5 stars
      This is a great idea to take some steamed veggies and make them into a quick and tasty meal. Excellent.

      Reply
      • The Pesky Vegan

        February 14, 2023 at 9:42 pm

        Agreed – cheers for the review!

        Reply
    2. Linda Fraioli

      January 17, 2023 at 11:40 pm

      5 stars
      Delicious! We love peanut rice noodles and this recipe is not only quick, it’s light, flavorful, and fresh tasting. Thank you!

      Reply
      • The Pesky Vegan

        January 21, 2023 at 9:57 am

        It's one of my favourites as well, cheers for the review!

        Reply
    3. LJ

      January 17, 2023 at 3:24 pm

      5 stars
      Easy to make, and delicious for anytime, but wet, chilly and foggy day here (eastern US) it's even more perfect! Thanks.

      Reply
      • The Pesky Vegan

        January 21, 2023 at 8:21 am

        Doesn't get much easier than this one – cheers for the review!

        Reply
    4. Libby

      May 11, 2021 at 3:59 pm

      5 stars
      Buckwheat noodles, shaved broccoli and cauliflower are good for salad version. I also added chilli oil to the dressing for extra oumph.
      would tahini work, instead of peanut butter for salady version if it's not a bitter kind of tahini?

      Reply
      • The Pesky Vegan

        May 11, 2021 at 6:16 pm

        Thanks for the review - I've replied to your other comment!

        Reply
    5. Libby O

      May 11, 2021 at 3:54 pm

      5 stars
      I made cold salad with buckwheat noodles plus shaved cauli and broccoli along with julienned carrot and pepper. A little chilli oil to the sauce was also great! I wonder if this would work with tahini as long as it wasn't one that was overly bitter?

      Reply
      • The Pesky Vegan

        May 11, 2021 at 6:16 pm

        Sounds great, thanks for the review! Re. tahini yes I think as long as you're a fan of it and it's not too bitter, it's the same idea. I'll often use tahini to make things like slaw or salad dressings.

        Reply
    6. Naomi

      March 22, 2021 at 8:24 pm

      5 stars
      Made this tonight with some mashed tofu added. Really enjoyed it. Also great sauce to make in the peanut butter jar when there isn't much left, give it a shake and it gets all those bits that stick at the top and bottom!

      Reply
      • The Pesky Vegan

        March 23, 2021 at 8:27 am

        I like your thinking - the war on dregs! Glad you enjoyed and cheers for the review Naomi!

        Reply
    7. Vicky

      October 04, 2020 at 1:25 pm

      5 stars
      Quick. Easy. Delicious. Thanks TPV x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:03 am

        Thanks for the review!

        Reply
        • Kate

          July 02, 2021 at 5:56 pm

          5 stars
          So I've been making recipes from the Pesky Vegan for the past couple of weeks, and I'd enjoyed the cheese sauce and teriyaki tempeh so much I thought there couldn't be anything I enjoyed more, but this was delicious too! I wasn't sure about the lime but it just WORKS. Looking forward to trying more recipes!

          Reply
          • The Pesky Vegan

            July 05, 2021 at 11:27 am

            Great to hear you've been enjoying all the recipes, thanks for another glowing review!

            Reply
    8. Donna

      September 08, 2020 at 10:06 am

      5 stars
      Always keen for a recipe that’s quick and easy in our house so thanks for sharing, it was delish!

      Reply
      • The Pesky Vegan

        September 08, 2020 at 11:12 am

        Cheers for the review Donna, glad it went down well!

        Reply
    9. Kristy

      September 04, 2020 at 12:21 pm

      5 stars
      I needed a quick lunch, so thought I’d give this a whirl and boy was it quick, and tasty! As a lover of peanut butter, I can’t get enough of this recipe. This will be a regular in my house from now on. Thank you!

      Reply
      • The Pesky Vegan

        September 04, 2020 at 4:35 pm

        Delighted to hear it went down so well so quickly - cheers for leaving a review!

        Reply

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