Description
This delicious Stir-Fried Peanut Sesame Noodles recipe is a vibrant, vegan dish featuring rice noodles tossed with a creamy peanut sauce, sautéed vegetables, and optional crispy tofu. Ready in just 15 minutes, it's a perfect quick and flavorful meal packed with bold Asian-inspired flavors from sesame oil, garlic, soy sauce, and a hint of sriracha heat.
Ingredients
Noodles and Vegetables
- 180 g dry rice noodles or other noodles of choice
- ¼ cup sliced scallions
- ½ medium red onion, sliced into strips
- ½ cup sliced bell peppers, sliced into strips
- ½ cup purple cabbage (optional)
- 200 g extra firm tofu, pan-fried and sliced into strips (optional)
Sauce
- ¾ cup vegetable broth or warm water
- 2 ½ tbsp peanut butter (slightly salted and sweetened preferred)
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- 2 tbsp maple syrup or other liquid sweetener
- 4 tbsp soy sauce, or to taste
- 1 tsp sriracha, optional
Other
- 2 tbsp sesame oil for sautéing
- ½ tbsp cornstarch mixed with 1 tbsp room temperature water (slurry)
- Cilantro for topping
- Sesame seeds for topping
Instructions
- Soak the noodles: Place the dry rice noodles in a large heat-proof bowl. Pour boiling water over them until fully submerged. Use chopsticks to gently separate the noodles. Let them sit for a few minutes until they become pliable and no longer translucent. Drain thoroughly.
- Prepare the sauce: In a bowl, combine the vegetable broth, peanut butter, minced garlic, sesame oil, maple syrup, soy sauce, and sriracha (if using). Whisk until smooth and adjust flavors to your liking. Set aside.
- Mix the cornstarch slurry: In a small bowl, stir together the cornstarch and room temperature water until fully dissolved. Set aside.
- Sauté the vegetables: Heat 2 tablespoons of sesame oil in a large pan over medium heat. Add sliced onions, scallions, and bell peppers. Sauté until they start to soften, about 3-4 minutes.
- Add tofu and optional veggies: Add the pan-fried tofu strips and purple cabbage (if using) to the pan. Continue to sauté until all vegetables and tofu are tender and heated through.
- Combine noodles and sauce: Add the soaked and drained noodles to the pan with the vegetables. Pour the prepared peanut sauce over the noodles and toss well to coat evenly.
- Cook and thicken: Continue cooking on medium-high heat for 3-5 minutes, stirring frequently. Pour in the cornstarch slurry and stir continuously until the sauce thickens and clings to the noodles.
- Finish and serve: Turn off the heat. Sprinkle with sesame seeds and fresh cilantro as toppings. Serve immediately while hot and enjoy!
Notes
- You can use rice noodles or other noodles of choice such as soba or wheat noodles, adjusting soaking or cooking time accordingly.
- To make it gluten free, use a gluten-free soy sauce or tamari.
- For a spicier dish, add more sriracha or chili flakes.
- The tofu is optional but adds extra protein and texture to the dish.
- The peanut butter used can be slightly salted and sweetened for best flavor balance, adjust to taste if using natural peanut butter.
- Vegetable broth can be substituted with water for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
