These Spicy Peanut Noodles are a delicious, no-fuss comfort food dinner that’s perfect for winding down after a long week. With just a touch of heat and a rich, creamy sauce, these noodles taste even better than your favorite take out. Plus, they only take 20 minutes to make and are vegan friendly.
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The Making of The Perfect Spicy Noodles
When it comes to quick and easy dinners, nothing beats a bowl of spicy peanut noodles. After going vegan 5 years ago, I have tried many quick and easy dinners. Learning to eat a diet without animal products forced me to get into the kitchen, which for the most part was great, except for Friday nights. I used to work in a corporate job, and after a hectic week of the 9-5pm grind I was rarely in the mood to cook. I started experimenting with lots of quick vegan twists on take out and voila! This Spicy Peanut Noodles recipe was born. It’s still one of my favorites that I make whenever I am tired and need some comfort food. The perfect creamy peanut butter sauce and thick udon noodles are so satisfying to slurp up. Tofu provides a source of protein, and combined with the fats from the peanut butter, it makes this a very filling, satisfying meal. If you want to make it healthier, add some steamed Asian greens or broccoli to balance out the noodles and sauce. Or if you really want to embrace the take-out experience, these are great with a cold beer like XXXX cans.
Why You’ll Love This Recipe
- It’s very easy to make and only takes 20 minutes to make. Perfect for a quick, comforting dinner on Friday night after a long work week.
- The peanut butter sauce is so rich and creamy! Better than take out and vegan friendly.
Ingredients
This recipe calls for simple ingredients, most of which you probably already have in your pantry. Here’s what you’ll need:
- Fresh ginger
- Garlic cloves
- Soy sauce
- Smooth peanut butter
- Reserved noodle water
- Sriracha (optional for heat)
- Smoked paprika
- Vegetable oil
- Extra firm tofu
- Thick udon noodles (or use any noodles you’d prefer)
- To garnish: spring onions, sesame seeds, and fresh cilantro
Check out the recipe card at the very bottom of this post for specific measurements of each ingredient.
Instructions
Here’s a step-by-step guide to making these creamy, spicy peanut noodles:
Step One: In a small bowl, combine the minced ginger, garlic, soy sauce, peanut butter, sriracha, and smoked paprika. Mix until smooth.
Step Two: Heat vegetable oil in a large frypan over medium-high heat. Add the sliced tofu and pan-fry for 2-3 minutes on each side until golden and crispy.
Step Three: Cook the udon noodles according to the packet instructions. Reserve 1/2 cup of the noodle water.
Step Four: Mix reserve noodle water into the peanut sauce.
Step Five: Add the noodles and tofu cubes to the bowl of sauce. Toss the tofu and noodles in the sauce until well coated.
Step Six: Serve into bowls and garnish with green onion, sesame seeds and cilantro.
Substitutions & Variations
- Steamed Greens: Serve noodles with some steamed pak choy, broccoli, or wilted kale to make this meal more just that bit more balanced and nutritious than your standard take out fare.
- Chili: Drizzle a bit of chili oil over the top or top with some sliced fresh chili if you want to dial up the heat.
- Crunchy Peanuts: Sprinkle some crushed peanuts on top for added crunch.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the noodles in the microwave or on the stovetop, adding a splash of water to loosen up the sauce if needed.
Expert Tips
Make sure to pan-fry the tofu until it’s golden and crispy on all sides. To get the best results, pat the tofu dry with kitchen towel to remove any excess moisture before frying. Make sure the oil is hot before adding the tofu to the pan, and avoid overcrowding.
FAQ
Yes, you can substitute udon noodles with rice, hokkein, soba noodles, or even ramen. I prefer udon because they are so thick and delicious to slurp up. But use any kind you prefer. Just be sure to adjust the cooking time according to the package instructions.
No, but it can be easily adapted to be gluten-free. To make this recipe gluten-free, use tamari instead of soy sauce and opt for gluten-free noodles like rice noodles or gluten-free pasta.
Although peanut butter is the star of this recipe, I have also made a sesame version with tahini that worked perfectly.
Serving Suggestions and More Recipes
If you love a vegan twist on classic take out recipes, then you have to try my heathy Kale Pad Thai or Sticky Orange Tofu.
Video – Watch Me Make This Recipe
I hope this Creamy Peanut Noodles recipe becomes a go-to for your Friday night dinners or anytime you are craving take out. It’s a versatile dish that you can easily adapt to your preferences. If you give it a try, don’t forget to tag me on Instagram @glowdiaries___ or leave a review and rating below 🙂
Spicy Peanut Noodles with Tofu
Ingredients
- 1 teaspoon fresh ginger minced, 5g
- 3 cloves garlic minced, 9g
- 2 tablespoon soy sauce 30g
- 1/3 cup smooth peanut butter 90g
- 1/2 cup reserved noodle water 120ml
- 1/2 tablespoon sriracha optional, 8g
- 1 teaspoon smoked paprika 2g
- 1 tablespoon vegetable oil 14g
- 450 grams extra firm tofu sliced into bite size pieces,
- 400 grams thick udon noodles
To serve
- 4 talks green onions white ends trimmed, finely sliced
- Sesame seeds to taste; approx. 9g
- Fresh coriander roughly chopped; approx. 4g
Instructions
- In a medium bowl, stir together the ginger, garlic, soy sauce, peanut butter, sriracha (if using), and smoked paprika until smooth. This will form a thick sauce base.
- Bring a large pot of water to a boil and cook the udon noodles according to package directions. Reserve 1/2 cup of the noodle cooking water, then drain and set noodles aside.
- While the noodles are cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for 2–3 minutes per side, or until golden brown and crisp.
- Add the reserved noodle water to the sauce and mix until smooth. Add the cooked noodles and tofu to the bowl and toss gently to coat. Divide between bowls and top with green onions, sesame seeds, and fresh cilantro. Serve immediately.
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