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.
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, and mix it into the peanut sauce.
Step Four: Add the noodles and tofu cubes to the bowl of sauce.
Step Five: 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 tsp fresh ginger minced
- 3 garlic cloves minced
- 2 tbsp soy sauce
- 1/3 cup smooth peanut butter
- 1/2 cup reserved noodle water
- 1/2 tbsp sriracha optional
- 1 tsp smoked paprika
- 1 tbsp vegetable oil
- 450 g extra firm tofu sliced into bite size pieces
- 400 g thick udon noodles
To serve
- 4 green onions white ends trimmed, finely sliced
- Sesame seeds
- Fresh coriander cilantro leaves
Instructions
- In a large bowl, combine ginger, garlic, soy sauce, peanut butter, sriracha (optional) and smoked paprika. Mix well to form a thick paste – this is the base of the sauce.
- Cook noodles to packet instructions. Drain and reserve 1/2 cup of noodle water.
- While the noodles are cooking, heat vegetable oil in a large frypan over medium-high heat. Once hot, add tofu and pan fry for about 2-3 minutes on each side until golden.
- Add reserved noodle water to the sauce paste and mix until combined. Add the noodles, tofu and toss until coated. Garnish with spring onion, sesame seeds and cilantro. Serve immediately.
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