Wholewheat noodles in a spicy peanut butter sauce, with peppers and tenderstem broccoli. Healthy and delicious served both hot and cold the next day for lunch.
Thanks to Tenderstem for sponsoring this post
For me, comfort food usually involves something warm, spicy and full of carbs. This vegan stir fry recipe definitely ticks those boxes.
And assuming I’m the one doing the cooking, which is nearly always the case, then it needs to be quick and simple. That box is ticked too.
I have been making something similar for a long time now.
Spicy peanut stir fries are nothing new but this version is so simple that it will give you an excuse to make it more often!
I made mine with peppers, mushrooms and Tenderstem broccoli for a variety of flavours, textures and nutrition.
Ingredients
- Wholewheat noodles – You can also use gluten-free soba noodles
- Toasted sesame oil
- Tenderstem broccoli
- Chestnut mushrooms
- Red bell pepper
- Spring onions
For the spicy sauce
- Soy sauce – You can also use gluten-free tamari sauce
- Peanut butter
- Sriracha sauce
- Toasted sesame oil
More Quick & Easy Vegan Dinners:
📖 Recipe
Vegan Spicy Peanut Noodle Stir Fry
A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.
Ingredients
- 250 g wholewheat noodles, or gluten-free soba noodles
- 1 tbsp toasted sesame oil
- 200 g Tenderstem broccoli
- 250 g chestnut mushrooms
- 1 medium red bell pepper
- 2 spring onions
- (Optional) A bunch of fresh coriander
For the spicy peanut sauce
- 6 tbsp soy sauce, or gluten-free tamari sauce
- 8 tbsp peanut butter
- 1 ½ tbsp Sriracha sauce
- 1 tbsp toasted sesame oil
Instructions
Make the noodles
- Cook the noodles according to the package's instructions. Once cooked, drain and plunge into a pan of cold water.
Cook the veg
- Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.
Make the sauce
- Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.
- Stir half the sauce into the noodles and half into the veg, then mix everything together.
- Serve hot or cold (makes an amazing packed lunch served cold the next day!) To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed through.
Nutrition Information
Yield 4 Serving Size gAmount Per Serving Calories 420Saturated Fat 4gSodium 139mgCarbohydrates 33gFiber 5gSugar 7gProtein 18g
Daisy Roebuck says
I made this more my whole family for dinner and everyone loved it! Most delicious thing I’ve ever made!
Lucy says
Absolutely in love! I added spinach and cheery tomatoes too, the tomatoes add a nice sweet flavour they go well with the peanut butter, I also used chilli powder instead of the sriarcha and also tastes amazing
Sara Baker says
Thanks for this! I LOVE this recipe! I use the sauce as-is, add shelled edamame, and frozen stir-fry veggies! The first time I made it I was in a time crunch and only had time for Target, so all I could find was fettuccini, which worked so well it’s what I use every time now!
Sara Baker says
(I’ve made it about 6 times in just a couple weeks)
Aimee says
haha same here!! So glad you enjoyed it and thank you for your lovely comment :-)
Vegan Heaven says
This looks so delicious! I absolutely love peanut sauce. Great recipe :-)
Alisa Fleming says
This looks amazing! I took the quiz – it was fun – I’m “an acheiver” – and yes, I do follow recipes to the T, which is probably why I love creating them, too!
Aimee says
And why your recipes are always so perfect looking :-)
Alisa Fleming says
Aw, you are too sweet! Right back at you – love your recipes!