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
Heather says
This was absolutely amazing! My son went back for thirds and my husband for seconds. Will definitely make this again!
Aimee says
Makes me so happy to hear that! Thank you Heather :)
Rebecca says
Omg that sauce <3 perfect balance of salt and peanut and spice. Could eat this for the rest of my life.
René says
Freakin amazing! Measurements are perfectjust the right amount of spicy.
Fadil says
noodles peanut spicy i eating in restourant and this taste super amaizing
Jess says
I made this n it was so salty. What am I doing wrong :'(
Chiebs says
Mine was quite salty too. I think it’s the soya sauce I used or my natural peanut butter. I added a bit of coconut sugar to take it down a notch and didn’t use all the sauce.