Vegan Peanut Noodles In 15 Minutes
Enjoy the rich flavors and satisfying textures of these vegan peanut noodles, made with udon noodles, protein-packed tempeh, and a delicious peanut sauce.
Ingredients
- 2 packs udon noodles (2x 220g)
- 1 pack tempeh (198g)
- ½ cup edamame beans
- 4 green onions, diced
- 2 cups vegetables of choice (I love using mushroom and celery or bell peppers. Use frozen chopped veggies to save time.)
- 1 heaping tbsp grated ginger
Peanut Sauce
- ¼ cup soy sauce
- 1 tbsp agave or maple syrup
- 1 heaping tbsp natural peanut butter
- 1 tbsp sriracha (optional)
Optional Toppings
- diced green onion
- squeeze of fresh lime juice
- sesame seeds
Instructions
- Boil the udon noodles for 1 minute or until they separate.
- Meanwhile, in a pan on medium heat add the oil green onion, ginger, vegetables, tempeh and edamame. Cook for 3-4 minutes stirring occasionally.
- Next, make the sauce by combing soy sauce, peanut butter, agave and sriracha and whisking until smooth. Add a tablespoon or two of water if needed to thin it out.
- Add the udon noodles and sauce into the same pan the vegetables are cooking in, and cook for another minute or two until all ingredients are combined.
- Sprinkle on your favourite toppings, serve and enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 450kcal | Carbohydrates: 45g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 6.5g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 7.5g | Vitamin A: 150IU | Vitamin C: 80mg | Calcium: 75mg | Iron: 3mg
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