Vegan Peanut Noodles with Steamed Veggies is the recipe you need on your table this weekend! it make the perfect weekend dinner and serves a lot of people! depending on serving sizes, you should get about 7-8 out of this dish. the flavors are incredible and you will adore how easy the prep process is
from the delicious sauce that’s actually super nourishing and healthy, to the slight crunch of the veggies, the texture is amazing.
the peanut sauce is everything in this dish and really is what makes it special.
while i chose to use red cabbage, broccoli, carrots and sugar snap peas, you can experiment with all kinds of veggies.
in fact, you don’t need to cook them either, raw veggies would be phenomenal too.
in that case, you could serve Vegan Peanut Noodles with Steamed Veggies as a pasta salad, which would be so fun with warmer weather approaching.
as far as noodles, use whatever you have on hand or love! brown rice noodles are a favorite of ours because they’re sturdy, have a good nutrient profile and they’re gluten free depending on the brand.
while this recipe doesn’t have any added protein components such as tofu, or tempeh, they would make wonderful additions.
if this is a side dish, you can serve it with a merriment of other dishes and flavors, because Vegan Peanut Noodles with Steamed Veggies goes with just about everything.
here’s everything you need to make Vegan Peanut Noodles with Steamed Veggies
veggies of your choosing
sugar snap peas
noodles of your choosing
can you believe how simple those ingredients are? yes, truly that minimal, yet the flavor profile is really rich, you’re going to love this recipe!
if you’re not a fan of peanut butter by the way, you could always use almond butter, but i’m definitely more of a peanut sauce fan.
if you love Vegan Peanut Noodles with Steamed Veggies, then try these other recipes from my blog!
are you going to make Vegan Peanut Noodles with Steamed Veggies?
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Vegan Peanut Noodles with Steamed VeggiesCourse: Lunch u0026amp; Dinner, PastaDifficulty: Easy
- 1 box cooked noodles of your choosing
1/2 cup + 2 tbsp runny peanut butter
2 tbsp liquid aminos
1 tsp dijon mustard
1 tsp onion powder
2 grated garlic cloves
1/2 cup vegetable broth
- steamed veggies
8 ounces broccoli
8 ounces shredded carrots
8 ounces red cabbage
8 ounces sugar snap peas
- cook the noodles according to package directions until about al dente.
- steam the veggies in water or veggie broth for about 5-6 minutes or until they’re soft enough but still have a little bit of crunch.
- whisk the peanut sauce ingredients together and pour on top of the noddles and veggies.
- combine well and store in fridge for up to 4 days. best served warm but also delicious cold!