Vegan Recipes

Spicy Peanut Noodles

Contributors: Drs. Olivia and Matt Brooks
From Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face by Lauren Toyota

Makes 4 – 6 servings

Prep ahead

Spicy Peanut Sauce (see below for recipe)


1 lb linguine, spaghetti, or flat rice noodles

2 T vegetable oil

1 C thinly sliced onion (~1 onion)

3 green onions, white and green parts separated, finely sliced diagonally

2 garlic cloves, minced

1 or more red Thai chilies, seeds removed and finely chopped

1 t minced fresh ginger

1 C thinly sliced red bell pepper (~ 1 pepper)

1 broccoli crown, cut into florets

1 C snow peas

1 C Spicy Peanut Sauce

½ - 1 t sea salt

½ C packed fresh cilantro leaves, coarsely chopped, for garnish

½ C roasted peanuts, coarsely chopped, for garnish

1 lime, cut into wedges, for garnish


  • Bring a pot of salted water to a boil and cook the noodles until al dente. Drain, but do not rinse.
  • Meanwhile, heat a large frying pan or wok with the vegetable oil over medium-high heat. Once the pan is hot, add the sliced onion and the white parts of the green onion (reserving the green parts for garnish) and sauté for 2-3 minutes until just softened.
  • Add the garlic, chilies to taste, and ginger and sauté for 2 minutes until soft and fragrant. Lower the heat slightly if the mixture starts to burn.
  • Add the bell pepper and sauté for 2 minutes until just softened.
  • Add the broccoli florets and snow peas and sauté for 6 minutes until about half cooked but still bright green.
  • Add half of the peanut sauce and toss to coat well. Ross in the cooked noodles and the remaining sauce. Lower the heat, toss to coat thoroughly, and heat through. At this point, you can add ½ - 1 t of the salt to taste.
  • Serve immediately, as the noodles start to get slightly sticky the longer they sit. Garnish with the cilantro, peanuts, remaining green onions, and lime wedges.
  • Leftovers can be reheated in a pan over medium heat with a bit of water, or a combination of coconut milk and water, to loosen the noodles and sauce. Consume leftovers within 5-7 days.

Spicy Peanut Sauce

Makes about 1 C


½ C water

⅔ C smooth natural peanut butter

¼ C low-sodium soy sauce or tamari

2 T freshly squeezed lime juice

1 T plus 1 t sambal oelek (chili paste) or Siracha


In a blender, combine all the ingredients together until very smooth or stir together in a jar. (If stirring the sauce, you may need to use warm water to smooth out the peanut butter.)

Use the sauce immediately or store in the fridge and consume within 7 days. You may need to add more warm water to smooth out the sauce before using in a recipe.