Now that it’s warming up outside and starting to feel like spring, I’ve been craving dishes that require less cooking. This Vegan Cold Peanut Noodle recipe is perfect for days like these because it’s quick, easy, and the only thing you need heat for is cooking the noodles. This dish includes raw red bell pepper, carrots, and cucumbers, but is highly adaptable to other items you might have on hand, much as green beans or snap peas, edamame, or tofu.

Vegan Cold Peanut Noodles Recipe

Ingredients (2 Servings)

4 oz noodles (any long, thin type will do, I recommend Soba)
~.33 cup bell pepper, chopped in thin strips then halved
~.33 cup cucumber (any kind), chopped in sticks or disks
~.33 cup carrot, peeled, chopped finely into sticks, grated, or sliced with a peeler
Chives or scallion, chopped finely
Handful of fresh cilantro (optional)

Peanut Sauce:

Heaping .25 cup crunchy peanut butter
1.5–2 tbsp sriracha, depending on how spicy you want it
1 tbsp rice vinegar
Generous pinch of garlic powder (recommend powder over fresh garlic as raw garlic can be very overpowering, and this recipe makes more sauce than needed so the garlic taste will continue to get stronger in the fridge)
~1 tsp sugar
2 tbsp hot water

Method

1. Cook the noodles according to package instructions. Keep an eye on them so that they don’t cook past al dente. Drain, rinse, then set aside or put into fridge or freezer as you prepare the rest of the recipe.

2. Prep all of the veggies.

3. Mix sauce ingredients, tasting as you go. Add more sugar if it is overpoweringly acidic. Add more water if it is too thick. Add more peanut butter and/or sugar if it is too spicy.

4. Combine the noodles and veggies, and spoon in the sauce as you stir, making sure it is evenly distributed, using tongs. There will likely be sauce leftover. Optionally, top with additional cilantro, chives, scallion, roughly chopped peanuts, sesame seeds, etc. Enjoy!

This recipe was inspired by “Cold Peanut Noodle Salad” from Julia of Savory Tooth. Thank you for sharing!

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I received another delivery from Misfits Market and got some beautiful string beans, carrots, baby broccoli, red onion, and lime, so I figured it’d be a perfect opportunity to make a stir fry! I’m not sure about other vegans, but tempeh is not a staple in my kitchen—something about its texture and often nutty taste just makes me reach more readily for tofu instead… But fear not, this recipe utilizes a separate stir fry sauce that gives the tempeh amazing flavor—I loved it! I might have to start buying it more often.

Vegan Tempeh Stir Fry with Peanut Sauce Recipe

Ingredients (2 Servings)

Peanut Sauce:

1/4 cup water
1 tbsp brown sugar*
3 tbsp crunchy peanut butter
1 tsp Sriracha
1 tsp soy sauce

Stir Fry Sauce:

2 tsps brown sugar*
5 tsps soy sauce
1 tsp Sriracha
1–3 cloves of garlic, diced finely or grated

Other Ingredients:

~3 tbsps Sesame oil
.5 package tempeh, sliced thickly into strips
~.33–.5 carrot, sliced into matchsticks
~.33–.5 cup bell pepper, sliced
~.33–.5 cup green beans, ends trimmed and cut into halves or thirds
~.33–.5 cup onion, diced
~.33–.5 cup baby broccoli, stems and florets roughly chopped
.25 cup water
1 tsp ginger, diced finely or grated (optional)
Handful of fresh cilantro leaves (optional)
Sesame seeds (optional)
Lime wedges (optional)
~.5 cup rice (follow package instructions for 2 servings of rice, optional)

*Please be aware it is nearly impossible to discern if brown sugar is vegan—unfortunately, many North American sugar companies do still use animal bone char in the production of sugars, including brown sugar. As a somewhat recent vegan, I already had this in my pantry so I didn’t want it to go to waste. You could simply omit this from the recipe to keep it 100% vegan, and the recipe will still taste great.

Method

1. If using raw rice, start it now. If frozen, wait until nearly ready to serve.

2. Make the peanut sauce by whisking all of the peanut sauce ingredients together. Set aside.

3. Make the stir fry sauce by whisking all of the stir fry ingredients together. Set aside.

4. Heat a large skillet over med-high heat and add 1 tbsp sesame oil to the pan, swirling to coat the pan well. Add the tempeh and half of the stir fry sauce, briefly tossing the tempeh in the sauce before allowing it to start browning. Cook for a few minutes per side, until it becomes goldeny brown. Remove from pan and set aside.

5. Add additional 2 tbsps sesame oil to the pan and add in all of the veggies and ginger. Stir fry these for a few minutes, then add .25 cup water, reduce heat, and cover. Simmer for 5 minutes or until the beans are tender.

6. Remove the lid and increase the heat. If it seems too liquidy, carefully drain out some of the excess water. A little excess is okay as it will cook off. Add the remaining stir fry sauce, add back in the tempeh, mix well, and keep on the heat for a couple of minutes.

7. If using frozen rice, prepare it now.

8. To serve: first add the rice, then the stir fry, then garnish with fresh cilantro, sesame seeds, and lime wedges. Serve with peanut sauce and Sriracha on the side. Enjoy!

This recipe was inspired by “Tempeh and Green Bean Stir-Fry with Peanut Sauce” from Jeanne Kelley of Cooking Light. Thank you for sharing!