Easy Peanut Noodle Stir-Fry

This easy peanut noodle stir-fry recipe comes from the archives! It’s a simple, quick vegan dinner ready in under 20 minutes.

Imagine tender noodles topped with crisp, colorful veggies, all coated in a rich and creamy peanut sauce that’s both savory and slightly tangy. It’s a harmonious medley of textures and tastes that your family will love. And the best part? This dish comes together in a flash, making it your go-to option for those busy weeknight dinners when you’re craving something both nourishing and satisfying.

My kids love this one and it’s perfect for lunches too. Meal prep this easy peanut noodle stir-fry the night before you go to school or work, and enjoy a healthy, tasty meal for lunch the next day.

For this easy peanut noodle stir-fry recipe I decided to add some pan-seared tofu as well, and if you work smartly you can get this done within the 20 minute timeframe. You can also modify the veggies you use. Sometimes I add snow peas, onions, or mushrooms as well. It’s really up to you! This time I just went with shredded carrots and broccoli though since they’re my kids’ favorite.

I make this quite often, at least once every couple of weeks. It’s super simple and affordable, too. If you have time, the tofu can be marinated prior to cooking, but it isn’t necessary. Make sure to reserve some of the peanut sauce to pour over the top after plating!

Whether you’re a devoted vegan or simply looking to explore plant-based options, this peanut noodle stir fry is here to prove that you don’t need to compromise on taste to enjoy a wholesome meal. Get ready to indulge in a bowl of pure culinary delight that’s as easy on the palate as it is on the planet.

Easy Peanut Noodle Stir-Fry

Easy, creamy peanut noodle stir-fry with vegetables and optional pan-seared tofu. Perfect for a weeknight meal. Recipe by The Friendly Feast

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Dish

Cuisine Asian

Servings 4 people

Ingredients

  

Pasta/Veggies

• 8 oz spaghetti noodles
• 2-3 cups broccoli florets
• 1 cup shredded carrots

Tofu

• 1 12 oz container super firm tofu , quartered and thinly sliced
• 1/2 T sesame oil
• 1 T coconut oil
• 2 Tbs low sodium soy sauce
• 1 tsp agave nectar or maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger

Sauce

• 1/4 cup creamy natural peanut butter (no sugar added)
• 3 Tbs low sodium soy sauce
• 1 Tbs sesame oil
• 1 Tbs coconut oil
• 1/4 cup water
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder

optional herbs

• chopped spring onions
• chopped cilantro

Instructions

 

• Cook pasta in a large pot according to package directions. When there are 3 minutes left in the cooking process add vegetables to the pot. Drain and set aside.
• Combine sauce ingredients in blender and set aside.
• For the tofu:: While pasta is cooking, stir soy sauce, agave nectar, and spices together in a bowl. Heat oils in sauce pan over medium high heat and add tofu slices. Cook 4 minutes and then splash with soy sauce mixture. Turn and sear another 4 minutes. Set aside.
• Add pasta and veggies to the pan with most of the sauce and cook over medium heat for 3 minutes until heated through. Split portions into bowls and top with tofu slices and drizzle with more sauce. Sprinkle chopped spring onions and/or cilantro if desired.

Notes

If desired, tofu may be marinated in the soy sauce and powders overnight in a Tupperware or baggy. Cook as instructed, splashing the marinade over the searing slices as they cook to get a browned, caramelized effect.

If you prefer a sweeter peanut sauce, you may add a tablespoon of agave nectar to the sauce when blending. Taste and adjust.