You know those sauces you can lick with a spoon? The sauce in this recipe is one of those sauces. This peanut noodle stir fry is a go to because it comes together in just minutes. This recipe is super customizable when it comes to the toppings, veggies, and noodles you use, so have fun with it! I love perusing the local farmers market to see what's in season and using those veggies.

The Noodle

I've tried my fair share of noodles- chow mein noodles, rice noodles, pad thai noodles, you really can't go wrong. My personal favorite are the wheat noodles from Trader Joes because they're super thick or the Lotus Foods Soba Rice Noodles (great gluten-free option). The noodle absolutely transforms the dish as it's the base, but I think all of the magic is stored in the sauce.

Peanut Sauce

This peanut sauce has 6 simple ingredients:

Peanut Butter
Soy Sauce (or Tamari if gluten-free)
Rice Vinegar
Maple Syrup
Sesame Oil
Chili Oil

I love it for 2 reasons. 1. the flavor is so additive to the dish and it is a true elevator to the meal. Heck, I even make this sauce as a dipping sauce to tofu sticks or dumplings. The second reason I love it is because all you need to do to make it is combine all of the ingredients in a jar, then shake them together until they're combined (you can also stir it, but I feel like it's so rare to shake, so you may as well shake it!).

View this post on Instagram

A post shared by Sabrina | healthy recipes (@plantforwardsabrina)

Peanut Noodle Stir Fry

This veggie packed peanut noodle stir fry has a deliciously easy and creamy peanut sauce to coat the veggies, noodles, and crispy tofu.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings 4 servings

Ingredients

Peanut Sauce:

⅓ cup of Peanut Butter
3 tablespoon of Tamari
1 ½ tablespoon of Rice Vinegar
1 ½ tablespoon of Maple Syrup
2 teaspoon of Sesame Oil
1 teaspoon of Chili Oil

Rest of the Dish:

1 14oz block of Tofu
1 tablespoon of Cornstarch (to coat the Tofu)
1 tablespoon of Tamari (to coat the Tofu)
Noodles of choices (I used 14 oz of Thai wheat noodles)
Cabbage
Broccoli
Snap Peas
Cucumber, Green Onion, Cilantro, Sesame Seeds, Peanuts (as additional toppings)

Instructions

Start by pressing your tofu, then ripping it in your hand into small nuggets. I like the texture of ripping by hand vs. cutting into cubes with a knife
Coat the tofu with cornstarch and soy sauce then put in the air fryer at 400F for 15 minutes, shaking ½ way. If you don’t have an air fryer, cook in the oven for 25 min at 400F flipping ½ way
Next, chop your veggies and sauté in a pan on medium heat with a bit of avocado oil for 6-9 minutes
Boil and cook your noodles per the packaging
Whisk all of the ingredients for the sauce together in a bowl and set aside. You can also shake these ingredients in a jar until combined
Dice your toppings and set aside
Combine your tofu, noodles, veggies, and peanut sauce and mix well. Add your toppings and enjoy!
Storage: store in an air tight container in the fridge for up to 4 days. Store your toppings separately

Keyword gluten-free, Healthy, vegan

Well, what'd ya think?? So peanutey, so yummy... Let me know your thoughts below! And if you're looking for more veggie-heavy dishes, I would recommend checking out my Sneaky Spinach Pesto sauce!