Vegetable Noodle Stir-Fry with Peanut Sauce
This vegetable noodle stir fry with peanut sauce is bursting with flavor, featuring a creamy, savory sauce that perfectly complements the fresh veggies. It's a healthy, satisfying dish that's vegan, gluten-free, and oil-free, making it a delicious and nutritious meal for any diet!
Servings: 4 servings
Calories: 350kcal
Ingredients
- 8 oz medium rice noodles
- 1 cup broccoli florets
- 3/4 cup red bell pepper sliced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 1/2 cup green onions sliced
- 1/2 cup baby corn
- 1/2 cup water chestnuts sliced
- 12 oz firm or extra firm tofu drained, pressed, and diced
- salt to taste
Peanut Sauce
- 2 tablespoons Bragg's liquid aminos or soy sauce
- 1 tablespoon rice vinegar or red wine vinegar
- 1 teaspoon minced garlic (I use the kind in jar)
- 3 tablespoons natural peanut butter or 6 Tbsp PB2 + 3 Tbsp water
- 1/4 cup plant milk more if needed to thin
- 1/2 tablespoon maple syrup optional
- 1 teaspoon Thai chili paste or 1/4 tsp Sriracha, or 1/4 tsp Sriracha
Instructions
- Begin by making the Peanut Sauce using the ingredients above and instructions below. If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.
- Next, cook the noodles according to the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.
- Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute to stop the cooking process and help prevent sticking.
- While the noodles are cooking is a good time to dice up all of the veggies. You'll find lots of other veggie options in the article above.
- If you are using tofu, drain and press the water from the firm tofu. Dice it into bite-sized cubes.
- In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.
- Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking. I like my vegetables to be cooked but still a little crisp.
- When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.
- I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.
Peanut Sauce
- Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2. If using PB2 powder, reconstitute according to package instructions.
- I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
- Combine all the sauce ingredients in a bowl and whisk together until smooth.
- If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
- Set to the side while you make the stir fry.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Tofu- Firm or extra-firm tofu is ideal for this stir-fry because it holds its shape well and doesn't crumble during cooking.
- Noodles- Make sure not to overcook the rice noodles. They can become mushy if cooked too long. You can substitute rice noodles with other types like soba, udon, or even zucchini noodles. Just be sure to cook them according to package instructions and adjust for gluten-free needs if necessary.
- Rinse- Once the noodles are cooked, it's very important to drain them and rinse under cold water to stop the cooking process. Don't skip this step.
- Peanut sauce- I love to make extra peanut sauce for these noodles to pour over the top before serving and for use as a dipping sauce with spring rolls.
- Vegetables- Feel free to customize with your favorite vegetables like bell peppers, carrots, snap peas, or broccoli. Stir-fry dishes are versatile, so you can easily swap or add different veggies based on what you have available.
- Storage- Store in an airtight container in the refrigerator for up to 5-7 days. It freezes well too.
Nutrition
Calories: 350kcal | Carbohydrates: 60.2g | Protein: 11g | Fat: 8g | Fiber: 3.8g | Sugar: 33g