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Creamy Peanut Noodles with Tofu and Fresh Veggies Recipe

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4.4 from 7 reviews

This peanut noodles recipe features a creamy, flavorful peanut sauce tossed with tender udon or rice noodles and topped with fresh vegetables and crispy tofu. Garnished with fresh herbs and crushed peanuts, it’s a vibrant and satisfying meal perfect for a quick lunch or dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Peanut Sauce

  • ½ cup creamy natural peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons maple syrup
  • 1 teaspoon grated fresh ginger
  • 4 to 6 tablespoons water, as needed

For the Noodles

  • 8 ounces dried udon or rice noodles
  • 1 tablespoon tamari
  • ½ English cucumber, julienned
  • 1 medium carrot, julienned
  • 7 ounces extra-firm tofu, cut into thin strips
  • Fresh mint, cilantro, basil, and/or Thai basil leaves, for garnish
  • Crushed peanuts or sesame seeds, for garnish
  • Sriracha, for serving

Instructions

  1. Make the peanut sauce. In a medium bowl, whisk together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, and grated ginger. Add 4 tablespoons of water and stir until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches a creamy, pourable consistency.
  2. Cook the noodles. Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking and prevent sticking.
  3. Toss the noodles. Transfer the noodles to a large bowl. Add the peanut sauce and 1 tablespoon tamari, tossing until the noodles are well coated with the sauce.
  4. Assemble. Divide the coated noodles among four bowls. Top each serving with julienned cucumber, carrot, and tofu strips.
  5. Garnish and serve. Sprinkle with fresh mint, cilantro, basil, and/or Thai basil leaves, and crushed peanuts or sesame seeds. Serve with extra sriracha on the side for added heat.

Notes

  • Use tamari for a gluten-free option and soy sauce if gluten is not a concern.
  • Rinsing noodles with cold water after cooking prevents overcooking and sticking.
  • Adjust the amount of sriracha to control the spice level.
  • The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Substitute noodles with rice noodles or soba noodles depending on preference.
  • For extra protein, you can pan-fry the tofu strips until crispy before adding.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/creamy-peanut-noodles-with-tofu-and-fresh-veggies-recipe/