If you’re looking for a quick, savory, and satisfying meal, this rice noodle dish in a creamy vegan peanut sauce is the answer. Packed with flavor and texture, it’s perfect for a weeknight dinner, a casual lunch, or even to take to a pot luck dinner. The rich, nutty peanut sauce perfectly complements the soft, chewy rice noodles, while the scallions and chopped peanuts on top add a nice crunch and freshness. Best of all? It’s totally plant-based, making it perfect for vegans and non-vegans alike.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 30 minutes.
- Vegan & Gluten-Free: Perfect for those with dietary restrictions.
- Full of Flavor: A perfect balance of savory, nutty, and tangy elements.
- Customizable: Add your favorite veggies or protein for extra flavor and nutrition.
I use a mixture of nut butter and low fat powdered peanut butter powder in the sauce. Peanut butter powder is rich and tasty without a lot of added fat.
Ingredients:
For the Rice Noodles & Toppings:
- 16 oz flat rice noodles (I used rice noodle linguine)
- 1/2 cup chopped scallions (green onions)
- 1/2 cup chopped roasted peanuts
- 1 teaspoon of sesame seeds
For the Peanut Sauce:
- 1/2 cup of creamy peanut butter
- 1/2 cup of water
- 1/2 cup of peanut butter powder + 1 cup of hot water
- 1/4 cup of tamari or gf soy sauce
- 2 tablespoons of maple syrup
- 1/4 cup of freshly squeezed lime juice + quartered limes for garnish and extra squeezing
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of garlic powder or a few fresh garlic cloves, chopped
- 2 tablespoons of rice vinegar
- Optional: sesame seeds and or mint leaves
Step 1: Cook the Rice Noodles
- Bring a large pot of water to a boil and cook the flat rice noodles according to the package instructions (usually 3-5 minutes for dried noodles, or 1-2 minutes for fresh noodles).
- Once the noodles are cooked, drain them and rinse under cold water to stop the cooking process and remove any excess starch. Set aside.
Step 2: Make the Peanut Sauce
- In a medium bowl, whisk together the peanut butter, water, peanut butter powder and hot water, soy sauce, maple syrup, rice vinegar, lime juice, garlic powder, and ginger.
- Gradually add warm water, a little at a time, whisking constantly, until the sauce reaches your desired consistency. You want it smooth and creamy, but not too runny—just enough to coat the noodles.
Step 3: Combine Noodles and Sauce
- In a large mixing bowl, toss the cooked rice noodles with the peanut sauce until they are well coated. If you like your noodles extra saucy, feel free to add a little more water to the sauce.
Step 4: Add the Toppings
- Transfer the noodles to serving bowls. Top with chopped scallions and a generous sprinkling of chopped peanuts for crunch and flavor.
Step 5: Serve & Enjoy!
- Serve immediately while the noodles are still warm, and enjoy the perfect balance of creamy, savory, tangy, and crunchy.
Optional Add-ins:
- Veggies: Add sautéed or steamed veggies like bell peppers, carrots, broccoli, or snap peas for a burst of color and nutrients.
- Tofu: For extra protein, toss in some crispy pan-fried tofu cubes.
- Spicy Kick: Add a dash of sriracha or chili flakes if you like a little heat with your noodles.
Tips for Perfect Noodles:
- Don’t overcook the noodles: Rice noodles can become mushy if cooked for too long. Keep a close eye on them and test a noodle before draining.
- Customize the sauce: If you prefer a sweeter sauce, add more maple syrup. If you want it saltier, a touch more soy sauce does the trick.
- Make it ahead: This dish is great for meal prep! The peanut sauce stores well in the fridge for up to a week, and the noodles can be refrigerated for a few days. Just reheat and toss again before serving.
