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Peanut Butter Noodles

Peanut butter is a large staple in my diet. When I was younger I couldn't stand it for some reason, but since going vegan I can't seem to get enough of it. I love finding new ways to incorporate one of my favourite foods into tasty dishes and what is better that a big bowl of noodles? This nourish bowl is a great quick and easy meal, packed with nutrients and bursting with flavour, you'll want to make it every day.

Peanut Butter Noodles

There are so many different types of noodles you can use for this dish. I personally like the fresh pea protein noodles from Morrisons, other noodles which work well are rice noodles and udon noodles. You can also get creative with your vegetable choices and use what you can find in your fridge - The more colourful, the better!

Peanut Butter Noodles

This bowl only takes 15 minutes to make so there is no excuse not to have a healthy meal after a long day. I like to save any left-overs in a tupperware to take with me for a healthy work lunch the following day.

Peanut Butter Noodles

Peanut Butter Noodles

Prep time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Servings: 2



For the Noodles:

  • 100g tofu

  • 1/2 red onion

  • 50g butternut squash

  • 50g tenderstem broccoli

  • 50g cabbage

  • 20g beansprouts

  • Handful spinach leaves

  • 300g cooked noodles

  • 10g fresh coriander leaves

  • 1 tsp sesame seeds

For the Peanut Sauce:

  • 2 tbsp smooth peanut butter

  • 1 tbsp light soy sauce

  • 1/2 tbsp lime juice

  • 1/2 tsp sriracha hot sauce (optional)

  • 1/2 tsp garlic powder

  • 1/2 tsp ground ginger



  1. Prepare the vegetables - Slice the onion and butternut squash into thin strips, chop the broccoli (depending on the size of your pieces), and shred the cabbage into strips.

  2. Chop the tofu into bite sized pieces and pan fry in a little oil until crisp and golden.

  3. Add the vegetables (except spinach) to the pan and stir fry over a high heat for 3-5 minutes.

  4. Add the cooked noodles to the pan and stir fry for another 3-5 minutes until the noodles are hot.

  5. Mix in the spinach leaves and remove from the heat.

  6. In a jug, mix all the ingredients for the peanut sauce together until smooth, if it is a little thick you can add a little water to thin it out.

  7. Serve the stir fry in a bowl with the sauce drizzled over, and top with fresh coriander leaves and sesame seeds.

Peanut Butter Noodles


  • Any left-overs can be stored in a sealed container for up to 3 days.

  • Feel free to mix and match which vegetables you add to your bowl, other great choices are edamame beans, bell peppers, carrots and mushrooms.

  • Instead of peanut butter you can opt for a different nut butter of your choice.

  • If you don't have any fresh noodles, you can use dry noodles and cook according to the instructions on the packet.

Peanut Butter Noodles

Thanks for reading, I hope you enjoy this noodle nourish bowl with the most delicious peanut sauce. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!

Josie xox


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