Embark on a flavor-packed adventure with our Vegan Spicy Peanut Noodle Bowl. This dish combines the richness of creamy peanut sauce, the satisfying chewiness of noodles, and a kick of heat to create a culinary masterpiece that’s both satisfying and invigorating. Bursting with colors, textures, and a harmonious blend of spices, this noodle bowl invites you to savor the goodness of plant-based ingredients while indulging in a delightful fusion of flavors. Whether you’re a spice enthusiast or simply seeking a wholesome and vibrant meal, this Vegan Spicy Peanut Noodle Bowl is sure to excite your taste buds.
Vegan Spicy Peanut Noodle Bowl Recipe:
For the Noodles:
- 8 oz (about 226g) rice noodles or any preferred noodles
- 2 cups chopped vegetables (bell peppers, carrots, snap peas, etc.)
For the Spicy Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Chopped fresh cilantro or basil
- Crushed peanuts
- Lime wedges
- Cook the rice noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to prevent sticking. Set aside.
- In a small mixing bowl, whisk together all the ingredients for the spicy peanut sauce: peanut butter, soy sauce or tamari, rice vinegar, lime juice, maple syrup or agave nectar, sesame oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper. Adjust the spiciness and sweetness to your preference.
- In a large bowl, combine the cooked rice noodles and chopped vegetables.
- Pour the spicy peanut sauce over the noodles and vegetables. Toss everything together to coat the noodles and veggies with the sauce.
- Divide the noodle mixture into serving bowls.
- Garnish the noodle bowls with chopped fresh cilantro or basil, crushed peanuts, and lime wedges.
- Servings: 2 servings
- Serving Size: 1/2 of the recipe
- Calories: ~450
- Total Fat: ~20g
- Saturated Fat: ~3g
- Cholesterol: 0mg
- Sodium: ~800mg
- Total Carbohydrates: ~60g
- Dietary Fiber: ~5g
- Sugars: ~10g
- Protein: ~10g