This may just be the best stir-fried noodle dish I've ever came up with. Well, that may be for now at least. This was inspired by my love for stir-fried rice noodle dishes and satay dishes from Thai restaurants.
I used a mix of peanut butter and soy sauce for the sauce and peanut butter helps add that somewhat thick and creamy sauce.
Also, this is a perfect way to add in those leftover veggies you have lying in your refrigerator! So slice up those veggies, prepare the sauce, cook you noodles, and bring your pans out!
It's time for some stir-fried noodles! Check out the recipe below.
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :)
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
STIR-FRIED PEANUT SESAME NOODLES
Serves 2-3 people
180g dry rice noodles
¼ cup leeks, sliced
½ medium red onion, sliced into strips
½ cup sliced bell peppers, sliced into strips*
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
200g extra firm tofu, pan fried and sliced into strips (optional)*
½ cup purple cabbage (optional)*
Cilantro, for topping
Sesame seeds, for topping
*The tofu and veggies are really up to you! You can even use carrots, bean sprouts, and basically whatever you have available!
SAUCE
¾ cup warm water
2.5 tbsp peanut butter (I used slightly salted and sweetened peanut butter)
3 cloves garlic, minced
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
2 tbsp maple syrup, other liquid sweetener, or sub with sugar
4 tbsp soy sauce, or to taste
1 tsp sriracha (optional), adjust according to desired spice
1/2 tbsp cornstarch + 1 tbsp room temperature water, mixed into a slurry
STEPS
Pour boiling hot water over the noodles. Carefully break apart. Leave to sit for a few minutes until pliable and half-cooked. Drain the water afterwards.
Mix all sauce ingredients EXCEPT the cornstarch slurry in a bowl until smooth. Adjust flavours based on desired taste. Set aside.
In a large pan, heat the 2 tbsp sesame oil or other oil. Saute the onions, leeks, and bell peppers.
Add in the tofu and other veggies you're using. Sauté until tender.
Add in the noodles. Pour in the sauce while mixing the noodles.
Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles.
Turn off heat. Top with sesame seeds and herbs, if using. Enjoy while hot!
