Vegan Satay Noodles

These Vegan Satay Noodles are a peanut noodle bowl made with tofu and veggies. It's an easy weeknight dinner that tastes like takeout, but better!

I am obsessed with all things, peanut butter, and after making teriyaki noodles a few weeks ago, I knew I needed to make a peanut version. These satay noodles are a delightful peanut version of my teriyaki noodle recipe. Think: chicken satay, but in noodle form, and using tofu

Along with the noodles and tofu, to make it a full meal, I added some veggies: broccoli, carrots, bell pepper, and edamame for even more protein. Feel free to use your favorite vegetables or whatever you have on hand. This recipe is perfect for frozen veggies and makes prep so easy. 

This is another one that's going on the weeknight rotation because it's quick and everything comes together so easily 

And if you love peanut flavor, try my tofu satay!

Jump to:

• What Is Satay?
• Why You'll Love these Vegan Satay Noodles
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
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• 💬 Comments

What Is Satay?

Satay is a Southeast Asian dish traditionally made with marinated meat that's skewered and grilled, then served with peanut sauce.

In Western recipes, "satay" often refers more to the peanut sauce than the skewers.

I have a tofu satay, which is my plant-based version of traditional satay. But in this noodle version, tofu and noodles take the place of meat, and we toss everything in a delightful peanut sauce.

Why You'll Love these Vegan Satay Noodles

• Dietary needs - this recipe is totally vegan, and easily made gluten-free, oil-free, and refined sugar-free
• Weeknight Friendly - comes together quickly with minimal prep
• Bold Flavor - savory, nutty, slightly sweet peanut sauce.
• Customizable - try a different protein or add your favorite veggies. Great for using whatever is left in your fridge!
• Balanced Meal - carbs, veggies, and plant-based protein in one bowl
• Meal Prep Ready - reheats well for lunches

Ingredient Notes & Substitutions

Peanut Sauce

• Creamy Peanut Butter: look for a peanut butter that only has peanuts and salt in the ingredient list
• Rice Vinegar: rice vinegar gives this dressing a more Asian flair. If you don't have rice vinegar, you can use a light vinegar like apple cider vinegar
• Soy Sauce, Liquid Aminos, or Tamari: any of these three will work! If you are gluten-free, be sure to avoid soy sauce
• Maple Syrup: you can also use agave
• Water: I use water to keep the sauce oil-free, but feel free to use olive oil instead
• Lime Juice: fresh lime juice is always best!
• Garlic: just a bit of raw garlic gives the dressing a kick. There are only two cloves, so the flavor isn't overpowering. You can use some garlic powder as a substitute for fresh
• Ginger: I love fresh ginger and think it brightens up the sauce. If you don't have fresh on hand, ground ginger is perfect as well
• Chili Paste: like sambal oelek, sriracha, or gochujang. Feel free to adjust the spice level to your taste.

Satay Noodles

• Noodles: I used Japanese udon noodles. Feel free to use udon, soba (great for gluten-free!), or ramen. Even regular spaghetti will also work
• Olive Oil: optional for pan-cooking the tofu. I often dry-sauté my tofu and it turns out great
• Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
• Peanut Sauce: from above, or feel free to use a store-bought peanut sauce
• Veggies: broccoli, carrots, bell pepper, edamame, scallions. These are some of my staple veggies for meals like this, but feel free to use whatever you like and have on hand. Frozen veggies are so perfect in this dish. Other ideas: snap peas, mushrooms, green beans, cabbage
• To serve: sesame seeds; sliced scallions, peanuts, soy sauce

Step-By-Step Instructions

Step 1. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.

Step 2. Whisk the sauce ingredients together.

Step 3. Meanwhile, heat a large skillet over medium high heat and add the oil if using. Add the tofu and cook, stirring occasionally, for 4-6 minutes, until starting to brown.

Step 4. Add ¼ cup of the peanut sauce and cook, stirring occasionally for another 4-6 minutes. Remove from the pan and set aside.

Step 5. Add the broccoli, carrots, bell pepper, and edamame to the pan. Stir well and cook 4-6 minutes.

Step 6. Add the cooked noodles and tofu back to the pan along with the scallions and remaining peanut sauce. Stir well.

Step 7. Serve with a garnish of more fresh scallions, peanuts, sesame seeds, and a drizzle of soy sauce.

FAQ & Expert Tips

Recipe Prayer

Thank you God for this nourishing weeknight meal. Allow this meal to nourish our bodies. Amen.

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