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!
Ingredients
Peanut Sauce
- ¼ Cup Creamy Natural Peanut Butter
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce Liquid Aminos, or Tamari
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
- Juice of 1 Lime
- 2 Cloves Garlic minced
- ½ Inch Piece Ginger grated OR ⅛ teaspoon ground ginger
- 1-3 Teaspoons Chili Paste like sambal oelek, sriracha, or gochujang
Satay Noodles
- 8 Ounces Noodles like udon, soba, or ramen
- 2 Teaspoons Extra Virgin Olive Oil optional
- 1 16 Ounce Block Super Firm Tofu or extra firm
- ¾ Cup Peanut Sauce recipe above; or store bought sauce
- 1 Large Head Broccoli cut into florets; or 2 cups frozen
- 1 Large Carrot julienned or sliced
- 1 Medium Red Bell Pepper sliced into thin strips
- 1 Cup Shelled Edamame
- 1 Bunch Scallions sliced
- To serve: sesame seeds; sliced scallions, peanuts, soy sauce
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions.
- Whisk the sauce ingredients together.
- 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.
- Add ¼ cup of the peanut sauce and cook, stirring occasionally for another 4-6 minutes. Remove from the pan and set aside.
- Add the broccoli, carrots, bell pepper, and edamame to the pan. Stir well and cook 4-6 minutes.
- Add the cooked noodles and tofu back to the pan along with the scallions and remaining peanut sauce. Stir well.
- Serve with a garnish of more fresh scallions, peanuts, sesame seeds, and a drizzle of soy sauce.
Nutrition
Calories: 506kcal | Carbohydrates: 62g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 846mg | Potassium: 717mg | Fiber: 8g | Sugar: 16g | Vitamin A: 3304IU | Vitamin C: 121mg | Calcium: 335mg | Iron: 5mg