These vegan spicy peanut butter stir-fry udon noodles are SO easy to make and the entire dish takes under 10 minutes to make from start to finish!
Anyone else OBSESSED with noodles?! I mean… who isn’t?! I think I’ve been obsessed with noodles since the first time I tried them as a toddler. They are definitely one of those ‘feel-good’ comfort food dishes!
These spicy peanut butter udon noodles are definitely the BEST noodle dish I’ve ever made! They’re SOOO simple and easy to make! From start to finish this entire recipe takes 10 minutes. This recipe is vegan, dairy-free and egg-free!
The reason this dish is so simple and easy to make is because I use udon noodles that are already fully cooked, so all I have to do is make the sauce by mixing a few ingredients together in a bowl. Once the sauce is made I heat it up in a frying pan with the already cooked udon noodles. The udon noodles that I love to use are from Annie Chun’s. Annie Chun’s makes Asian-inspired cuisine you can feel good about and is easy to enjoy! Their delicious Asian food has restaurant quality taste that is super convenient! That means these noodles are perfect for stir-fries, soups and cold salads, so the opportunities are endless! Whenever I have a craving for Asian food, Annie Chun’s has me covered. The organic noodles are freshly cooked and then sealed, so you can cut them open and add them to a soup or stir-fry in an instant. No soaking in warm water or boiling necessary! It’s truly the perfect pantry staple for those busy weeknight meals.
To make these noodles spicy I used a little sriracha, but if you’re not into spice, then just omit the sriracha from the recipe. Also, you can adjust the spice to your liking, so if you like A LOT of spice, then add more sriracha, and if you want mild spice start with a 1/4 tsp of sriracha. Other than that these noodles have the most delicious peanut buttery taste!!
The simple ingredients used to make the peanut sauce are:
- sesame oil: the perfect oil for stir-frying Asian-inspired noodle recipes!
- coconut aminos: this is used instead of soy sauce, and is a healthy alternative that I love to use in Asian recipes!
- creamy peanut butter: the star ingredient in this recipe to give the noodles that delicious peanut butter flavor! It also makes the sauce creamy! Make sure to use a creamy peanut butter! I also highly recommend using organic peanut butter, since peanuts are one of the most important foods to buy organic!
- maple syrup: to naturally sweeten the sauce a bit!
- sriracha: this is what gives the sauce some spice! If you don’t like spice, then leave this out. You can also adjust more or less to your liking!
- lime juice: I like to squeeze fresh lime for this!
You simply mix the ingredients together in a bowl and then add it into a frying pan with the organic udon noodles. Stir together while it heats and then spoon them into a bowl and enjoy with some fresh cilantro, chives and crushed peanuts on top! YUM!
A few of my other favorite healthy dinner recipes:
- taco meat stuffed peppers (gluten-free & grain-free)
- the best paleo crispy fish tacos
- paleo orange chicken & broccoli
- paleo sriracha ginger kraut cauliflower fried rice
Spicy Peanut Butter Stir-Fry Noodles (Vegan)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: dinner
- Cuisine: Asian
- Diet: Vegan
- Annie Chun’s Organic Udon Noodles
- 1 tsp sesame oil
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- 3 tbsp creamy peanut butter
- 2 tbsp freshly squeezed lime juice
- 1 tsp sriracha
- 2 tbsp fresh cilantro
- 1 tbsp chives
- 1 tbsp crushed peanuts
- Make the sauce by whisking together the following into a bowl: sesame oil, coconut aminos, maple syrup, peanut butter, lime juice and sriracha.
- In a large wok or skillet over medium heat, combine the organic udon noodles and the sauce and mix together, breaking up the noodles. Cook for about 5 minutes.
- Spoon the noodles into a bowl and enjoy with fresh cilantro, chives and crushed peanuts on top.
Keywords: noodles, udon, stir-fry, vegan
Thanks so much to Annie Chun’s for sponsoring this post!