Peanut Noodles Recipe

This delicious Peanut Noodles with Tofu recipe tastes so amazing with just simple ingredients and it even tastes better than any take out! Prepare this easy Asian noodle for your friends and family, eat right away or serve as a cold noodle salad. 

Peanut Noodles Recipe

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

 

This past weekend we had a wonderful time in Orlando, we got to meet so many fabulous friends some old and many new. During our stay, we stopped by Whole Foods Market to get food from their prepared food section.

Daevyd got some of their Asian noodles, which had a delicious peanut butter sauce. I decided I had to make it as soon as I got home.

Easy peanut noodle with tofu, in a black bowl with peanuts, carrot, cabbage

What do I need to make this Peanut Noodles With Tofu Recipe?

You will need the basic ingredients found in Asian dishes, soy sauce, sesame oil, garlic, green onions, ginger and of course noodles and tofu. I  adjust the recipe according to my taste.

I used a soy sauce substitute called Bragg liquid Aminos but you can substitute with regular soy sauce and if you are on a gluten-free meal plan, remember to use gluten-free soy sauce.

I also used gluten-free, vegan noodles, Organic Millet & Brown Rice Ramen, but you can use any thin pasta or noodles you have in your pantry. I used coconut sugar but you can substitute maple syrup or your sweetener of choice.

  • In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
  • Boil noodles according to package directions, drain and rinse with cold water to stop the cooking process. set aside. I like to add a little sesame oil to prevent the noodles from sticking together.
  • In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. 1 tablespoon Bragg's Liquid Aminos or soy sauce.
  • Add vegetables and cook until crisp, stir in noodles, peanut butter sauce, gently stir, 

Are you allergic to nuts? 

Substitute the peanut butter with tahini paste or Sun Butter.

For the tofu cubes, you can lightly cook it in a skillet with a little oil and Bragg's Liquid Aminos or bake in an oven at 400 degrees F. for 30 minutes turning halfway.

I added green onions, cilantro, and crushed peanuts for an extra touch.

This peanut noodle dish is so quick and easy to prepare, it will be on your table in less than 30 minutes. You will most likely have all the ingredients on hand. If you don't have purple cabbage then use regular green cabbage. Make this dish yours, so add your favorite veggies for its pretty hard for you to ruin it.

Other Delicious Noodles To Try

If you love noodles, try my Japchae (Korean Stir Fry Noodles), Pancit Bihon (Filipino Noodles) and Spaghetti And Broccoli.

Peanut noodle salad being picked up with chopstick, garnish with green onions

If you make this recipe, snap a photo and hashtag #healthierstep  — we love to see your recipes on InstagramFacebook & Twitter!

Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
373 kcal / 1559 kJ
Fat:
15 g
Protein:
16 g
Carbs:
51 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
20 min
Ready in:
32 min
For:
8 servings

Ingredients

Creamy Peanut Sauce

Noodles

Instructions

  1. In a medium bowl, stir together, peanut butter, soy sauce, coconut sugar, sesame oil, ginger, and garlic together and set aside.
  2. Bring a large pot of water to boil over medium-high heat. Add noodles and cook according to package directions. Drain using a colander, rinse under cold water, place in a bowl and toss with a little sesame oil and set aside.
  3. In a large skillet, heat oil over medium-high heat. Add tofu cubes and cook on all sides until crisp. 1 tablespoon Bragg's liquid aminos or soy sauce.
  4. Add green onions, cabbage, carrots, and cook for 2-3 minutes stirring constantly until tender.
  5. Add cooked noodles, peanut sauce mixture, and stir to coat.
  6. Serve and garnish with green onions, cilantro, and crushed peanuts.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

8 Comments
  1. Jeannie
    May 31, 2019

    Sounds delicious! Nom! I did notice you aren’t marinating the tofu before cooking. I always marinate first – sesame oil & soy sauce. I think it would make a big difference in the taste.

    • Michelle Blackwood
      May 31, 2019

      Thank you Jeannie, it depends on the tofu, if you use the superfirm tofu you won’t need to marinate at first. The other kind like the firm and the ones you buy at the Asian store needs marinating that’s why I don’t buy those. You can get the superfirm from Trader Joes.

  2. Camille
    April 18, 2019

    This looks fabulous, cant wait to make it!

  3. Samantha
    December 2, 2018

    Yummy and quick! Better than take-out.

    • Michelle Blackwood
      December 5, 2018

      Thank you Samantha for your feedback, I’m happy you enjoyed it.

  4. Philly
    April 11, 2018

    hey… came across this recipe…. I will try it… going to get the noodles now. I have almond butter will that work… 5 stars for simplicity…even though I didn’t taste it yet …I know it will… so far all your recipes taste great….

    • Michelle Blackwood
      April 11, 2018

      Hello Philly, yes almond butter will work. Thank you very much, enjoy.