Delicious Vegan Peanut Butter Noodle

This vegan peanut butter noodle is super-duper delicious and very easy to make. All you need to do is mix all the ingredients for the sauce and just boil the noodle or prepare it according to the package instruction. Afterwards, add the noodle to the sauce and mix them up to ensure the noodle is coated throughout. Last, add your favorite veggies on top. Done! Super easy, right? Hence, this peanut butter noodle is great for breakfast, lunch, dinner or even for your in-between meal.

Now, how about the taste? This vegan peanut butter noodle has a variety of flavors – sweet, savory and spicy (If you go for the spicy version). Texture wise, it will be creamy because it’s smothered with peanut butter. I would recommend using wide rice noodle, because you can ‘feel’ its creaminess better and how smooth the noodle is. Imagine slurping this peanut butter noodle in one go!

This vegan peanut butter noodle is also very versatile, you can add any veggies as toppings, such as carrots, cucumbers, bokchoy, tofu, and so on. Or, just make it non-vegan by adding boiled egg or some cooked meats (chicken, sliced beef, seafood – you got the idea)

Tools I used:

• Non-stick deep saucepan – non-stick deep saucepan that is easy to clean, not too heavy, and evenly heated your cooking. I love this saucepan because it is very convenient to use for boiling egg or noodle, cooking instant noodle or just a small batch of soups.

Tip: For this peanut butter noodle recipe, make sure you get the creamy type of peanut butter (NOT the chunky type). It will make the texture of this rice noodle dish smooth and a bit creamy. Also, you would want to get the sauce to be more like pancake-batter before mixing it to the rice noodle so it will not be too dry. So, you can add or reduce more water to the sauce.

Ingredient:

• 8 oz wide rice noodle
• 2 teaspoons creamy peanut butter
• 1 teaspoon Shaoxing rice wine
• 1 tablespoon soy sauce
• ¾ cup hot boiling water
• 1 tablespoon sesame oil
• For spicy version: 1 tablespoon (or more) of Lao gan ma chili crisp
• A sprinkle of sesame seed (optional to garnish)
• Julienne carrots (optional to garnish)
• Chopped green onion (optional to garnish)

Direction:

• In a large mixing bowl, add peanut butter, Shaoxing wine, soy sauce, and hot boiling water. Mix them thoroughly.
• Prepare the wide rice noodle according to the package instruction.
• Add the cooked rice noodle to the sauces. Mix them well until all the noodles are coated thoroughly. For the spicy version: add lao gan ma chili crisp to the rice noodle in this step.
• Then, drizzle the sesame oil to ensure that the noodle do not stick together.
• Sprinkle the sesame seed, add the julienne carrot and chopped green onion on the top. Enjoy!