Stir-Fried Peanut Sesame Noodles

Updated: Mar 19

This may just be the best stir-fried noodle dish I've ever came up with. Well, that may be for now at least. This was inspired by my love for stir-fried rice noodle dishes and satay dishes from Thai restaurants.

I used a mix of peanut butter and soy sauce for the sauce and peanut butter helps add that somewhat thick and creamy sauce.

Also, this is a perfect way to add in those leftover veggies you have lying in your refrigerator! So slice up those veggies, prepare the sauce, cook you noodles, and bring your pans out!

It's time for some stir-fried noodles! Check out the recipe below.

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :) 

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲


Serves 2-3 people

200g dry rice noodles

¼ cup leeks, sliced

½ medium red onion, sliced into strips

½ cup sliced bell peppers, sliced into strips*

1 tbsp oil, for cooking

200g extra firm tofu, pan fried and sliced into strips (optional)*

½ cup purple cabbage (optional)*

3 tbsp sesame oil (highly recommend, but optional)

Cilantro, for topping

Sesame seeds, for topping

*The tofu and veggies are really up to you! You can even use carrots, bean sprouts, and basically whatever you have available!


¾ cup water

2 tbsp peanut butter (I used slightly salted and sweetened peanut butter)

3 cloves garlic, minced

2 tbsp maple syrup, other liquid sweetener, or sub with sugar

4 tbsp soy sauce

1 tsp sriracha (optional), adjust according to desired spice


  1. Cook the rice noodles until chewy. Do not overcook. Set aside.

  2. While the noodles are cooking, place all the sauce ingredients into a sauce pan and cook on medium heat until smooth and well incorporated. Adjust flavours based on desired taste. Set aside.

  3. In a large pan, heat the canola oil. Saute the onions, leeks, and bell peppers.

  4. Add in the tofu and cabbage (if using). Sauté until tender.

  5. Add in the cooked noodles. Pour in the sauce while mixing the noodles.

  6. Cook for another 3-5 minutes on medium to high heat until the noodles have absorbed the sauce.

  7. Turn off heat. Add in the sesame oil. Mix well and top with sesame seeds and cilantro, if using. Enjoy while hot!

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