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    Home » Recipes » Vegan 30 Minute Meals

    Spicy Vegan Peanut Noodle Stir Fry

    Published: Jan 13, 2022 · Modified: Jun 16, 2022 by Nicolette · This post may contain affiliate links. By browsing this website, you agree to our privacy policy and terms of use.

    Jump to Recipe
    Stir fry garnished with peanuts and cilantro in large black cast iron skillet.

    This Vegan Peanut Noodle Stir Fry is a great takeout style dish that takes just 30 minutes to make and is made with an easy homemade spicy vegan peanut sauce. All you need is 11 ingredients, including udon noodles, soy curls, shredded cabbage and carrots.

    Stir fry garnished with peanuts and cilantro in large black cast iron skillet.
    TABLE OF CONTENTS show
    1 Why You’ll Love This Recipe
    2 Ingredients and Substitutions
    3 Step by Step Instructions
    4 FAQs
    5 Expert Tips
    6 More 30 Minute Vegan Recipes to Try
    7 Spicy Vegan Peanut Noodle Stir Fry

    Why You’ll Love This Recipe

    • Soy curls are an amazing WFPB chicken substitute in this vegan stir fry dish.
    • Homemade vegan peanut sauce makes these peanut noodles extra creamy and flavorful!
    • Quick and easy – These vegan peanut noodles take just 30 minutes start to finish.
    • These vegan peanut noodles are packed with veggies! Over 2 cups per serving.

    Ingredients and Substitutions

    Ingredients needed for vegan peanut noodle stir fry measured and labeled on white background.
    • udon noodles – I prefer to use udon noodles in this vegan peanut noodle stir fry. They’re thick, shorter Japanese noodles that cook super quickly (4 minutes!). If you do not have udon noodles, try soba noodles or rice noodles if gluten free. Just note that changing the noodles can change the total cook time for the stir fry.
    • soy curls – A vegan chicken substitute made from a dehydrated form of whole soy curls.
    • shredded cabbage – I typically like to use green cabbage, but you can use a mix of green and red cabbage.
    • shredded carrots – Shredded carrots are used as they will cook down the fastest.
    • peanut butter – Natural peanut butter is essential for making vegan peanut noodles! Your peanut butter should only have the ingredients peanuts and salt – nothing more. Any peanut butters with added sugars or added ingredients will alter this dish unfavorably and is NOT recommended.
    • tamari – I like to use full sodium gluten-free tamari in the vegan peanut sauce. You can also use soy sauce or if desired, reduced sodium versions of either for less salty peanut noodles.
    • maple syrup – Used to sweeten the vegan peanut sauce. You can also use agave nectar or date syrup if desired.
    • Sriracha – Adds the perfect amount of spice to the noodle stir fry. Any brand of Sriracha will do.

    Step by Step Instructions

    1. Prepare the udon noodles according to package instructions.
    1. Rehydrate the soy curls: Measure 4 ounces of soy curls into a large bowl and pour 1 ½ cups of boiling hot water overtop, along with a tablespoon of tamari or soy sauce. Toss the soy curls in the boiling hot water until coated and the soy curls begin to soften and rehydrate.

      Set the soy curls aside for about 10 minutes or until completely softened, and a majority of the liquid has been absorbed.
    Soy curls rehydrating in glass bowl.
    1. While the udon noodles boil, whisk together the spicy peanut sauce. Taste, and adjust the flavor as needed as this is going to be the flavor and spice level of your vegan peanut noodles.
    Vegan peanut sauce whisked together in glass pyrex measuring cup.
    1. Drain any excess liquid from rehydrating the soy curls and add them to a large, hot skillet to pan fry until lightly browned and crispy. I prefer to do this in a tablespoon or so of oil because I typically use cast iron, but you can also do this in a dry nonstick pan as well if oil-free.
    Soy curls pan fried in black cast iron skillet.
    1. Once soy curls are lightly browned, add in the shredded cabbage, shredded carrots, minced garlic, and peanut sauce. Toss to combine and allow the cabbage to cook down, about 3-5 minutes.
    Shredded carrot, cabbage and peanut sauce added to cast iron.
    Shredded carrot, cabbage and soy curls tossed in peanut sauce in cast iron skillet.
    1. Add in the noodles and toss to fully coat the noodles in the peanut sauce and evenly disperse the stir fry ingredients. Serve vegan peanut noodle stir fry immediately with crushed peanuts, cilantro, and additional Sriracha as desired.
    Udon noodles added to cast iron skillet.
    Vegan Peanut Noodle Stir Fry after cooking.

    FAQs

    What can I use to substitute the soy curls?

    If you are out of soy curls, you can omit them completely. You can also use pan fried tofu, steamed tempeh, or store bought vegan chicken options like Tofurky plant-based chick’n.

    Can I add more vegetables if desired?

    Yes, feel free to substitute the vegetables in this stir fry for anything you’ve got on hand in your fridge. I like using shredded cabbage and carrots simply because it cooks down super quickly and keeps the overall cook time on this stir fry low. Snap peas, broccoli florets, cauliflower florets, mushrooms, and bok choy would all be amazing additions to these peanut noodles! Use what you’ve got!

    How spicy is this vegan peanut noodle stir fry?

    These vegan peanut noodles are moderately spicy. If you really enjoy spicy foods, I’d recommend 2 tablespoons of Sriracha (what I usually use). If you don’t like spice too much, start with 1 tablespoon Sriracha and increase from there.

    Expert Tips

    • If you’ve got a wok at home, this is the perfect opportunity to use it! A wok will get a good crisp on the veggies and vegan peanut noodles, making it extra satisfying.
    • Use 2 (10 ounce) bags of coleslaw mix instead of shredding your own cabbage and carrots to make the prep for these vegan peanut noodles even easier.
    • Adjust the vegan peanut sauce to taste before pouring it over the stir fry noodles.
    • Do not skip pan frying the soy curls or vegan chicken. This step is essential to keeping them from getting soggy in the stir fry.
    Close up of peanut noodles in cast iron.

    More 30 Minute Vegan Recipes to Try

    • Frozen Air Fryer Hash Browns
    • Easy Coffee Overnight Oats
    • The Best Spicy Creamy Vegan Ramen (Jinya Copycat Recipe)
    • 39 Silken Tofu Recipes
    Stir fry garnished with peanuts and cilantro in large black cast iron skillet.

    Spicy Vegan Peanut Noodle Stir Fry

    This Vegan Peanut Noodle Stir Fry is a great takeout style dish that takes just 30 minutes to make and is made with the easy at home vegan peanut sauce. All you need is 11 ingredients, including udon noodles, soy curls, shredded cabbage and carrots.
    5 from 6 votes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Print Recipe Pin Recipe Rate this Recipe

    What You’ll Need

    • 12" Cast Iron Skillet
    • Pyrex
    • Tongs
    • Whisk

    Ingredients

    • 6.7 ounces udon noodles
    • 4 ounces soy curls
    • 10 ounces shredded cabbage
    • 10 ounces shredded carrots - about 3 cups
    • 2 cloves garlic - minced

    Vegan Peanut Sauce

    • ⅓ cup peanut butter - natural
    • ⅓ cup tamari
    • ⅓ cup water
    • 3 tablespoons maple syrup
    • 1 ½ tablespoons sriracha - use more or less depending on your spice preference
    • 1 teaspoon ginger
    • 1 teaspoon curry powder
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    Instructions

    • Cook the udon noodles according to package instructions and set aside.
    • Pour 1 ½ cups of boiling water along with a splash of tamari for flavor over the soy curls to rehydrate them. A majority of the liquid should be absorbed by the soy curls. Drain any remaining liquid after 10 minutes.
    • Whisk together the vegan peanut sauce ingredients and set aside.
    • In a large 12" cast iron skillet, pan fry the rehydrated soy curls and minced garlic for 5 minutes in 1-2 tablespoons oil. If oil-free, pan fry in a similarly sized dry, non stick pan.
    • Once the soy curls are lightly browned and crispy, add in the shredded cabbage, shredded carrots, and peanut sauce. Toss to completely coat the vegetables and soy curls in the peanut sauce and sauté for 3-5 minutes.
    • Add in the drained udon noodles. Toss to fully coat and disperse the noodles and pan fry for another 2 minutes.
    • Serve Immediately with crushed peanuts and cilantro.

    Recipe Notes

    • This stir fry is moderately spicy as is. If you enjoy spice, use 2 tablespoons sriracha (I use 2 tablespoons). If you are sensitive to spice, start with 1 tablespoon Sriracha and add more to taste. 
    • The udon noodles I buy come in a package of 3 bundles. 2 bundles weigh 6.7 ounces. 
    • Feel free to substitute the udon noodles for rice noodles or soba noodles. This may change the total cook time of the recipe. 
    • I use my food processor to easily shred the carrots and cabbage at home. 
    • To make this recipe quicker and easier, use 2 (1o ounce) bags of coleslaw mix in place of the carrots and cabbage. 
    • You can use any vegetables you’d like, just use quicker cooking vegetables to keep the cook time down. Snap peas, mushrooms, zucchini, etc. would work great.

    Nutrition

    Calories: 560kcal | Carbohydrates: 81g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 885mg | Potassium: 748mg | Fiber: 16g | Sugar: 34g | Vitamin A: 16126IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 2mg

    Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

    Course: Main Course
    Cuisine: Asian Inspired

    This recipe was originally published August 3, 2022 and has been updated on January 14, 2022 to include a new and improved recipe, ingredient notes, step by step photo instructions, and tips for success.

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    Reader Interactions

    Comments

    1. Sue Shepanek

      January 23, 2023 at 5:01 pm

      5 stars
      Really tasty! The 12” frypan was a bit small for this recipe and the nutritional info is off so I don’t really trust it. Says there’s 1 mg of cholesterol…that can’t be. And the vitamin A seemed way off. But otherwise great meal.

      Reply
      • Nicolette

        January 23, 2023 at 5:27 pm

        Thank you! Yes, this recipe definitely fills the pan. And yes, I have a disclaimer on all recipes that states nutritional information provided is an estimate.

        Reply
    2. Elspeth

      January 23, 2023 at 1:20 am

      5 stars
      This is so delicious! I had everything except cabbage, so I decided to make it without the cabbage and I didn’t substitute. I definitely will try it with cabbage next time because I love lots of veg, but without the cabbage – was fabulous. I upped the carrot, and I think I could’ve added some frozen peas just for color, but the bottom line is it’s wonderful recipe!

      Reply
      • Nicolette

        January 23, 2023 at 5:25 pm

        I am so glad to hear this! Thank you for the review.

        Reply
    3. Angel

      November 05, 2020 at 5:55 pm

      5 stars
      We have made this recipe multiple times it is so easy, and DELICIOUS!! If you don’t have all the exact veggies just throw in anything you have this peanut sauce makes everything amazing!! YUM! Definitely a new weeknight favorite!

      Reply
      • Nicolette

        November 05, 2020 at 7:23 pm

        I’m so happy to hear you loved the recipe! It is very versatile.

        Reply
    4. Josh

      August 03, 2020 at 12:44 pm

      5 stars
      Such an easy recipe and so flavorful!!! Perfect for weeknights!

      Reply
      • Nicolette

        August 03, 2020 at 1:49 pm

        YAY, so glad you liked it!

        Reply

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