Plant-Based Asian Peanut Noodles
Prep time
Cook time
Total time
Don't be tempted to make the noodles in advance. If they sit around too long they will begin to stick to each other.
Recipe type: Entree
Cuisine: Asian
Serves: 3 to 4 servings
  • 1 (8-ounce) package flat rice stick noodles
  • ¼ cup low-sodium teriyaki sauce (gluten-free, if needed)
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons hot water
  • ¼ teaspoon sambal oelek (hot chili sauce)
  • 2 teaspoons sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 4 cups snow peas, trimmed
  • 8 ounces seasoned baked tofu, drained and cut into ¾-inch cubes
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped dry-roasted peanuts
  • Lime wedges, for garnish
  1. Bring 6 cups of water to boil in a large pot. Add the noodles, stir to separate and then cover and remove the pot from the heat. Let stand 6 minutes, or until soft. Drain the noodles.
  2. While the noodles are softening, whisk together the teriyaki sauce, peanut butter, hot water, and chili sauce in a small bowl.
  3. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger and stir fry for 30 seconds. Then add the snow peas and stir fry for 3 minutes. Add the tofu and stir fry 1 minute. Add the teriyaki sauce mixture and cook for 2 minutes, or until sauce thickens, stirring occasionally. Finally, add the noodles to the pan and gently toss with a fork for 2 to 3 minutes or until the noodles are coated with the sauce and heated through.
  4. Sprinkle each serving with cilantro and peanuts, and serve with lime wedges.
Recipe by Go Dairy Free at