Plant-Based Asian Peanut Noodles with Gluten-Free Option


This plant-based Asian peanut noodles recipe was originally shared with us by Faith Kramer, who wrote for a blog called Paper Palate. She said this dish quickly became a family favorite, even with her teenage son. They all agreed it was equally delicious served hot from the skillet and as leftovers the next day.

Plant-Based Asian Peanut Noodles Recipe with Gluten-Free Option

Plant-Based Asian Peanut Noodles with Gluten-Free Option

Faith sourced the recipe from Vegetarian Times, but we have made a few changes over the years. For example, it was written as a 1-pot recipe, but the noodles do get a bit sticky and the cook time is longer if you cook the noodles first, wait, and then cook the rest when the pot is ready. We prefer a 2-pan method for the best and quickest results.

To reflect our changes, we’ve updated this recipe post, and even added some helpful information, like nutrition facts and substitutions.

Plant-Based Asian Peanut Noodles Recipe with Gluten-Free Option

Special Diet Notes: Plant-Based Asian Peanut Noodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, tree nut-free, vegan, and vegetarian.

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: 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 (sub sunflower seed butter for peanut-free)
  • 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 (omit for peanut-free)
  • 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.
Nutrition Information
Serving size: ¼ recipe Calories: 457 Fat: 17.6g Saturated fat: 2.8g Carbohydrates: 60.6g Sodium: 402mg Fiber: 5.2g Protein: 16.8g

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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