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Vegan peanut noodles with creamy peanut sauce, edamame and crunchy vegetables

Vegan 10-Minute Peanut Noodles

Creamy vegan peanut noodles ready in just 10 minutes — quick-cooking noodles, a smooth peanut-lime sauce, crunchy cabbage, and edamame for protein. One pot, no fuss, perfect for busy weeknights.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 490
Ingredients Method Notes

Ingredients
  

Ingredients - Noodles & Add-Ins
  • 8 oz quick-cooking thin rice noodles
  • 1 cup shelled edamame thawed if frozen
  • 2 cups shredded cabbage or bagged coleslaw mix
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds
  • 2 tbsp chopped peanuts optional
  • 2 tbsp chopped cilantro optional
Ingredients - Peanut Sauce
  • ½ cup creamy natural peanut butter
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp pure maple syrup
  • 1 tbsp sriracha or to taste
  • 1 small garlic clove finely grated
  • 1 tsp fresh grated ginger
  • ¼ cup hot water plus more as needed
Optional: Lime wedges, extra sriracha, chili flakes

Method
 

  1. Cook the noodles according to the package directions, stopping as soon as they are tender but still slightly firm. Reserve at least ½ cup noodle water, then drain.
  2. While the noodles cook, whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, garlic, ginger, and hot water until smooth and pourable.
  3. If the sauce looks too thick to pour easily, whisk in additional hot water 1 tablespoon at a time.
  4. Toss the hot noodles with the peanut sauce, adding a little reserved noodle water until the noodles are glossy and evenly coated.
  5. Add edamame and shredded cabbage. Toss again.
  6. Finish with green onions, sesame seeds, chopped peanuts, and cilantro.
  7. Serve immediately, or cool and refrigerate promptly for meal prep.

Notes

  • Use a quick-cooking noodle to keep the recipe within the 10-minute target.
  • Always verify that packaged noodles are vegan.
  • For gluten-free noodles, use rice noodles and certified gluten-free tamari where appropriate.
  • Reserve noodle water - it's the easiest way to loosen peanut sauce without changing the flavor.
  • The sauce should be glossy and pourable rather than stiff.
  • For meal prep, storing sauce and noodles separately gives the best texture.
  • Refrigerate leftovers promptly and use within 3-4 days.