Creamy peanut noodles - these quick and easy vegan noodles are rich, creamy and flavourful.

They are super fast to make so are perfect for when you are in a hurry. Serve them with your choice of stir fried vegetables and protein for a full meal.

Creamy peanut noodles with stir fried vegetables in a bowl with chopsticks and bowls of spring onions, peanut butter and chillies.

These creamy peanut noodles are one of my favourite fast, low effort but satisfying meals. I make them often when I am in a hurry or I don't feel like cooking.

The peanut sauce takes literally five minutes to make and all you've got to do apart from that is cook your noodles and quickly stir fry whatever veg/protein you want with them.

Close up of creamy peanut noodles in a pan.

What Do I Need To Make Creamy Peanut Noodles?:

Peanut butter: Use a smooth variety. Either creamy or natural is fine, though I prefer creamy.

Light coconut milk: I use light coconut milk (from a tin). I find full fat coconut milk to be a bit too creamy here so if that is all you have then I suggest using 50:50 coconut milk and water.

You can also use coconut drinking milk (from a carton). If it is sweetened then you may wish to omit the maple syrup however. You can also just use water if you want the noodles to be a bit less rich.

Soy sauce: Either light or dark is fine. I just use whichever I've got to hand. You can use tamari instead if you want these to be gluten free.

Ginger: Either fresh ginger or from a jar is fine.

Garlic: I don't cook the sauce so the raw garlic flavour can be a bit strong. If that isn't something that you are keen on then reduce the garlic to one clove rather than two. Alternatively you can use ¼ to ½ teaspoon garlic granules instead (to taste).

Lime juice or rice wine vinegar: Both work well but give different flavour profiles. I don't have a preference so just use whichever you have!

Sesame oil: Adds it's unique, nutty, toasted flavour. There isn't really a substitute for this.

Sriracha: I add a bit of sriracha for a touch of warmth. You can omit it if you want, or use another kind of hot sauce or chilli flakes (to taste) instead.

Maple syrup: A touch of sweetness works well here. Omit it if your milk is sweetened. It can be swapped for agave or brown sugar, or just omitted completely if you wish.

Noodles: The choice of noodles is up to you. I usually use either soba noodles or wholewheat ones. Use 100% buckwheat soba noodles or rice noodles for gluten free.

Close up of creamy peanut noodles and vegetables in a bowl with chopsticks, sliced spring onions and chillies.

How To Make Creamy Peanut Noodles:

These creamy peanut noodles are incredibly quick and simple to make. You just need to bung all of the sauce ingredients into a blender and blitz until smooth.

Alternatively you can just whisk everything together in a bowl.

Cook the noodles according to the instructions on the packet, toss with the sauce and you are done!

A two image collage of the sauce in a blender before and after blending.

What To Serve With Them:

This is very much up to you, I usually just quickly stir fry a mix of vegetables and stir them through the peanut noodles.

Pretty much any vegetable is good, as long as it can be stir fried. Or some roasted vegetables would also be good!

Protein wise, baked or fried tofu or tempeh is usually my go-to, but vegan chicken style pieces would also work well. Just cook them according to the instructions on the packet and stir them through the noodles at the end.

Creamy peanut noodles in a pan with bowls of chopped peanuts, spring onions, chillies and limes.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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