Easy Vegan Peanut Sesame Noodle Stir-Fry
Ingredients
- 180g dry rice noodles or other noodles
- 1/2 medium red onion, sliced into strips
- 1/2 cup sliced bell peppers, sliced into strips
- 1/2 medium carrot, sliced into strips
- 2 tbsp sesame oil (highly recommend, but feel free to use other oil)
- Chopped spring onions, for topping
- Sesame seeds, for topping
- Tofu, cubed (optional)
Sauce
- 3/4 cup warm water
- 2.5 tbsp peanut butter (I used slightly salted and sweetened peanut butter)
- 3 cloves garlic, minced
- 2 tbsp sesame oil (highly recommend, but feel free to use other oil)
- 2 tbsp maple syrup or other liquid sweetener, can be subbed with sugar
- 4 tbsp soy sauce, or to taste
- 1 tsp sriracha (optional), adjust according to desired spice
Cornstarch slurry
- 1/2 tbsp cornstarch + 1 tbsp room temperature water, mixed into a slurry
Preparation
Pour boiling hot water over the noodles. Carefully break apart. Leave to sit for a few minutes until pliable and half-cooked. Drain the water afterwards
Mix all sauce ingredients EXCEPT the cornstarch slurry in a bowl until smooth. Adjust flavours based on desired taste. Set aside
In a large pan, heat the 2 tbsp sesame oil or other oil. Sauté the onions, bell peppers, and other veggies
Add in the tofu and other veggies you're using. Sauté until tender
Add in the noodles. Pour in the sauce while mixing the noodles
Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles
Turn off heat. Top with sesame seeds and spring onions, if using. Enjoy while hot
Tips
Feel free to substitute vegetables based on what you have available
