Vegan satay noodles

Vegan satay noodles

vegan satay noodles bowl chopsticks

Happy Wednesday guys! How are you all doing? I’m still buried in my Photoshop files most of the time, but the design is coming along nicely, so it’s all good. From other highlights, this past weekend we’ve managed to move our living room redecoration one step further as after almost 6 months of waiting, our window shutters have finally arrived.

We were both a bit apprehensive as we chose the self installation (and measurement) route and if you don’t measure windows for a living, there is always a risk that you’ve measured something wrong and the shutters won’t fit. It turns out that we must have done an okay job as they did fit, whoop whoop, and we breathed a collective (including Tina – who was supervising from the other side of the room) sigh of relief. They fit and they look pretty good too – much much better than the curtains left behind by the previous owners. Now the only other thing we need to sort out is to find a rug and art for the walls and we can finally pronounce our living room finished. The bathroom is up next…

Recipe-wise, I’m thinking that even though spring seems to want to come through the door, evenings are still really chilly and Bristol at least has been extremely windy these past couple of days, so a bit of comfort would not go amiss, right? I made a bowl of peanutty udon noodles that makes for a perfect midweek feast as it’s quick and easy to prepare. It’s filling, creamy, with a warming hit of ginger and, if you are that way inclined, it can be made oil-free too by simply steaming the vegetables instead of stir-frying them. I hope you’ll enjoy and if you do, please be so kind as to review this recipe on here – it helps my work reach more people.

vegan satay noodles ingredients board

vegan satay noodles ingredients cut noodles

vegan satay noodles sauce

vegan satay noodles wok

vegan satay noodles side

vegan satay noodles bowl

15 min
15 min
15 min
15 min

  • 60 g / ¼ cup peanut butter (smooth ideally)
  • 35 ml / 2½ tbsp all purpose soy sauce (or tamari for GF version)
  • 20 ml / 4 tsp rice wine vinegar or lime juice
  • 15 ml / 1 tbsp maple syrup
  • 1-2 tsp finely grated ginger
  • 1 large garlic clove, finely grated
  • 1-2 tsp Sriracha, sambal oelek or other chilli paste


  • 200 g / 7 oz dry udon noodles* or flat rice noodles (for GF option)
  • 200 g / 7 oz your favourite marinated tofu (optional)
  • 20 ml / 4 tsp stir-frying oil** (I use rice bran)
  • 100 g / 3½ oz broccoli, cut into same size florets
  • 1 bok choi, chopped small
  • 1 bell pepper, julienned
  • 1 small carrot, julienned
  • 75 g / ½ cup edamame beans, fresh or frozen
  • 2 tbsp crushed toasted peanuts, to garnish (optional)
  • 3 spring onions / scallions, thinly sliced
  • chopped coriander, to garnish (optional)
  1. Mix all the sauce ingredients and 30 ml / 2 tbsp of water together in a small bowl until smooth, set aside.
  2. Bring a pot of water to the boil, cook your noodles according to the instructions on the packet. Drain your noodles 60 seconds before they are fully cooked so that they don’t overcook in the wok later.
  3. Heat up your tofu (if using). I used an already marinated, shop-bought packet of tofu, which I baked in the oven while preparing the noodles.
  4. Heat up a wok on a medium heat until just smoking. Add 2 tsp of oil and allow it to get really hot – until it starts shimmering.
  5. Add in broccoli and stir-fry for 1-2 minutes, next add in white parts of bok choi and stir-fry for another minute.
  6. Push broccoli and bok choi to a side, add in a little more oil followed by red pepper, carrot and add white parts of spring onions (save the tops for garnish). Stir-fry for another minute or two.
  7. Finally, add in fresh edamame (if using frozen add them in the earlier step) and bok choi leaves. Stir-fry for another 30 seconds.
  8. Transfer the veggies on to a large plate. Add a small splash of water and peanut sauce into the wok, allow it to bubble for 15 seconds before adding in cooked noodles. Coat the noodles in the sauce, return stir-fried veggies and tofu into the pan. Stir to combine.
  9. Divide between bowls, garnish with chopped peanuts, sliced spring onion tops and coriander.

*If using ready-cooked udon noodles, soften them in the wok in a splash of water BEFORE adding the sauce in.

**You can easily make this dish oil-free, to do so steam all of the veggies instead of stir-frying them.

11 g
20 g
3 g
19 g
67 g
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

13 reviews, 21 comments
Switched up the veggies but this was delightful
    Thank you, Kim. I'm really happy to hear that you enjoyed these noodles so much and thanks so much for taking the time to review, so appreciated. x Ania
Such a delicious satay sauce recipe! I mixed it with all my favourite veggies and it’s now a new favourite of mine!
    Yay, thank you Tamsyn! I am so happy to hear that and thanks so much for taking the time to review - I really appreciate it. x Ania
This Vegan Satay Noodles is absolutely delicious! So flavorful - the whole fam loved it!
    Thank you, I'm really happy to hear that! x Ania
Lovely satay recipe! We like to sub broccolini for broccoli, use extra veggies, and garnish with toasted sesame seeds. The sauce is 👌🏽
    Thank you, Monica! So pleased you liked this one as well! And thanks for taking the time to review, I really appreciate it. x Ania
Hi! Would that work if I use soba noodles?
    Yes, in theory although traditional soba (made with at least a large proportion of buckwheat flour) are hard to get right, they tend to stick and are easy to overcook - unless you know what you are doing, then you will be fine. x Ania
Thank you for sharing this inspiring flavorful recipe! It was yummy! =^.^=
    My pleasure, I'm glad you enjoyed it! Ania
Absolutely delicious :-)
    Thanks Andy, lovely to hear! Ania
Michael Walker:
I just tried this last night. I've always felt that some stir fry/noodle recipes are missing something. The. peanut butter....!!! That was it. Really good shout on putting that in. The nuts on top always go on, but the peanut butter and letting it melt changer....thank you!!
    Thanks for your kind words, Michael! I'm delighted to hear that you've enjoyed these noodles so much and thanks so much for taking the time to review - I really appreciate it! Ania
Mel Brennan:
Really nice recipe, especially the sauce. I've made peanut satay sauce plenty of times before, but this one had an interesting edge quite unlike the other ones I've made. Highly recommend!
    Thanks Mel, I'm glad you enjoyed it! Ania
Mmm...yum, yum, yummo! Made it with tahini and I’m so glad I did. This is an excellent recipe that I will use for guests. It really is that good. Thank you!
    Thank you, I'm delighted to hear that this recipe was as such a hit with you. Ania
Loved the sauce, not too heavy or thick and you can taste the other flavours, not just the peanut butter. I'm adding this to my menu rotation list, as it was also a big winner with the teenagers.
    Thanks so much, Debbie! I'm delighted to hear that you and your family enjoyed it! x Ania
Gabriel Negoita-Giras:
Really nice and quick recipe Ania. I really liked the peanut butter sauce, it had just the right amount of peanutiness about it. Keep the fantastic recipes coming. Gabi
    Thanks so much, Gabi! I'm delighted that you enjoyed this recipe so much and thanks so much for taking the time to leave this lovely review – I really appreciate it! x Ania
Thanks. It does help. I have tahini and almond butter. Is one preferred?
    It's really down to your personal taste, both of them will work with this flavour profile. I would probably opt for almond butter myself. Ania
Is the peanut butter an absolute requirement? I don’t care for it at all but would like to make the rest of this recipe.
Thank you.
    You can swap it out for tahini or almond butter if you wish, but yes, it is the base for this sauce so cannot be skipped. Hope this helps! Ania
This recipe is delicious! I decided to double it so we can have a nice lunch tomorrow. But it was difficult to coat the rice noodles in the sauce. Next time I will use two pans instead of my wok. There will be for sure a next time!
    Thanks, Marie! I'm happy to hear that you enjoyed this dish. And yes, 400 g of noodles is quite a lot to fit in one wok so splitting it into two batches is a good idea, for sure. Ania
What a great, fuss-free recipe and so satisfying too. I steamed my veggies as I try to use as little oil as possible and still the dish was so flavoursome. Thank you, Ania. I am a big fan of your recipes - keep them coming. Stephanie!
    Aw, thanks so much for your kind words, Stephanie. I'm so happy to hear that you enjoyed this and my other recipes! x Ania
Waters Cheryl:
I made this tonight and it was exceptional! I didn’t have edamame so subbed frozen sweet green peas. I wish I could add my picture. It was vibrant and filling.
    Thank you, Cheryl! I'm delighted to hear that you enjoyed it so much! x Ania
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.