Vegan Peanut Noodles: Meatless Monday Recipe
Vegan Peanut NoodlesDelightful and filling dinner that is totally vegan! What a great way to celebrate Meatless Mondays!
This Meatless Monday entry is totally vegan! And guess what? It's filling, satisfying and good for you too!
Udon noodles have a "chew" factor involved so you really feel you've eaten something substantial. Instead of creamy peanut butter, I used chunky...which I like better anyway.
You won't feel you're meat deprived with this one, promise!!! I ordered mine from Amazon since it works out way cheaper and I like to buy these in bulk. Use them a lot. They're very convenient because they're already cooked and have been improved so much because they separate much easier now than they did years ago.
- Vegan Peanut Noodles
- 1 pkg (14.3 oz) Kame® Udon Noodles
- 1/2 cup sliced bok choi
- 1/2 cup sliced mushrooms
- 1/2 cup sliced grape tomatoes
- 2 tbs chopped red onion
- 10 snow peas
- 1 clove garlic, minced
- 2 tbs oil for frying
- Sauce:
- 2 tbs chunky peanut butter
- 1 tbs soy sauce
- 2 tsp rice vinegar
- 1/4 cup coconut milk
- 2-3 drops dark sesame oil
- 1/2 tsp Sriracha hot sauce
Mix all sauce ingredients. Sauce may be thinned with additional coconut milk, if desired.
Heat oil over high heat in a wok or large, deep skillet. Add bok choi, mushrooms, and garlic. Stir fry to 2 minutes.
Add the udon noodles and stir fry, separating gently ( a couple of tablespoons of water might help).
Add the sauce and blend well. Add the grape tomatoes, the snow peas and the red onion. Stir fry for one minute.
Serve immediately. Serves 2.
Vegan Peanut NoodlesVegan Peanut Noodles