Easy Vegan Peanut Sauce Stir Fry Recipe with Noodles
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Fragrant ginger, tender veggies and a creamy peanut stir fry sauce come together to make this delicious vegan dish. If you’re craving a satay stir fry takeout but want to opt for a healthier option, this is sure to hit the spot.
If you’ve been following us for a while now you might just remember this Peanut Butter Salad. It was one of our very first recipes, and we were very proud.
To date, it’s also the only video on our YouTube Channel that Hauke, Dave, Kat and even little Josh have all appeared in together.
The nutourious (aren’t I charming?) and easy peanut sauce is absolutely amazing and we’ve been looking for excuses to use it again ever since. During our quest, we stumbled upon this beautiful vegetable stir fry.
Not only is it beginner friendly, but this meal only takes 25 minutes, making it a great option for an easy dinner.
You can also decide to use your favourite veggies (the peanut stir fry sauce is the real star of the show), but we’ve highlighted some great choices for you below!
Pick whatever suits your taste. If you’re not a big fan of cauliflower, sugar snap peas or broccoli like we used, you can swap that out for some lettuce to bulk up the dish or even mushrooms if you’re feeling fungy (sorry, I’ll stop).
If this dish was a building, the noodles would be the rebars, so it’s incredibly important you pick out the right one. Instead of glass noodles, you can opt for whole wheat pasta (they’re weight loss friendly!).
Spices & sauces
There’s ginger, garlic and we also picked out soy and sweet chilli as the sauce ingredients but stir fries are all about heat, so consider using some hot sauce mixed with some maple syrup as a substitute for the sweet chilli.
As for the soy, either dark or light would do just fine.
The Peanut butter and the fresh peanuts are groundbreaking additions to this meal. I mean, regular stir fries are cool and all, but when they’re thrown into a revolutionary creamy sauce, you’ve got yourself a new addiction. Either crunchy or smooth peanut butter would do just fine.
1 serving contains:
We like to know that what we eat is not only delicious but also good for us.
If you throw your favourite veggies in this meal then you’re going to get the benefits associated with this – and veggies are normally packed full of fiber, antioxidants and other nutrients that your body loves.
But peanut butter deserves a mention too. While there isn’t much nutritional information about it in terms of long-term health outcomes, we know peanut butter’s nutritional profile shows us the spread is full of protein, healthy fats, vitamins and minerals which is great.
Speaking of protein, we’ve got tons of weight-loss-friendly inspo in our free 7-day high-protein meal plan, so be sure to check that out.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
How to make the best peanut sauce stir fry
- Make sure you gather all your ingredients in one place and that your frozen veggies have thawed completely before proceeding.
- Cut all your vegetables into smaller pieces, dice your garlic and ginger too and set them aside in a small bowl.
- Cook your noodles so they’re handy when the stir fry’s ready. Drain noodles and don’t forget to rinse them under some chilly water lest they clump up.
For the sauce:
- Combine peanut butter, sweet chili sauce, water, maple syrup, lemon grass (optional) and soy sauce into a large bowl and stir into a creamy peanut butter mixture until your wet ingredients are well combined.
- Pour a tablespoon of oil into a wok, large skillet or hot pan and heat until it’s nice and smoky.
- Throw in the garlic, onions, sugar snaps and baby corn. Wait for 40 seconds then add your thawed or fresh veggies.
- Stir for a bit then put it on low heat, but don’t turn it off just yet.
- It’s time for the spicy peanut sauce and noodles! After you add those, your dish should begin to boil.
- Make sure it’s super creamy and if not, add a little water. Add the peanuts too.
- Let it simmer for a few minutes (4-5 should do the trick) and after that, take out the lemon grass and sprinkle some sesame seeds (if you please) before serving.
Place your delicious dish in a bowl, admire your peanut noodle stir fry for a bit and proceed to chuck it all down. Don’t be shy, I know you want to.
Vegetable and peanut stir fry FAQs
I’ve covered some of the most common questions about our creamy peanut sauce stir fry, but if you can’t find an answer to your question just let me know in the comments.
What vegetable goes well with peanut butter?
Veggies can equally hold their own coated with peanut butter just as well as any slice of bread. Large carrots, all sorts of bell peppers, celery and even fruits can have PB slathered on them for a combo that’s tastier and healthier too.
How to store and reheat stir fry?
A stir fry isn’t a freezer meal, so don’t make more than you can eat. Although this peanut stir fry is best served fresh, you can keep this in the fridge for 1-2 days, and warm it up a bit on low heat when you’re in the mood for some creamy comfort food.
What kind of peanut butter should I use for the sauce?
We recommend natural peanut butter for these peanut butter noodles as some varieties of store-bought spread contain added salt, oil and sugar.
Either type should still result in a super tasty peanut sauce though!
The nutritional info below is using store-bought peanut butter, but you can make a much lower sugar (and cheaper!) version yourself in just a couple of minutes with our homemade peanut butter recipe, which includes instructions for making it smooth or crunchy peanut butter!
Which oil is best for stir-frying?
An oil with a high smoke point works best. Peanut oil is a great choice, and light/refined olive oil can do the trick too. You can use others in a pinch but you’ll get much better results this way.
How do you make stir-fry vegetables not soggy?
To ensure your veggies will stay firm and crunchy, use raw and dry veggies instead of canned ones.
Throw in the veggies in batches and take them out after they’ve been seared to perfection, add a dash of oil if need be then move on to the next.
This way, they don’t overlap and steam instead of sauteing. Toss everything together at the end and there you have it, crunchy, not soggy, veggies!
Variations and alternatives
The use of glass noodles here already makes this great recipe gluten-free, but you can also use rice noodles as a substitute.
Speaking of substitutes, you could equally try out this recipe but with almond butter instead!
It’s got a richer nutty flavor, there are loads of reasons why almond butter is slightly healthier than peanut butter and we’d love to know how it would turn out.
Additionally, you can eat this nutty and creamy stir fry sauce with rice if you’re not into pasta!
More peanut and saute recipes
- Pasta Salad with Peanut Butter Dressing
- 2-Ingredient Peanut Butter
- Anti Hangover Peanut Butter and Banana Sandwich
- Vegan Vegetable Lo Mein
- Dragon Noodles
- Bad Ass Nut Roast
What our readers are saying
I tried this recipe last night.. Wow! I’ll admit I was a little unsure how it would come out and thought the sauce might not be the right consistency but I was proven very wrong 🙂 loved it, definitely recommend and will be making this again. Thanks!Jake ⭐⭐⭐⭐⭐
Perfect stir-fry! Simple yet deliciously tempting. Gotta make it!!!Levan @ Crazy Vegan Kitchen ⭐⭐⭐⭐⭐
This peanut sauce is seriously, restaurant quality. I’m never getting a peanut satay-take away again!Maz ⭐⭐⭐⭐⭐
I’m nuts (sue me) about this super easy peanut stir fry sauce. It’s by far one of my favourite vegetable stir fry recipes and I hope you’ll like it too. Don’t forget to drop your questions and testimonies below, and make sure you follow this blog for more!
For the stir-fry
- 1 tbsp peanut oil (sunflower oil will do too.)
- 1 clove garlic (peeled and diced)
- 1 piece ginger, fresh (thumb sized, peeled and grated)
- 1 onion (peeled and diced)
- 2-3 cups vegetables, fresh or frozen (choose your favourite: broccoli, carrots, cauliflower, etc.)
- 1 big handful snow peas (or sugar snap peas)
- 6-8 baby corns
- 3.5 oz noodles (I love glass noodles as they’re really quick to cook and taste great!)
- 1 handful peanuts
For the peanut sauce
- 2 tbsp peanut butter (crunchy would be nice)
- 2 tbsp soy sauce (light or dark are both great)
- 2 tbsp sweet chili sauce
- ¼ cup water
- 1 tbsp maple syrup
- 1 stick lemongrass
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).2-3 cups vegetables, fresh or frozen
- Chop the snow peas, baby corn and onion. Dice the garlic and ginger.1 clove garlic, 1 onion, 1 big handful snow peas, 6-8 baby corns, 1 piece ginger, fresh
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).3.5 oz noodles
For the sauce:
- Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ‘til it’s a nice and creamy sauce. Optionally, throw in the lemon grass.2 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp sweet chili sauce, ¼ cup water, 1 tbsp maple syrup, 1 stick lemongrass
Now you’re ready to wok and roll:
- In a wok or large pan heat the oil until it starts smoking.1 tbsp peanut oil
- Add the garlic, ginger, onion, sugar snaps and baby corn.
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil.
- Make sure it’s all nice and creamy. Add a little more water, if not!
- Add some peanuts.1 handful peanuts
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!)
yummy, I love baby corn and snow peas! I’m sure that peanut sauce is amazing too!
It’s THE BEST Heather!
Way too many pop up ads-can’t even use the website 🙁
Hi Laura, oh really? It shouldn’t be like that. Thank you for the heads up. Are you using mobile or desktop?
BAHA, first step “Ok, let’s stir fry this mother.”
I am 200% making this recipe for my lunches next week. I am drooling just staring at it. I love the peanut sauce combo and have usually just saved it for salads, but having it hot sounds just as good. I think tofu would be an awesome addition as well for some protein. MmMMM
Thanks Beverley 🙂 Yeeeahhh get that extra protein in there! You just made me realise I haven’t made my egg muffins for lunch after the gym tomorrow…cheers!
PS I made this last night!! It was so good and so simple, it will for sure be a staple in my dinner menu 🙂
AWESOMEE!!! Thanks for sharing, Beverly!! 😀
Glad you liked it!
Stir fry is awesome! Always a quick and easy weeknight meal. I’m not a hug fan of baby corn…it scares me for some reason. LOL. But that sauce sounds divine! 🙂
Stir Fries are seriously the best. So easy, so tasty… My wok is one of my best friends lol!
I tried this recipe last night.. Wow! I’ll admit I was a little unsure how it would come out and thought the sauce might not be the right consistency but I was proven very wrong 🙂 loved it, definitely recommend and will be making this again. Thanks!
Hey Jake! Thanks a lot for the positive feedback!! Awesome that it turned out great.
Always cool to hear when a recipe works :-))
I love stir fries. Have to try your recipe. Perfect, because I’m trying to make more dinners without meat.
Perfect stir-fry! Simple yet deliciously tempting. Gotta make it!!!
Wow, so beautiful! Love all those delicious veggies you got thrown in there! I make peanut sauce so much and I feel like I could drink it, I love the Asian flavors so much, we must eat it 3 times every week, haha! Great recipe and I love how pretty your pics look!
Thanks Brandi!! Peanut Sauce is the BEST!!! 😀
This is making me hungry for stir fry and it’s only 10 am! What a gorgeous recipe.
This sounds fabulous! I make a similar peanut sauce served over vegetables and tofu. It is one of my favorite comfort foods!
Ah that’s cool! I definitely want to make a tofu stir fry too in the near future :-))
I loooove a good stir fry and my favorite ingredient is definitely baby corn! This peanut sauce sounds divine – I just recently made a stir fry with soy sauce, ginger, garlic and oyster sauce. SO good and SO quick!
This looks so delish!! I love a good stir fry. Such an easy and great recipe to throw together!
Oh yum! This looks divine! I love a good peanut sauce 🙂
I love the peanut butter and the sweet chili sauce (yerrr!!) and that you can use frozen veg. I’ll be trying this, sounds quick and yum!
Greetings from the FBC sharing group! 🙂 I love peanut sauce and your sauce looks amazing. I would eat this and have a smile on my face with each bite. 🙂
This looks amazing! 🙂
Thanks Cris! And it doesn’t just look it 😉
I am on the lunch break of an Engine 2 / 2 Forks retreat, and we just finished a cooking demo with Chef Del Sroufe – he made a stir fry that was DELICIOUS.
I love this version with peanut sauce – I love peanut sauce on pretty much anything!
This sounds delicious, I love the fusion of flavours you have working in that peanut sauce it sounds fabulous!
This looks insanely delicious — and 25 mins?! Awesome. I don’t know why, but seeing baby corn in stir-fries always makes me happy and hungry 🙂 Beautiful photos!
Yum! I love peanut stir fry, and this one looks delicious! And I love how simple it is to make~!
Oh man, I haven’t pulled my wok out in far too long!! I’l have to remedy that and make this ASAP! I’m drooling over that peanut sauce! Pinned!!
I love a great stir-fry especially when it involves a peanut-based sauce!
I’m sure you’ll like this one then 😀
Thanks fpr stopping by!
I used red and white quinoa instead of noodles and it was divine.
That’s a very cool idea Daniel! I’m on a bit of quinoa trip recently (after discovering it’s a complete protein), so the next time I make it I’ll give it a bash that way. Cheers!
Thanks for sharing this recipe.
I want to mention that I found the instructions a bit too verbose. Things like “A wok doesn’t have to be expensive” and “Ok, let’s fry this mother.” don’t need to be in the recipe. Recipes should be concise.
When people follow a recipe for the first time, they often read each step multiple times (before and after it’s done, to make sure they’re following it correctly.) A very wordy recipe filled with additions such as “A wok doesn’t have to be expensive” will become tedious to read after a while. Jokes that are included will also become very tiring when you inevitably read it over and over when trying to skim to recipe to make sure you did everything. For people who already know those extra pieces of information, even reading it the first time is rather off-putting and confusing. What went through my mind when I read all that extra was – “I scrolled down to the recipe in order to read the recipe. Not to read information I didn’t request (and already knew).”
Extra comments like that should remain in the blog post. Otherwise, it brings down the quality of the written recipe.
I’m sure you’re a very qualified cook. When you search for recipes online, how would you feel if every recipe you read was included with extraneous info that you didn’t ask for, and that you already knew? I’ll demonstrate with a few absurd examples: Ex. Step 2: Brown the beef. Browning comes from the maillard reaction, and this imparts umami flavor. Umami is often regarded as the 5th taste. or Step 3: Drain the beans. You don’t want to cook with bean water because it often contains leached BPA from can linings, and the liquid contains abundant starches that will affect the consistency and taste of your final dish, in addition to potentially contributing to flatulence.
Wouldn’t that be tiring if you read these sorts of things you already knew in recipes you saw? Even after scrolling past the blog post to get directly to the recipe so you could evaluate it?
Also: I’m not sure if you’re aiming mostly for an adult crowd with your blog/recipes, but if you also want to include families in your target audience, shortened versions of words inappropriate for children should probably also not be put in there for people who are cooking with children, and having the child read the recipe.
Thanks for your feedback, although I find it a bit too verbose.
But you have some valid points there. The recipe is updated, now looking all fresh 😉
Don’t water down/dumb down what you are doing. If you try to be everything for everyone you will be nothing for no one. Writing so your personality shows through is harder than writing a boring instructional recipe. Keep being you. Your audience loves you for it!
I must disagree with you! I love the witty banter in the recipe, I love that she speaks as a human and not a teacher.
I keep coming back to this website because of it’s lighthearted nature as I am sure do many others.
What I did found a bit too verbose was your unnecessarily lengthy comment… you sure do have a lot of time on your hands.
P.S I love the recipe, I’m back reading the instructions as I’m making it for the 4th time 🙂 xx
Really encouraging to hear you like our style of writing, Anna 😀
And even cooler to hear you like the recipe. Thanks for commenting!
I think the commentary make cooking less boring!
Would you recommend natural peanut butter or just a store bought spread like kraft pb?
Hi Chantel! I’d recommend natural peanut butter, but I know the dish tastes pretty awesome with store bought spread as well 😉
(not that healthy though, haha)
I used natural and added 1/4 cup of coconut milk (with the water)aswell as some chili flakes, and didnt have lemongrass so i used a bit of lime juice. Was super creamy and delicious!! Thanks for the recipe:)
Ah, thanks for getting back, nice to hear that!
Left over stir fry makes a great quick soup!
With a quick blend – cool idea!!
Best stir fry sauce ever.
I use this every single time I make a stir fry as it is just absolutely epic.
If I don’t have sugar snap peas or baby corn I just whack everything I’ve got in.
I use soya chunks or tofu and marinade them in the sauce and add cashew instead of peanuts to get even more variety of healthy fats in. I would highly recommend putting the lemongrass in as it totally makes this this recipe a 10/10 for me. I could literally live off this stir fry recipe for the rest of my life and not get bored. I always look forward to make a stir fry and it is the easiest thing in the world to make. I would take this on a desert island.
Well that’s me ‘fangirl-ing’. Thanks for this awesome recipe that is used time and time again.
I’m not sure if we ever had anyone ‘fangirl-ing’ before – we’ve gone red now! Thank you for the compliments, Unity. Really glad you like the sauce, and your marinaded soya chunks sound awesome! Great idea, I’ll try it like that myself now!
This peanut sauce is seriously, restaurant quality. I’m never getting a peanut satay-take away again!
Woohoo, thanks Maz!! That’s exactly what we wanted to hear 🙂
Easy to make and very delicious! Thanks for the great recipe!
Instead of the sweet & spicy sauce I mixed 1 Tbsp Pomegranate Syrup with 1 1/2Tbsp Apricot Jam and Chile Tajin. I used Zucchini Mushroom and chicken with no noodles or frozen veggies.
The sauce mix sounds awesome!! Love the idea.
Hi! Is there anything I can substitute the Maple Syrup with?? I don’t have any and want to make this now! 🙂
Honey or agave! Failing that, a little brown sugar would be fine too 🙂
This recipe showed up in my emails this afternoon, just as I was wondering what to make for dinner. I made this with all fresh vegetables and brown rice noodles. It was easy and so delicious. This is exactly the kind of recipe that I look for. Thanks so much for this one.
Ah, that’s awesome to hear! Sounds like the timing was perfect, glad to help. Thanks for writing!
I made this and added a bit more chilli sauce (my partner loves it) and it was one of the best peanut stir fry’s we have eaten. So easy and will be making it often.
Followed your easy recipe and made this stir fry for when I come home tonight. It was so quick and easy and could not help myself in tasting it. Absolutely delicious. Will definitely be making it many times over. Thank you
Loved it. Was craving saucy noodles and this hit the spot!
Hooray! Glad it beat the cravings for you Lauren 🙂
I’m almost embarrassed to ask this minor point, but I’m curious as to how you do it: whole peanuts or crushed?
Hi Christine – just as they are – whole peanuts 🙂