Delicious Meatless Spicy Peanut Noodle

This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless — and once you taste it, you’ll understand why my old cooking students still message me about it years later.

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My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

How Does It Taste?

It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

What Noodles Should I Use?

Original Chinese noodles will do. I always use the DragonMall Wu Mu Noodles. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

Why You Will Love This Meatless Recipe

• Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
• Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for a meat detox meal or something cooling to eat in the summer.
• Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
• It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
• The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.

How to Make the Spicy Peanut Noodle Sauce

The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:

• In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
• Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
• Toss the sauce and noodle together.

How to Make the Cucumber Salad

Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.

• Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
• Give them a good pat with a paper towel and soak up any excess water.
• Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
• Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.

To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

Ingredients

Your Favourite Chili Oil

If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

Peanut Butter

I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

Salted Mustard

This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

Soy Sauce

To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

Ginger

A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

Garlic

Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

Sesame Oil

The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

Vegetable Stock / Chicken Stock

I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

Chinese Black Vinegar

This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is my favourite to use here.

Cabbage

To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

Frequently Asked Questions

Can I make this peanut noodle gluten-free?

Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

Can I add protein to this meatless noodle?

Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

How long does the peanut sauce keep?

Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

Can I make this dish ahead of time?

Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

What is Chinese black vinegar and can I substitute it?

Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

Is this recipe suitable for kids?

Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

Meatless Spicy Peanut Noodle

This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

Ingredients

Peanut Sauce

• 3 tbsp smooth peanut butter or tahini
• ½ cup soy sauce
• 2 cups vegetable stock
• 2 garlic clove
• ¼ inch fresh ginger
• 1 tbsp chinese black vinegar
• 500g Dried Asian noodles
• 2 tbsp minced pickled mustard do not blend with the sauce
• 1 tsp sesame oil
• 1 tsp chilli oil

Cucumber Salad

• 2 medium size cucumber
• 1 tsp sesame oil
• 1 tsp sesame seed
• ½ tsp sea salt add only when you're ready to serve

Cabbage Side

• ¼ small cabbage
• 1 tsp salt
• ½ litre water

Instructions

To Make Peanut Sauce

• In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.

To Make Cucumber Salad

• Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.

To Make the Cabbage Side

• Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.

Assemble the Noodle Soup

• Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
• In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
• Ladle the hot soup on to the noodles and add the cucumber salad on top.
• Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.