Spicy Peanut Noodles (Impressive Vegan Dish!)


Grab your sriracha and whip up a quick weeknight meal faster than you can call for takeout.

Servings: 4
Peanut Sauce
¼ cup peanut butter
1 clove garlic
1 Tbsp minced fresh ginger
2 Tbsp maple syrup
Juice of 1 lime
1 Tbsp toasted sesame oil
1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
2 Tbsp apple cider vinegar
¼ cup tamari

16 oz brown rice vermicelli noodles
1 Tbsp toasted sesame oil
2 medium sized carrots, julienned
1 red pepper, julienned
1 cup bok choy, sliced
¾ cup red cabbage, thinly sliced
½ cup large yellow onions, diced
¼ cup crushed peanuts
3 Tbsp fresh cilantro, chopped


Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.

Cook brown rice noodles according to package instructions.

Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.

Add in carrots and red pepper, sauté for 1 minute.
Add cabbage and bok choy. Cook until just tender.

Remove from heat, and stir in brown rice noodles.Add desired amount of peanut sauce and stir until evenly incorporated.

Top with crushed peanuts and fresh cilantro. If you have leftovers, use it the next day in a collard green wrap.

Sarah Skalzub

Sarah is a Registered Holistic Nutritionist, Personal Trainer and Educator at Vega. Sarah educates from experience! Drawing on her retail leadership in the natural health industry, her own nutrition consulting, and a personal passion, she equips audiences with tools and inspiration to feel their absolute best from the inside, out. Specializing in sports and fitness recommendations, Sarah is active as a runner, playing soccer or enjoying the Rocky Mountains on her snowboard.

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