Vegan Stir-Fry Noodles with Peanut Sauce

by Steph Sunshine at

Yield3 servings

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes


Peanut Sauce

  • 1/4 cup water
  • 3 tbsp. creamy salted peanut butter
  • 2 tbsp. coconut aminos or low-sodium soy sauce
  • 2 tbsp. vegan granulated sugar
  • 2 tbsp. rice vinegar
  • 1/2 tbsp. sriracha
  • 1/2 tbsp. garlic, minced (about 3 medium cloves)
  • 1/2 tbsp. fresh ginger root, peeled and grated


  • 8 oz. package Udon noodles (or noodles of choice)
  • 1 tbsp. peanut oil (or other light, high smoke point oil)
  • 1 cup sugar snap peas, strings removed
  • 1 cup carrots, thinly sliced
  • 3.5 oz. oyster mushrooms, sliced into strips

Garnish (Optional)

  • green onions (scallions), chopped
  • sesame seeds


  1. Combine the sauce ingredients and mix well. You can also put the ingredients in a container with a leak-proof lid (such as a mason jar) and shake it up. Set aside.
  2. Prepare your noodles according to the package instructions. Then run them under cold water to stop them from cooking and set them aside.
  3. Add peanut oil to a large wok and heat it over medium-high heat. Then add your carrots and snap peas and cook 2-3 minutes. Add your mushrooms and cook 2-3 minutes more, or until vegetables are slightly tender, but still retaining their color and some crispness.
  4. Reduce heat to medium, then add in noodles and sauce. Stir until the peanut butter has fully dissolved into the rest of the sauce, and the sauce and noodles are warm. Garnish with green onion and sesame seeds (optional), and serve immediately.

Notes & Hints

For best results, use a carbon steel wok. Avoid using stainless steel pans, as they cannot handle high heat and will burn.

This recipe makes enough sauce for a light coating of the stir-fry. You may wish to double the sauce recipe if you like extra sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat on the stove, adding a dash of water if needed.