These vegan peanut noodles are such a big go-to meal for us, especially in warm weather - and you can increase the batch for a crowd. See how we make this on video here.
- 1 large zucchini
- 2 medium-large carrots
- 1 cup (1 block) smoked tofu*
- 1 bundle somen noodles (or any noodle you like to eat cold)
And these for the sauce
- 1 tbsp roasted garlic paste (or 1/2 tsp garlic powder, but the fresh is better)
- red chilli paste (any spicy sauce here will do, though, like gochujang or sriracha), added to taste depending on how spicy yours is
- 1 tbsp smooth, runny peanut butter
- 2 tsp sesame oil
- 1 tbsp tamari (soy sauce)
- lemon or lime juice
*You can use any flavored tofu you like here - like baked tofu, or your own marinated & fried tofu.
How to make it
- Use a julienne peeler or spiralizer to make noodles of the zucchini & carrot. Thin-slice your tofu to match your noodles. Shake together all your sauce ingredients in a sealed jar, until combined.
- Cook your noodles to the package instructions, and rinse after cooking to stop the cooking process and remove any starch left on the noodles. Set aside.
- In the same pot, put the zucchini & carrots in and shake to coat with the sauce. Cover and cook for a few minutes, then add the noodles and tofu and stir to combine. Eat as is or chill in the fridge before eating.
We had ours with some crunchy glazed peanuts and green onion on top and it was so good!