Spicy Peanut Noodles

Easy, 30-minute Spicy Peanut Noodles made with gochujang for a warm and spicy sauce that is full of flavor! The creamy noodles are tossed with veggies and fried garlicky ginger tofu. The perfect vegan weeknight dinner.

Peanut noodles have been a go-to weeknight dinner for Hunter and I for years. Not only are they so easy to make, but they are unbelievably satisfying and always hit the spot when we're craving something comforting and filling.

Yet we always seem to lather our noodles with sriracha and red pepper flakes so I figured, why not make the sauce itself a bit spicy? With the help of gochujang, these Spicy Peanut Noodles are warm tangy, spicy, and creamy.

Fried garlicky ginger tofu adds protein and crispy texture, while veggies add a little extra crunch and heartiness to the dish.

Why This Recipe Works

• 30-minute weeknight dinner! These Spicy Peanut Noodles come together in just over 30 minutes, making it a quick and easy recipe for weeknights. Plus, it yields six servings, making it last throughout the week for quick leftover lunches!
• Warm & spicy. This beautifully colored sauce coats the noodles in warm, spicy flavor with hints of tanginess, sweetness, and umami. It is truly irresistible!
• Great way to use up extra veggies. You don't have to use a carrot and pepper here. You can use whatever extra vegetables you have in the fridge! Or roast some frozen broccoli and toss it in with the noodles. This recipe is very versatile.

What is Gochujang?

Gochujang is a fermented chili paste that is savory, sweet and spicy. This popular Korean condiment is made from glutinous rice, fermented soybeans, and salt. Its rich color and pungent flavor make it perfect for weaving into sauce for Spicy Peanut Noodles.

Ingredients

• Extra firm tofu: Adds protein and a crispy texture to the dish. Fried in garlic and ginger for a savory taste.
• Olive oil: Helps fry the tofu to give it golden brown color and a crispy texture.
• Garlic powder: Adds savory, pungent flavor to the tofu.
• Ground ginger: Imparts a warm, spicy, and slightly sweet flavor to the tofu.
• Carrot: Adds crunch and sweetness.
• Bell pepper: Adds crisp texture and a sweet, slightly tangy flavor.
• Stir-fry rice noodles: The base of the dish with a chewy and satisfying texture.

Spicy Peanut Sauce

• Peanut butter: Makes the sauce rich and creamy with a nutty flavor.
• Tamari: Adds a salty and umami flavor.
• Garlic cloves: Weaves in an intense savory taste.
• Fresh ginger: Brings a bright and slightly spicy aroma.
• Rice vinegar: Adds delicious tanginess.
• Sriracha: Gives the sauce a little extra heat.
• Maple syrup: Adds sweetness to the sauce to balance the heat.
• Toasted sesame oil: Provides a rich and nutty flavor.
• Gochujang: Adds depth, fermented flavor, and of course, heat!
• Red pepper flakes: Brings a little extra heat and subtle texture to the sauce.

Optional Garnishes

• Scallions: Toss on top for fresh, crunchy texture and mild onion flavor.
• Peanuts: Add crunch and additional nuttiness.
• Sesame seeds: Add texture and hint of nutty flavor.
• Lime juice: Bring extra tanginess that can balance the richness of the sauce.
• Sriracha: Extra heat, if you so desire. 🙂

How to Make Spicy Peanut Noodles

Drain and press the block of tofu. Dice into small ½-inch cubes.

Heat 2 tablespoons of oil in a large skillet over medium heat. Once warm, add the tofu. Let cook for a minute or two to begin browning the tofu. Then add the garlic powder, ground ginger, salt, and pepper. Cook for 10 minutes, flipping the tofu around frequently to make sure all sides get golden.

While the tofu cooks, cut the carrots and pepper into small matchsticks. Add them to the pan with the tofu once it's cooked on its own for 10 minutes. With the carrots and peppers in the pan, cook for an additional 15-20 minutes while preparing the noodles and the sauce.

Cook the rice noodles according to package instructions. When done, drain and rinse with cold water.

Mince the garlic and the ginger. Then add all of the sauce ingredients to a medium bowl or large measuring cup and whisk them together.

When the tofu and veggies are done, add the noodles to the pan along with the sauce. Stir well to combine evenly. This will take some effort as there are a lot of noodles and you want the sauce to spread throughout them all!

Garnish with sesame seeds, scallions, peanuts, fresh lime, and even sriracha if you like the extra bit of heat.

Substitutions & Additions

• Tofu: You can substitute with tempeh if you'd like!
• Use any vegetables you'd like! You can use carrot and bell pepper, or you can grab a bag of frozen veggies from your freezer, or use extra vegetables that you already have on hand. Anything works here!
• Rice noodles: These come together in about 5 minutes, but you can also use ramen noodles for another quick and easy option. Soba noodles would work fine here too.
• Peanut butter: If you have a peanut allergy, use tahini or sunflower seed butter.
• Tamari: Coconut aminos would also work.
• Maple syrup: Brown sugar or cane sugar could be used instead.

Serve Hot or Cold

I love enjoying this spicy dish warm, but it works great when cold too!

If preparing it cold, I recommend leaving the carrots and bell pepper raw. Fry the tofu, but leave the veggies fresh and crunchy. Prepare everything else as instructed, then cool and place in an airtight container.

This is one of Hunter and I's favorite recipes to pack on road trips or when we need to pack a lunch for a day of golfing. 🙂

Frequently Asked Questions

What type of noodles should I use?

Stir-fry or Pad Thai rice noodles are perfect for this recipe. However ramen noodles, soba noodles, or any other type of Asian noodle would work!

Can I meal prep Spicy Peanut Noodles?

Yes! Simply prepare the noodles ahead of time and the sauce. You could even prep the tofu ahead of time too. I prefer making the vegetables fresh. When ready to put together, cook the vegetables, then toss the tofu, noodles, and sauce in the pan. The sauce will have thickened, so I like to add a little water to the pan to help it get creamy and smooth again.

Can I make this recipe less spicy?

Yes. You can simply skip the gochujang and even cut back or omit the sriracha and red pepper flakes. This would result in a peanut noodle dish that is super delicious too!

Storage & Reheating

Once cool, store leftover Spicy Peanut Noodles in the refrigerator in an airtight container for 3 days. To reheat, add to a pan with a little oil to heat back up over medium until warm all the way through. You can add a little tamari or sriracha to the pan to help make the sauce creamier again. Water works too.

More Recipes Like This!

• Coconut Curry Noodles
• Vegan Tantanmen with Red Miso
• Tofu Lettuce Wraps
• Tempeh Buddha Bowl
• 5 Ingredient Peanut Sauce

📖 Recipe