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Creamy Peanut Butter Noodles | 15-Minute Vegan-Friendly Dinner

Creamy Peanut Butter Noodles | 15-Minute Vegan-Friendly Dinner
Lauren Dawes
Writer and expert3 years ago
View Lauren Dawes's profile

Need a quick & delicious dinner idea? Coming right up.

These creamy peanut butter noodles from Niall Kirkland are the absolute bomb for a flavor-packed, filling meal. Oh, and they’re completely vegan-friendly and won’t take you all night to make.

Depending on how efficient you are on the chopping board, we don’t think this dish will take you any more than 15 minutes to have ready. Now that’s our kind of recipe. Each serving also provides a pretty impressive 17g of protein — which is of course, plant-based.

These noodles are also the perfect base for any of your favorite extras — tender stem broccoli, baby corn, red pepper, mushrooms, anything you fancy to boost your veggie intake, too.

Serves 4


For the sauce:

  • 1 tbsp. sesame seed oil
  • 4 tbsp. All-Natural Peanut Butter (Crunchy)
  • 1 tbsp. sriracha
  • 1 tbsp. soy sauce
  • 1 tbsp. maple syrup
  • ½ lime (juiced)

For the noodles:

  • 1 tbsp. coconut oil
  • 2 spring onions (chopped)
  • 2 garlic cloves (grated)
  • 2cm cube of ginger (grated)
  • 600g straight-to-wok, plant-based noodles
  • Handful chopped peanuts
  • 1 tbsp. soy sauce

To garnish:

  • Chopped peanuts
  • Spring onions
  • Coriander


  1. In a small bowl, mix together all the ingredients for the peanut butter sauce until fully combined.
  2. Heat the coconut oil in wok or non-stick pan and add the spring onion. Cook on low-medium heat for 3 minutes before adding the garlic and ginger. Cook for 1-2 minutes, stirring constantly.
  3. Stir peanut butter sauce and chopped peanuts into noodles until fully combined and you’re ready to serve!
  4. Garnish with more chopped peanuts, spring onions and coriander.


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Nutritional info per serving:

Total Fat18g
Total Carbohydrates55g
Lauren Dawes
Writer and expert
View Lauren Dawes's profile
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class. On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin. Find out more about Lauren’s experience here: