Noodles with ‘Peanut’ Sauce (Soy-Free, Gluten-Free)

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What do you do when you have leftover veg in the fridge, noodles, and a jar of homemade cashew butter in your pantry? You make noodles with ‘peanut’ sauce, obviously.

We usually get takeout once a week. 90% of the time, it’s in the form of Asian cuisine. As someone with a dairy allergy, this means lots of options (which isn’t often the case).

I love making Asian food at home though, too. It’s easy, packed full of flavor, and you can customize it however you’d like.

These noodles with peanut sauce are creamy, satisfying, comforting, and have that delicious umami flavor that will keep you going back for bite after bite.

Add vegetables and protein, and you’ve just thrown together a ridiculously delicious lunch or dinner in a short amount of time.

Ingredients

This meal comes together using mainly pantry staples (learn how to build your own capsule pantry), which makes it so easy! For more ingredient options and ideas, see the substitution section below.

• spaghetti noodles – provide a really nice ratio of sauce to noodles
• cashew butter – a peanut butter substitute with a similar, sweet roasted flavor
• rice vinegar – helps to bring brightness and balances out the flavors of the sauce
• coconut aminos – slightly salty/sweet/umami flavor (and is a great soy-free alternative to soy sauce)
• coconut sugar – adds a subtle sweetness and brings out the natural sweetness in the cashew butter
• toasted sesame oil – a splash gives it a nice, nutty flavor
• sriracha – rounds out the flavors with a hint of spice
• garlic or garlic powder (optional) – added for another layer of flavor
• hot water – helps to thin the sauce and make it super creamy
• salt – to round out the sweetness
• veggies of choice – I used bell peppers, carrots, and purple cabbage
• protein of choice (optional) – chicken, tofu, shrimp
• cilantro and sesame seeds (optional) – for topping

How to Make Noodles With ‘Peanut’ Sauce

1. Cook your noods. Make your noodles according to the package instructions.
2. Make the sauce. While your noodles cook, make the peanut sauce by adding all the ingredients to a blender until smooth. (Alternatively, you can add them to a bowl and whisk until smooth). Start with 4 tablespoons of hot water. If it’s still too thick, add the additional tablespoon.
3. Prep your veg and protein. Thinly slice, chop or shred your vegetables. Lightly steam your veggies or keep them raw. And cook any protein if using.
4. Combine. To a large bowl, add your noodles, vegetables, protein, and top with the sauce until everything is thoroughly coated. Garnish with sesame seeds and cilantro (optional).

Helpful Tip: This meal can be eaten warm or cold. If not eating it right away, store the sauce separately and mix it in right before serving. This helps prevent the sauce from drying out.

Make It Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point. 

How can you make these noodles with peanut sauce using what you already have? Here are some ideas…

• No spaghetti noodles? ➝ Rice noodles (either flat pad Thai-style noodles or ramen-style rice noodles) will also work.
• No cashew butter? ➝ Use peanut butter or almond butter. For a nut-free option, tahini is great.
• No rice vinegar (also called rice wine vinegar)? ➝ Either use apple cider vinegar or fresh lime juice.
• No coconut aminos? ➝ Swap it out for soy sauce or tamari (gluten-free soy sauce). Just don’t add any additional salt.
• No coconut sugar? ➝ Use brown sugar or maple syrup.
• No toasted sesame oil? ➝ Just leave it out.
• No sriracha (or equivalent)? ➝ You can also use red pepper flakes, just reduce the amount to 1/4 tsp.
• Gluten-free? ➝ Sub gluten-free spaghetti noodles (Banza is a great brand) or use rice noodles as mentioned above, and be sure to use the coconut aminos or tamari.

Helpful Tips for Making the ‘Peanut’ Sauce

I’ve been making some variation of this sauce for years. I almost never write down the amounts of what I use because the ingredients vary each time.

Taste and make adjustments as you go: does it need more salt, acid, sweetness, spice?

For example:

• Sometimes I’ll throw in some fresh ginger along with the garlic or I’ll leave them both out depending on what I have or feel like.
• Sometimes I add dairy-free milk like coconut or oat along with the water, and other times I only add water.
• I don’t always add toasted sesame oil.
• Sometimes I use lime juice and rice vinegar. Other times just one or the other.

See how easy this can be?

This recipe is a base for you to work with, but to get the best flavor, use your tastebuds to help guide you. Make small tweaks until it’s reached your desired taste.

Like these Nood(le)s?

Be sure to check out these other tasty recipes:

• Healthy Italian Pasta Salad
• Dairy-Free Lasagna with Butternut Squash Noodles
• Margherita Pasta

Noodles with ‘Peanut’ Sauce (Soy-Free, Gluten-Free)

5 from 2 votes

Noodles with peanut sauce you can feel good about! They're healthy, comforting, creamy, & delicious. Plus, they're highly customizable – make them soy-free, gluten-free, plant-based, etc.

Print Recipe

Total Time:25 mins

Servings: 4

Author: Lindsey Jenkins

Ingredients

• 8 ounces spaghetti noodles or substitute
• ½ cup cashew butter or substitute
• 1 tbsp rice vinegar or substitute
• 3 tbsp coconut aminos or substitute
• 1 tsp coconut sugar or substitute
• 1 tsp toasted sesame oil
• 1 tsp sriracha (or equivalent)
• 1 clove garlic, minced
• 4-5 tbsp hot water
• pinch salt see notes

Instructions

• Make your noodles according to the package instructions.
• While your noodles cook, make the peanut sauce by adding all the ingredients to a blender until smooth. (Alternatively, you can add them to a bowl and whisk until smooth). Start with 4 tablespoons of hot water. If it's still too thick, add the additional tablespoon.
• Thinly slice, chop or shred your vegetables. Lightly steam your veggies or keep them raw. And cook any protein if using.
• To a large bowl, add your noodles, vegetables, protein, and toss with the sauce until everything is thoroughly coated. Garnish with sesame seeds and cilantro (optional). See notes.

Notes

• If you’re using soy sauce instead of coconut amino, don’t add any additional salt. (Coconut aminos is nowhere near as salty as soy sauce.)

 

• This recipe is a base for you to work with, but to get the best flavor, use your tastebuds to help guide you. Make small tweaks until it’s reached your desired taste.

 

• This meal can be eaten warm or cold. If not eating it right away, store the sauce separately and mix it in right before serving. This helps prevent the sauce from drying out.

Tried this recipe?Leave a comment and rating below!