Quick & Easy Vegan Peanut Udon Noodle Recipe - Ready in 15 Minutes! | Essy Cooks

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and has a different flavor profile.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more budget-friendly.

Chop off the ends of 4 spring onions and dice them up, keeping some green tops for garnish.

Chop 198 grams of tempeh into small bite-sized pieces.

Prepare 2 cups of mixed vegetables, including 1 cup of mushrooms and some celery, diced into small pieces.

Heat a non-stick pan over medium heat and add a little olive oil.

Add the chopped spring onions to the pan and stir for about a minute until fragrant.

Add the chopped tempeh and diced vegetables to the pan, mixing everything together.

Cook the mixture for about 3 to 5 minutes until the vegetables are tender.

Add 1/2 cup of frozen edamame to the pan and cook for an additional 2 minutes.

Add 1 tablespoon of grated ginger to the pan and mix well.

In a separate bowl, combine 1/4 cup of soy sauce, 1 tablespoon of agave or maple syrup, 1-2 tablespoons of sriracha, and 2 tablespoons of peanut butter, whisking until smooth.

Boil the udon noodles for about a minute to separate them, using chopsticks to gently loosen them.

Drain the udon noodles and add them to the pan with the cooked vegetables and tempeh, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens