Creamy Peanut Quinoa Noodles
A vegan and gluten-free noodle bowl with a rich peanut-tahini sauce, packed with protein and vibrant veggies. This asian-inspired vegetarian (vegan, gluten-free) ready in about 32 minutes pairs quinoa noodles, natural peanut butter, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz quinoa noodles
- 3 tbsp natural peanut butter
- 2 tbsp lime juice
- 1/2 block (7 oz) tofu
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 1 cup (julienned) carrots
- 1/2 cup (thinly sliced) bell peppers
- 3 tbsp (chopped) green onions
Instructions
- Step 1: Cook 8 oz quinoa noodles according to package directions, then rinse under cold water and drain well.
- Step 2: While noodles cook, blend 3 tbsp natural peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes in a blender until smooth.
- Step 3: Press 1/2 block (7 oz) tofu to remove excess moisture, then crumble into a bowl. Add 2 tbsp blended sauce and toss to coat.
- Step 4: Sauté 1 cup julienned carrots and 1/2 cup sliced bell peppers in a non-stick skillet over medium heat for 5 minutes until crisp-tender.
- Step 5: Toss cooked noodles with the remaining sauce, crumbled tofu, and 3 tbsp chopped green onions. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Peanut Quinoa Noodles take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Peanut Quinoa Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa noodles from drying out.
Can I substitute ingredients in Creamy Peanut Quinoa Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Peanut Quinoa Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Peanut Quinoa Noodles vegan?
Yes — this recipe is tagged vegan, gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
