Recently I have found myself craving more vegan comfort foods, such as avocado, coconut, nut butter, etc. Now, normally I eat a low fat diet, and I have found lots of success eating this way. I have talked about how I am a volume eater before, so low calorie dense foods work very well for me. However, I think that it is normal for the human body to crave more calorie dense foods as the seasons change. Winter is approaching and my body is craving more filling recipes like these Coconut Peanut Noodles! I love making vegan comfort food throughout the winter (the only redeeming quality of winter). I have plenty of other healthy vegan comfort recipes on my blog. Here are some of my favorites:
What are Udon Noodles:
I will admit, I am new to udon noodles. I have shared that Asian cuisine is my favorite, so discovering a new noodle seemed a little bizarre to me. However, to my surprise I really only know about 5% of all the Asian noodles! I recently discovered an Asian market near me that has 2 aisles of just noodles! Needless to say, you can expect a lot more vegan noodle recipes from me. However, let's just focus on udon noodles today, so what are they? Udon noodles are thick wheat noodles used in Japanese cuisine. If you are not gluten-free, then this is great, because they contain high amounts of protein and fiber. It also helps that they are extremely delicious!
Can I make this coconut peanut noodle recipe gluten-free?
If you eat gluten-free, or simply avoid gluten, you can definitely still make this recipe! These Coconut Peanut Noodles are loaded with gluten-free ingredients. In order to make this recipe gluten-free, you just need to sub out the udon noodles for a gluten-free noodle such as soba, or rice! I've made this recipe with all kinds of noodles, and it was equally as delicious each time!
Why make this vegan udon noodle recipe:
Aside from this recipe being absolutely delicious, there are some other reasons I would encourage you to try it. This Coconut Peanut Noodle recipe is incredibly simple to make. This recipe can be made using just one pot, A.K.A. little mess! This udon noodle recipe is also great for healthy vegan meal prep. Since the vegetables are cooked, they will store better in the fridge for longer periods of time.
Ingredients for these Coconut Peanut Noodles:
- Udon noodles
- Natural peanut butter
- Baby corn
- Water chestnuts
- Broccoli
- Bell pepper
- Peas
- Carrots
- Onion
- Garlic
- Coconut aminos
- Lite coconut milk
- Red pepper flakes
- Crushed peanuts
- Shredded Coconut
- Cilantro
Coconut Peanut Noodles
Ingredients
- 1 can lite coconut milk
- ¼ cup peanut butter
- 1 package udon noodles
- 1 can baby corn
- 1 can water chestnuts
- 1 bell pepper
- 1 crown broccoli
- 1 cup peas
- 2 carrots
- 1 onion
- 4 cloves garlic
- 2 teaspoon coconut aminos
Toppings:
- red pepper flakes
- crushed peanuts
- cilantro
- shredded coconut
Instructions
- Begin by chopping the vegetables: onions into half moons, broccoli into small pieces, carrots into rounds, bell pepper into strips, and garlic minced.
- In a pan add the onions, carrots, garlic, and liquid aminos together with a little water and sauté. Once the carrots are almost soft add the bell pepper and broccoli. Cook for about 5 minutes.
- Add the coconut milk and peanut butter. Add the noodles and peas to the pan and stir to combine. Add the water chestnuts, and baby corn last, along with red pepper flakes to your taste, and cook on medium for 10 minutes.
- Top with crushed peanuts, shredded coconut, and cilantro and enjoy!
Melanie says
Two words for this beautiful recipe...FLAVOR BOMB! Yum!!
Andrea says
These coconut peanut noodles are the absolute best! So tasty and filling!
Maiko says
I was having my family over so made this noodle dish, everyone loved it! My entire family are Japanese and the udon noodle is super popular here, but never had it with peanut sauce before. This is going to be my staple now!
Natalie says
What a flavor combination in these noodles! So many delicious ingredients, thank you!
nancy says
really loving these summery tropical recipes that i can enjoy either cold or hot! this was super creamy toO!