Friday, February 26, 2021
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Simple and super delicious asian noodles w/ peanut sauce

Today, I’d like to provide you with a super tasty, quick and easy to make asian dish which will simply blow out your taste buds for good! 😀

The recipe is vegan, so it doesn’t contain any animal products (check your ingredients though – sometimes they put weird shit into peanut butter) and contains a good mix of macronutrients.

Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 4 portions


  • Wok pan
  • Medium pot


  • 250 g asian rice noodles
  • 300 g fresh broccoli you can also use refrigerated broccoli, but pick organic
  • 1 tbsp chili flakes
  • 1 tsp salt
  • 100 g mushrooms
  • 300 g tofu
  • 1 tsp sesame seeds
  • 1 tsp roasted onions optional
  • 2 tbsp peanut oil use sesame oil if not available
  • 2 tbsp peanut butter use smooth, not crunchy
  • 200 ml coconut drink you can also use coconut milk
  • 1 tbsp soy sauce
  • 1 stem lemongrass optional
  • 0,5 pc leek pick organic


  • Cook the rice noodles according to instructions
  • Cook broccoli with 1 tsp of salt for around 6 minutes, then put aside
  • Quarter the mushrooms and fry in 1 tbsp of peanut oil on high heat for a short time
  • Chop leek into fine slices and add to the mix
  • Chop lemongrass in fine slices and add to the mushrooms
  • Take the mix out of the wok pan and put aside
  • Chop tofu in small slices and fry in the remaining oil on high heat until crispy
  • For the peanut sauce, put the coconut drink in a pot and slowly heat, then add 2 tbsp of peanut butter and stir until well blended. If sauce is too runny, add a tsp of vegetable starch to it
  • Put mushroom mix and broccoli in the pan with the tofu and mix well
  • Put rice noodles on a plate, add the mushroom tofu mix, put peanut sauce and roasted onions on top and add some sesame seeds for the crunch - voila, you are done! Enoy! 🙂

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I am an avid self improver, habit breaker and always trying to better myself.

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