These 20-minute Vegan Spicy Peanut Noodles toss vermicelli and pan-fried soy curl “chicken” pieces in the best peanut sauce. Affordable, quick, and full of flavor, this easy vegan dinner is perfect for lazy weeknights!
Just like these peanut noodles, my Easy Drunken Noodles, my Creamy Gochujang Noodles with Mushrooms, and my Garlic Noodles are quick and easy to make for busy weeknight dinners.
You know that feeling when the week is dragging on, and the last thing you feel like doing is cooking? That’s when I recommend sticking with effortless comfort foods, like these Spicy Peanut Vegan “Chicken” Noodles. Kind of like a cross between my popular Thai Peanut Noodles and my soy curl-packed Vegan Stir Fry, it’s a quick, low-effort meal that never skimps on flavor.
To make it, I tossed vermicelli noodles and pan-fried soy curl “chicken” bites in a vegan peanut sauce taken up a notch with sambal oelek and chili flakes. Just 20 minutes and it’s ready to eat! I’m obsessed with its takeout vibe and the subtle kick of heat in each bite.
Why you’ll love vegan spicy peanut noodles with “chicken”
- Easy 20-minute meal – This recipe is one of my quick go-tos when I want an easy dinner, something comforting after a long day, or a filling lunch.
- Not too spicy – My Vegan Peanut Sauce is already fantastic, but gets even better with a kick of heat. All it takes is some chili paste and a pinch of red chili flakes.
- Fun to customize – There are lots of ways to put your own spin on this easy vegan dinner. Turn it into a peanut noodle stir fry with cooked veggies, adjust the heat to your liking, swap the soy curls for tofu, and more!
How to make vegan peanut vermicelli with soy curl “chicken”
Find the complete recipe with measurements in the recipe card below.
First, rehydrate the soy curls. Add the dehydrated soy curls to a large bowl and cover them with warm water. Set them aside to rehydrate, then drain.
Pan-fry the soy curls: Add the soy curls, onion powder, garlic powder, dried thyme, nutritional yeast, and salt to a skillet and fry until the soy curls are golden in some spots. Set aside.
Meanwhile, cook the vermicelli noodles. Place the noodles in a large bowl and cover them with boiling water.
Soak until al dente, then drain the water and add them to the pan with the soy curls.
To make the peanut sauce, whisk the peanut butter, low-sodium soy sauce, hoisin sauce, chili paste, agave, and seasoned rice vinegar together in a bowl until smooth. Lastly, whisk in the warm water to make it creamy.
Pour the peanut sauce over the noodles and soy curls, then toss until everything is coated.
Serve the peanut noodles in bowls and garnish with chopped peanuts and cilantro. Enjoy!
The secret to a perfect peanut sauce
Don’t panic if your peanut sauce is looking a little clumpy or split. Just keep whisking—the warm water will work its magic and emulsify it into a velvety smooth sauce.
Frequently asked questions
I’d say these noodles have a mild to medium amount of heat, depending on your tolerance. I used 2 tablespoons of chili paste (sambal oelek) because I wanted the sauce to have a kick. If you’d prefer a milder meal, only use 1 tablespoon or swap the chili paste for sriracha (it’s not quite as spicy).
Everything in this recipe is inherently gluten-free, except for the soy sauce and hoisin sauce. Just replace the soy sauce with tamari and the hoisin sauce with gluten-free hoisin sauce for a gluten-free recipe.
Store-bought vegan chicken is your next best option (it’s faster, too). The Daring frozen chicken pieces are my favorite (they’re so good in my Vegan Marry Me Pasta), but any similar brand should work just as well.
If vegan chicken isn’t your thing, you can skip the seasonings and make this recipe with 1 cup of edamame, a batch of my Crispy Fried Tofu, or baked tempeh.
For sure. You can easily and quickly turn this into more of a spicy peanut noodle stir fry by sautéing sliced bell peppers, broccoli florets, snap peas, shredded cabbage, or sliced carrots with the soy curls.
I like to eat these peanut noodles right away since that’s when they’re the sauciest. But if you end up with leftovers, they’ll keep for 3 to 4 days in an airtight container in the refrigerator.
Leftover peanut noodles can be served cold or warm. The sauce will thicken as it cools, so I recommend warming up the leftover noodles in a skillet or microwave with a splash of warm water to make the sauce creamy again.
Spicy Peanut Vermicelli with Soy Curl “Chicken” (20-Minute Meal)
Ingredients
Soy Curl "Chicken"
- 4 ounces dried soy curls
- 1-2 tablespoons vegetable oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
The Rest
- 8 ounces vermicelli rice noodles or other noodle
- 1/2 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce or omit if needed
- 1-2 tablespoons chili paste sambal oelek
- 2 tablespoons agave
- 2 tablespoons seasoned rice vinegar
- 1/2 cup warm water
- pinch of red chili flakes optional
- cilantro and chopped peanuts for serving
Instructions
- Prepare soy curls: In a large bowl, add the dehydrated soy curls, then cover with 3 cups of warm water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces. If desired, chop them into smaller pieces.
- Pan-fry soy curls: In a large sauté pan, add 1-2 tablespoons of vegetable oil and heat over medium-high heat. Add the soy curls, onion powder, garlic powder, dried thyme, nutritional yeast, and salt and pan fry for 5-10 minutes, until golden in some spots. Remove from heat and set aside.
- Soak vermicelli: Place the noodles in a bowl large enough to fit them. Pour boiling hot water over them (I simply warm the water in my tea kettle) and make sure all the noodles are submerged. Soak for the amount of time listed on the package, about 2-3 minutes. Drain in a colander, then add them to the pan with the soy curls.
- Make peanut sauce and finish: In a medium-sized bowl, whisk together the peanut butter, low-sodium soy sauce, hoisin sauce, chili paste, agave, and seasoned rice vinegar until smooth. Now add the warm water and whisk until smooth and creamy. Mix the sauce into the noodles and soy curls and warm gently on the stovetop until heated. If the sauce becomes too thick, add a bit more water to thin it out. Serve with a pinch of red chili flakes, chopped peanuts, and chopped fresh cilantro.
Notes
- Gluten-Free: Replace the soy sauce with tamari. Use gluten-free hoisin sauce instead, or omit if needed.
