If you’re anything like me, you’ve probably daydreamed about a big, warm bowl of noodles slathered in a creamy, peanutty sauce. And if you’re not, well… prepare to be converted. These Vegan Satay Beef Noodles are the ultimate comfort food—a beautiful harmony of chewy rice noodles, hearty vegan beef pieces, and a luscious satay sauce made with peanut butter powder (yes, really!), silken tofu, and nutritional yeast.
Ready in a snap, it’s perfect for those busy weeknights when you crave something warm, nourishing, and plant-based. The combination of peanut butter powder and tofu creates a velvety sauce that’s both indulgent and wholesome—no coconut milk required! Packed with protein and endlessly adaptable, this recipe lets you use whatever veggies are hanging out in your fridge. Whether it’s broccoli, mushrooms, beansprouts or mangetout, this dish is as customisable as it is quick, so you’ll be twirling noodles and savouring bold, nutty flavours in no time.
Ingredients
For the Satay Sauce:
4 tbsp peanut butter powder
3 tbsp warm water (adjust for consistency)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp maple syrup or agave nectar
1 tbsp sriracha or chilli paste (adjust for your taste)
1 tsp rice vinegar
1 tsp lime juice
1 garlic clove, minced
1 tsp ginger, grated
300g silken tofu (blended until smooth)
For the Noodles:
600g rice noodles (adjust based on serving size)
1 tbsp sesame oil or vegetable oil
400g vegan beef pieces
1 small onion, sliced
1 bell pepper, sliced (any colour)
1 handful of spinach or bok choi (optional greens)
For Garnish:
2 tbsp nutritional yeast
2 tbsp crushed peanuts or cashews (optional)
1 green onion, finely chopped
Sesame seeds and fresh coriander (optional)
Method
In a small bowl, mix peanut butter powder and warm water until smooth.
Stir in soy sauce, maple syrup, sriracha, lime juice, rice vinegar, minced garlic, and grated ginger.
Blend silken tofu until creamy and mix it into the sauce for a velvety texture. Set aside.
Heat sesame oil in a large pan or wok over medium heat.
Add the vegan beef pieces and sauté until browned
In the same pan, sauté onion, bell pepper, and greens until tender but still crisp, about 4–5 minutes.
Lower the heat and add the cooked rice noodles to the pan with the vegetables.
Pour the satay sauce over the noodles and toss to coat evenly.
Sprinkle nutritional yeast over the noodles and toss lightly.
Garnish with crushed peanuts, green onion, sesame seeds, and fresh coriander if desired.
With that, your meal is ready to enjoy—a bowl of pure comfort and flavor that’s as satisfying to make as it is to eat. These Vegan Satay Beef Noodles bring together everything you could want in a meal: creamy, nutty goodness, hearty textures, and vibrant veggies, all tied together in under 30 minutes. Whether you’re cooking for yourself, meal-prepping for the week, or sharing with friends, this dish is strong contender for your weekly rotation. So grab your chopsticks, dig in, and enjoy every bite of this plant-based masterpiece.
Don’t forget to share your creations—I’d love to see how you make it your own!
Blessed be,