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Gluten free vegan peanut butter stir fry noodles

Vegan, FODMAP friendly, gluten free
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Servings 4 people

Ingredients
  

For the sauce:

  • 1/3 – 1/2 cup natural smooth peanut butter
  • 4-5 tablespoons gluten free dark soy sauce or Tamari
  • 2-3 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • chilli flakes to taste (I use Korean)

For the stir fry:

  • 440 g thick rice stir fry noodles softened in boiling water and rinsed (see notes and noodle section)
  • 2-3 tablespoons plain oil I used vegetable oil
  • 50-100 g yes, grams finely and freshly grated ginger
  • 1 bunch spring onion greens
  • 2 carrots finely sliced
  • 1 small red capsicum sliced or chopped into bite sized pieces
  • 1 bunch bok choi or pak choi
  • 450 g firm tofu crumbled

Optional garnishes:

  • Toasted sesame seeds
  • Chopped spring onion greens
  • Chopped herbs I had some leftover coriander so I used that

Instructions
 

  • Combine all the ingredients for the sauce and taste to adjust. Keep in mind that it should be a little too salty for your tastes – it will dilute as everything else is added. It might look a little grainy – that’s fine.
  • Chop, grate and crumble all your ingredients and have them ready to go. Drain your noodles, reserving 1/2 cup of the boiling water.
  • Heat the oil in large wok over a medium high heat. Once shimmery, add the ginger and spring onion. Cook for a few minutes until softened and fragrant. Add a splash of water if it sticks to the wok (be careful of spluttering)
  • Add the carrot and cook for a few minutes or until lightly softened. Repeat with the capsicum, then the bok choi. Add the tofu and stir to combine, before pouring over the sauce. Stir really well, then finally add the noodles. They are fragile and break easily, so stir gently to incorporate them into the sauce. I like using tongs.
  • Taste and adjust for your preferences before serving. Leftovers keep really well in the fridge for a number of days.

Notes

Although these thicker rice noodles may be accessible in Australia (or in the supermarkets I have tried, anyway) they might not be overseas. How much sauce you will need depends a bit on the noodles, so if you're using a different sort of noodle, I would recommend adding the sauce last and by sight. That way you can confirm you're not swamping your stir fry with too much sauce. 
If in doubt, add less to the sauce, then taste and adjust later. If you're not sure how much soy you'd like, add less, mix it all up and then assess. You can add extra soy, but you can't take it out. Different people have a different taste for salt, and I daresay all brands have a different salinity. 
This tip also goes for the ginger. You can add more in and cook it off, but you can't take it out. Personally, I find cooked ginger really just gives this dish a lovely background note. It's not spicy or gingery, just flavoursome. If you don't like ginger, simply add less. 
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