Vegan Gluten-Free Peanut Sauce over Noodle Bowls

June 29, 2016

This recipe is part of an old blog post. I am in the process of updating old recipes, adjusting measurements, directions and photos. This vegan gluten-free peanut sauce is so amazing that it was one of the first recipes to receive a makeover (namely, new photos) so that it’s deliciousness could be shared with more people. I’ve never found a bottled peanut dressing or satay sauce that’s this tasty!


We’ve been making and eating this vegan gluten-free peanut sauce for years now.


It’s perfect over vegetables, quinoa, beans, sweet potatoes, just about anything. It could also be a great dipping sauce but make sure to make double as it’s super addictive.

<span></span>Vegan Gluten-Free Peanut Sauce over Noodle Bowls
Prep time
Cook time
Total time
A simple vegan, gluten-free peanut sauce perfect over noodles and vegetables.
: Sauce, Salad Dressing
Serves: 2 noodle bowls
  • For the Sauce:
  • 2 tablespoon unsalted peanut butter
  • 1 teaspoon sriracha
  • ½ tablespoon minced garlic
  • 2 tablespoon rice wine vinegar, in most my recipes you can sub this out for any type of vinegar, in this recipe I would definitely use rice wine
  • ½ tablespoon peanut or olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon tamari or Bragg's Liquid Aminos
  • 1-2 tablespoons warm water
  • pinch of salt
  • pinch of sugar
  • For the noodle bowls:
  • ½ package rice noodles
  • Dash of salt for cooking liquid.
  • 1 carrot, sliced thinly
  • Half bunch asparagus, sliced into ½ pieces
  • ½ bell pepper, diced
  • 2 green onions, sliced
  • Handful of peanuts
  • 1 teaspoon black sesame seeds
  1. For the sauce:
  2. Place peanut butter, sriracha and garlic in a bowl.
  3. Using a fork, mix in vinegar, olive oil, lemon juice and tamari.
  4. Add water to thin out.
  5. Mix in salt and sugar.
  6. If the sauce is still too thick, taste and then decide what liquid to add more of. Sometimes it needs more lemon juice, sometimes more vinegar, sometimes just a little water.
  7. For the noodle bowls:
  8. Place half package of rice noodles in boiling water with a dash of salt.
  9. Cook until noodles are soft, about 3-4 minutes.
  10. While noodles are cooking, slice carrot, asparagus, bell pepper and green onion.
  11. Remove noodles from water, reserving cooking liquid.
  12. Toss carrots and asparagus into pasta water for 2 minutes.
  13. Drain carrots and asparagus, toss with noodles and bell pepper.
  14. Top with green onion, peanuts and black sesame seeds.
  15. Remove the noodles and toss in the carrots
Today’s Makings Of Small Step: Is there a store-bought sauce that you can swap out for a healthier, homemade version?

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1 Comment

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