• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Planty Delights
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
menu icon
go to homepage
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
×

Glass Noodles with Peanut Butter Sauce & Veggies (Vegan)

Modified: Jul 20, 2024 · Published: Oct 1, 2016

Jump to Recipe


I'm all for laid-back dishes that can be served within 20 minutes. This is one of those main dishes close to my heart because it is so easy to make and ready within minutes.

Take light yet filling glass noodles and mix them with some cooked and fresh vegetables; next season the dish with fresh grated ginger and a tasty peanut butter tamari sauce. That's it! And there you have a great salad that can be served both cold as a light meal on summer days, or warm on chilly winter nights.

🍽 Recipe

Print Recipe Pin Recipe

Glass Noodles with Peanut Butter Sauce, Corn and Fresh Vegetables

Take light yet filling glass noodles and mix them with some cooked and fresh veggie; next season the dish with a tasty peanut butter tamari sauce. Perfect!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Main Course
Keyword: gluten-free, vegan
Servings: 4

Ingredients

Metric - US Customary
  • 200 g glass noodles I had wholegrain vermicelli
  • 1 small zucchini
  • 1 red bell pepper
  • 4 tablespoon peanut butter unsweetened
  • 6 tablespoon Tamari
  • 1 generous tablespoon ginger peeled and grated
  • 200-250 g cooked corn
  • 20 g Thai basil or cilantro
  • A handful of peanuts to top the dish

Instructions

  • Soak the noodles in a large bowl of hot water for about 10 minutes or according to the package instructions. Drain the noodles well. Using scissors, cut them into bite-size lengths. I like the glass noodles smaller then their original size because this way they mix better with the sauce and the vegetables.
  • Clean the zucchini and the red bell pepper. Cut off the ends of the zucchini and discard the core of the pepper. Cut both zucchini and pepper into very small pieces.
  • Blend the peanut butter with the tamari sauce and the the grated ginger. Mix in the corn, the zucchini and the pepper.
  • Clean the Thai basil (or the cilantro), and chop it coarsely.
  • Mix the noodles with the sauce and the vegetables. Add the Thai basil (or cilantro) to the noodles. Taste test and season with more Tamari if necessary.
  • Serve with chopped peanuts on top.

More Food

  • Savory Garlicky WATERMELON Rind Spread (Yes, Really!)
  • The Best Vegan MAYO Recipe (A Classic)
  • Vegan RHUBARB Cake With Streusel and Pudding
  • Elderflower SYRUP: Bottled Bloom Essence (So Easy!)

Reader Interactions

Write a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular

  • BUNNY Bags & Baby BOARS (April ‘25 Delights)
  • WIMBLEDON Strawberries and Cream Recipe (vegan)
  • MUSEUM BLAU: The Coolest Hidden Spot in Schwetzingen
  • Thrifted Goods & Garlicky Woods (March '25 Delights)

Latest

  • Go-To MANDARIN Orange Cake Recipe With Streusel (vegan)
  • Delicious LEMON VERBENA: Culinary Uses and Health Benefits
  • 5-Min RUSTIC Chickpea Spread (vegan)
  • ICE Plunges & CINNAMON Slippers (Feb '25 Delights)

Footer

About

  • Privacy Policy
  • Legal Notice
  • Terms of Service

Newsletter

  • Sign Up! for the newsletter.

Contact

  • Send me an email

Copyright © 2025 Planty Delights