Vegan Peanut butter Noodles

Here's a super easy noodle salad to mix up whatever grim veggies you have at hand.




  • 250 rice noodles

  • 1 courgette

  • 1 clove of garlic

  • 200 g tofu

  • 1 tsp. salt

  • 1 tbsp soy sauce

  • 3 dl frozen edamame beans

  • ¼ white cabbage

  • 1 carrot

  • ½ bell pepper

  • ½ cucumber

  • 1 mango

Peanut sauce:

  • 4 tbsp. peanut butter

  • 2 tbsp. freshly graded ginger

  • 1 crushed clove of garlic

  • 1 tbsp. sriracha

  • 1 tbsp. soy sauce 

  • 1 tbsp. sesame oil

  • 6 tbsp. water

  • 1 tsp. salt


  1. Wash your veggies and slice bell pebber, cucumber, carrot and white cabbage in thin strips and put them in a bowl. Cut the mango, tofu and squash in chunks. Place the mango in the bowl with the rest of the veggies, and take squash and tofu to fry on a pan with garlic, salt, soy sauce and some oil. Fry for 10 minutes, and after 5 minutes add the frozen edamame beans to the pan. When done, add the mix to the rest of the veggies. 

  2. Cook your noodles, as instructed on the package. While they cook, you mix all the ingredients for the peanut sauce in a small bowl. When the noodles are done, mix the noodles and the peanut sauce together with the rest of the veggies in the big bowl,

  3. Serve with fresh coriander, sesame seeds and thin cut spring onions. 


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Recipe by Cæcilie Gade (Plantbased Caecilie)