Coconut-Peanut Blender Sauce with Veggie Noodles (Vegan + Gluten-Free)
Wellll it looks like I’ve gone all summer without any new blog posts! Wooops. I am certainly far more active over on Instagram these days but whenever I come back to my blog, I appreciate this little home on the Internet where I get to share in a bit more depth.
Let’s get straight to the point. If you follow me, you’re likely aware of how much I love noodles. They’re pretty much my perfect meal: delicious, carb-y goodness with a creamy sauce, loads of veggies and whichever protein you like (I’m obviously partial to my crispy tofu). I’ve been working on this version for some time now, ever since I got the idea for a super easy sauce made in the blender that I hoped could go beyond my typical almond or peanut sauce.
Besides finally nailing the perfect balance of flavours, what makes this sauce so special is the addition of the super creamy coconut milk. I have always loved the pairing of peanut butter and coconut milk but I really don’t implement it as much as I should. These veggie noodles are the IDEAL vehicle for the incredibly flavourful coconut-peanut sauce, which happens to come together in about 5 minutes in your blender.
Essentially all you need to do is throw everything into your blender and let it do its thing until you have a super luscious and creamy sauce. Cook up your favourite noodles and veggies, throw on some crispy tofu and you have the most simple + satisfying weeknight dinner. It’s also vegan, gluten-free and packed with healthy fats and fibre from the veggies. Hope you love this recipe!
Coconut-Peanut Blender Sauce with Veggie Noodles
Ingredients
1/2 cup full-fat coconut milk (from a can)
1/4 cup + 2 tbsp natural peanut butter
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp fresh lime juice
1 inch piece of ginger, peeled
1 small garlic clove (optional, if desired)
Pinch of chili flakes
300g rice noodles
Cooked veggies of choice (I used roasted purple cabbage + broccoli, instructions below)
Crispy tofu for topping, if desired
Fresh herbs for serving, if desired (I used Thai basil + cilantro)
Chopped peanuts for serving, if desired
Method
Cook veggies to your liking - I roasted broccoli florets and sliced purple cabbage in the oven at 410 degrees coated in sesame oil, garlic powder, sea salt and a bit of tamari for 30-35 minutes, flipping halfway through until browned. Make crispy tofu if using.
Cook your rice noodles in well-salted water until al dente. You want them to still have a bit of bite since we will be sautéing them over low heat with the sauce, so cook for about 2 mins less than the package says. Drain, saving about a cup of the noodle cooking water, then rinse the noodles with cold water and set them aside.
To make your blender coconut-peanut sauce, simply throw all sauce ingredients (coconut milk through chili flakes) in a high speed blender. Blend for 1-2 minutes until smooth and creamy, then taste and add more lime juice or a bit of salt if desired.
In the same pot or pan you used to boil your noodles, add your cooked veggies and noodles over low heat. Pour in your blender sauce and stir to distribute. Slowly add some of the reserved noodle cooking water a little bit at a time until you get a glossy, creamy sauce. You want it to look like it’s on the thinner side since it will thicken up as it sits!
Once the sauce texture is to your liking, remove noodles from the heat. Top with crispy tofu or protein of choice, fresh herbs and chopped peanuts. Serve and enjoy!
Serves 2-4
