Seaweed Noodles in Peanut Sauce

This was a fusion between the original Asian Salad with Seaweed Noodles and Satay Tofu & Vegetable Stir Fry. I was a bit lazy for dinner tonight, since I am preparing a time consuming dessert. But this was still satisfying enough.

Seaweed Noodles in Peanut Sauce (vegan, gluten free)


100g seaweed noodles

3 tablespoons peanut butter

1 tablespoon tamari or gluten free soy sauce

1 tablespoon maple syrup

1 handful coriander leaves, chopped

2 tablespoons sesame seeds


1.  Soak noodles in cold water for 30mins, then drain.

2. Combine peanut butter, soy sauce, and maple syrup and stir into a paste

3. Add paste to noodles and mix through coriander.

4. Dry toast sesame seeds in a pan, then serve on top of noodles.

4 thoughts on “Seaweed Noodles in Peanut Sauce

    • Thanks for you comment. They are completely different texture. The seaweed noodles stay a bit crunch, even after soaking, whereas the mung bean noodles go really soft. I’m sure you can still use the same sauce and it would taste great though. If you just put some boiled water on the mung beans noodles then drain and mix the sauce through they would hold together quite nice. Let me know how you do 🙂

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