Vegan Peanut Sesame Noodle Stir-Fry
with Cabbage, Pickled Cucumber, Scallions & Cilantro
- Soy
- Wheat
- Sesame
- Tree Nuts
- Peanuts
Falling into a stir-fry rut? We’ve got a vegan dinner idea for you! It stars bok choy, carrots, and napa cabbage, sautéed with scallions, then simmered in a savory-sweet blend of soy sauce, hoisin, peanut butter, and coconut milk until the sauce is thick and the veggies are glossy. Everything’s tossed with slurpable, chewy ramen noodles, then topped with tangy, spicy pickled cukes, scallions, cilantro, and sesame seeds. Dinner winner? We think so.
Ingredients
6 ounce
Ramen Noodles
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens. Roughly chop cilantro.
• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), ½ tsp salt (1 tsp for 4), and as many chili flakes as you like. Set aside to pickle.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and thoroughly rinse under cold water until cooled, about 30 seconds. Toss with a drizzle of oil; set aside.
• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add bok choy and Napa cabbage, carrots, and scallion whites; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. Reduce heat to medium.
• Thoroughly shake coconut milk in container before opening. • Add hoisin, soy sauce, peanut butter, and half the coconut milk (you’ll use more in the next step) to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium low. Cook until sauce is slightly thickened, 1-2 minutes.
• Add drained noodles to pot; toss to combine. If needed, stir in remaining coconut milk a splash at a time until everything is thoroughly coated in sauce. • Remove pot from heat; stir in half the cucumber pickling liquid. Taste and season with salt and pepper if needed.
• Divide stir-fry between bowls and arrange pickled cucumber (draining first) alongside. Top with scallion greens, cilantro, remaining sesame seeds, and as many remaining chili flakes as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peanut butter flavor dominates for many — some loved it, but a large number found it overpowering and recommend using half the amount. The pickled cucumbers were widely praised for adding a bright, tangy contrast that balances the richness of the sauce 🥒.
- Ease of prep: This comes together quickly and uses minimal dishes, making cleanup easy; just watch the noodles closely, as they overcook in under 2 minutes and turn mushy fast.
- Suggestions: Rinse the noodles thoroughly under cold water and toss with oil right away to prevent sticking and clumping. Add all the coconut milk gradually to loosen the sauce, and consider stirring in extra rice vinegar or a squeeze of lime for brightness; some also added tofu, shrimp, or a fried egg for extra protein and texture.
- Leftovers: Best eaten fresh — the coconut milk sauce thickens and the noodles absorb it overnight, making leftovers less appealing.
- Vegetables: Several customers wished for more vegetables relative to the noodles; add broccoli, edamame, or snap peas to bulk it up and add crunch.
Reviews from our home cooks
I get this almost every time it comes around. It has everything I'm looking for in a dinner - quick, healthy, easy, meat-free and flavorful. The quick-pickled cucumber and chopped peanuts really elevate this dish from ordinary to special. I'd even serve this if we had company for dinner, because it presents like a fancy meal that you spent way more time on than it actually requires. I love everything about it, and I hope you never take it away.
I absolutely loved how creamy this recipe is, you don't miss the meat or dairy and the way everything soaks up the sauce is wonderful, I also love the way the pickles add crunch and brightness I can't wait to have this again
Awesome! Perfect for making a lot of meals and was delicious as a cold peanut noodle! Extra points for it being vegan! Perfect 4p meal from you guys
Loved this one. Added more peanut butter but was otherwise perfect and really tasty. Loved that it was a vegan option as well.
Four stars top to bottom on the dish itself -- super flavorful and the pickled cukes are a great touch. Portions were perfect, overall - the only miss was that very few scallions came in the box barely enough for one person.
This was supremely mediocre. The flavor was just...bland, and texturally, crushed peanuts would have been a nice touch. I get that it's vegan, I would have said add honey, but the vegan equivalent would have rounded out the flavor. Garlic, ginger? The noodle/veg ratio was REALLY high, and my cucumber was itty bitty (which, because it was salty/sweet/spicy/tangy the cucumber was my fave part and I wished for a lot more!). This recipe was beyond basic and left me wishing for something different.
Good flavor, but needed texture like peanuts instead of sesame seeds. I know this is a vegan recipe, but I added a scrambled egg to the leftover portion and it was really good.
The ratio of peanut butter to coconut milk was too much towards peanut: it would have been better if we had just added all the coconut milk to the sauce from the beginning, or maybe less peanut butter altogether. Also, these were more like "peanut noodles" than any kind of "sesame noodles"; either a name change or the swap of some peanut butter for sesame tahini might be appropriate.
It was just a bit boring for a stir fry. The sauce wasn't bad but the actual vegetables didn't really add anything. Sort of just tasted like noodles and peanut sauce. The pickled cucumbers were yummy!
I am excited to see vegan options on the menu but this one was just so-so. It was a lot of noodles and very filling, and it was easy to make, but I don't think the coconut milk really was the flavor I was hoping for.
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