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Easy Peanut Soba Noodles with Seitan (Vegan)

Sharon Palmer

This super Easy Peanut Soba Noodles with Seitan is the plant-based solution for a busy weeknight dinner that you never knew about. You really can whip it up in a single skillet in under 15 minutes, with ingredients you can find in most supermarkets. It’s rich in plant protein, healthy carbs, and healthy fats. This recipe is a meal in one, providing a protein source, carb source, and veggie source—all in one dish. After you learn how to make this dish, you will never again need to rely on highly processed Asian noodle mixes, because you can whip up this economical, family-sized, healthy noodle dish in minutes. I love to pair it with a crisp salad or slaw (though you don’t have to). Pack away the leftovers for lunch the next day–they’ll be delicious served hot or cold.

Seitan is a plant protein that is part of traditional Asian diets for centuries. It’s rich in protein, compliments of wheat. This dish also gets a healthy dose of protein and healthy fats from peanuts. You can swap out the peas for another veggie, such as green beans or asparagus, too. You can find soba noodles—Japanese noodles traditionally made from buckwheat—at most markets, and certainly specially stores.

My kids have always adored this recipe, and now my college age son makes it as his standby recipe when he wants to cook something up fast and easy. He will refrigerate the leftovers and enjoy them later on. Colorful, bright, and tasty—this is a great one to add to your plant-based repertoire.

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Easy Peanut Soba Noodles with Seitan (Vegan)

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x


  • 1 teaspoon sesame oil
  • 1 medium bell pepper (red, yellow, or orange), coarsely chopped
  • 1 cup peas, frozen
  • 1 medium garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 small chili pepper, finely diced (or 1/4 teaspoon red pepper flakes)
  • 1 8-ounce package seitan, sliced, drained
  • 2 tablespoons unsalted creamy peanut butter
  • 2 1/2 cups vegetable broth
  • 1/4 cup orange juice
  • 1 tablespoon reduced sodium soy sauce
  • 1 7-ounce package dried soba noodles
  • 3 tablespoons coarsely chopped roasted peanuts
  • 3 green onions, white and green parts, sliced
  • 1 tablespoon chopped basil or cilantro


  1. Heat the sesame oil in a large skillet or wok over medium heat. Add the bell pepper, peas, garlic, ginger, and chili pepper, and sauté for 3 minutes. Add the seitan.
  2. In a medium bowl, mix together peanut butter, broth, orange juice, and soy sauce with a whisk until mixed well (may still be lumpy).
  3. Add liquid to skillet with vegetable mixture, and add dried soba noodles.
  4. Cook, stirring for about 5 minutes, until noodles and vegetables are just tender (but not overcooked), and liquid has been absorbed. May add additional water if needed to create a fluffy, yet not too dry noodle dish.
  5. Sprinkle with peanuts, green onions and fresh basil or cilantro.


Substitute diced extra firm tofu (pressed for best results) for the seitan and/or rice noodles for the soba. (Using tofu and rice noodles makes the recipe gluten-free, provided that you check all other ingredients, such as the soy sauce, are gluten-free.)


  • Serving Size: 1 serving
  • Calories: 293
  • Sugar: 4 g
  • Sodium: 351 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 18 g

For more plant-based noodle recipes, check out some of my favorites here:

Thai Tofu Veggie Noodle Bowl
Thai Tempeh Noodle Skillet
Shirataki Noodle Salad with Ginger Sesame Dressing

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