Home > Dinner inspiration in 20 minutes > Max La Manna’s peanut butter jar noodles

Max La Manna’s peanut butter jar noodles

Name: Max La Manna’s peanut butter jar noodles
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: Around 2 tbsp peanut butter (preferably leftover in the bottom of the jar); 2 tbsp tamari or light soy sauce; 1 tbsp sesame oil; 1 tsp lime juice; ½ tsp maple syrup; 2 tbsp vegetable oil; 200g tempeh, crumbled into small pieces; 4 spring onions, finely sliced; 2cm piece ginger, finely sliced into matchsticks; 2 garlic cloves, finely chopped; 1 tsp sesame seeds; 200g udon noodles (Max uses Clearspring); 150-200g broccoli, cut into small florets and any stalk cut into small cubes; 1 carrot, sliced diagonally; 50g spinach; Crispy chilli oil to drizzle (Max likes White Mausu black bean rayu)

By: Max La Manna

Published: 15 Aug 24
Updated: 15 Aug 24

Max La Manna’s peanut butter jar noodles

This quick and easy vegan dinner from Max La Manna is full of the good stuff, and is the perfect thing to make when you reach the bottom of any peanut butter (or any nut/seed butter jar for that matter).

Max says: “Creamy noodles, garlicky fried tempeh and a kick of heat from crispy chilli oil all come together to make my go-to midweek dinner. The best part is that you can make the dressing in seconds using the leftover peanut butter in the bottom of the jar.”

If you’re looking for more vegan dinners, we have lots to explore.

Easy

Test kitchen approved

Serves 2
Hands-on time 20 min

If you’re looking for more vegan dinners, we have lots to explore.

Nutrition: per serving

Calories: 682kcals
Fat: 39g (6.3g saturated)
Protein: 36g
Carbohydrates: 39g (6.8g sugars)
Fibre: 13g
Salt: 2.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Around 2 tbsp peanut butter (preferably leftover in the bottom of the jar)
2 tbsp tamari or light soy sauce
1 tbsp sesame oil
1 tsp lime juice
½ tsp maple syrup
2 tbsp vegetable oil
200g tempeh, crumbled into small pieces
4 spring onions, finely sliced
2cm piece ginger, finely sliced into matchsticks
2 garlic cloves, finely chopped
1 tsp sesame seeds
200g udon noodles (Max uses Clearspring)
150-200g broccoli, cut into small florets and any stalk cut into small cubes
1 carrot, sliced diagonally
50g spinach
Crispy chilli oil to drizzle (Max likes White Mausu black bean rayu)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Take the leftover jar of peanut butter and pour in the tamari/soy, sesame oil, lime juice and maple syrup. Seal the lid and shake it vigorously until smooth and creamy. If the sauce is too thick, shake with a splash of water to loosen, then set aside.
Bring a pan of water to the boil. Meanwhile, heat the vegetable oil in a large frying pan or wok over a medium-high heat. To the pan/wok, add the tempeh, half the spring onions, ginger, garlic and sesame seeds. Stir-fry for 5-7 minutes until crisp.
Add the noodles, broccoli and carrot to the boiling water and cook for 3 minutes (or as long as it says to cook the noodles on the packet). Add the spinach for the final minute to wilt, then drain well.

Pour the peanut sauce over the veg and noodles, toss to coat, then divide between bowls. Top with the tempeh, then drizzle over some crispy chilli oil and finish with the remaining spring onions.