Description
Colorful and flavorful Rainbow Peanut Noodles are a vibrant vegetarian dish featuring a medley of fresh veggies tossed in a creamy peanut sauce, perfect for a light and satisfying meal.
Ingredients
Scale
Rainbow Peanut Noodles:
- 8 ounces rice noodles or spaghetti
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small cucumber, julienned
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped roasted peanuts for garnish
Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2–4 tablespoons warm water to thin
Instructions
- Cook the noodles: Cook noodles according to package instructions. Drain and rinse under cold water, then set aside.
- Prepare the Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, ginger, and warm water until smooth.
- Combine ingredients: In a large bowl, mix noodles, cabbage, carrots, bell peppers, cucumber, green onions, and cilantro. Add peanut sauce and toss to coat evenly.
- Serve: Transfer to serving bowls, sprinkle with chopped peanuts, and serve immediately, chilled or at room temperature.
Notes
- Add grilled tofu, shrimp, or chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
