Peanut Noodle Bowl
Elevate your weeknight dinners with this vibrant and flavorful Peanut Noodle Bowl, a quick and satisfying recipe packed with fresh vegetables and a creamy, savory peanut sauce. Featuring your choice of spaghetti or rice noodles tossed in a luscious blend of peanut butter, soy sauce, sesame oil, and a hint of garlic and ginger, this dish balances rich umami flavors with a touch of sweetness from honey or maple syrup. Fresh, crisp veggies like julienned carrots, cucumber, and bell pepper add crunch and color, while a sprinkle of roasted peanuts and chopped cilantro delivers irresistible texture and freshness. Perfect for busy days, this recipe comes together in just 25 minutes and is easy to customize with your favorite add-ins or spice level. Serve it with a squeeze of lime for a zesty finish, and enjoy a healthy, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 8 oz spaghetti or rice noodles
- 0.33 cup peanut butter (creamy or chunky)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp chili garlic sauce (optional, for heat)
- 2 tbsp hot water
- 1 large carrot (julienned or shredded)
- 1 medium cucumber (sliced into thin matchsticks)
- 1 medium red bell pepper (sliced thinly)
- 2 stalks green onions (thinly sliced)
- 0.25 cup cilantro (chopped)
- 0.25 cup roasted peanuts (chopped)
- 1 large lime (cut into wedges)
Instructions
Cook the noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, chili garlic sauce (if using), and hot water until smooth. Adjust consistency by adding more water if necessary.
Prepare the vegetables: julienne or shred the carrot, slice the cucumber and red bell pepper into thin strips, and thinly slice the green onions. Chop the cilantro and peanuts.
In a large mixing bowl, toss the cooked noodles with the peanut sauce until evenly coated.
Divide the peanut noodles into serving bowls. Top each portion with the carrot, cucumber, red bell pepper, green onions, and cilantro.
Sprinkle chopped roasted peanuts on top for crunch and serve with a lime wedge on the side for an added burst of flavor.
Serve immediately and enjoy your Peanut Noodle Bowl!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
