Rainbow Peanut Noodles
Bright, bold, and bursting with flavor, Rainbow Peanut Noodles is a vibrant dish that combines tender noodles, crisp vegetables, and a creamy peanut sauce for a deliciously satisfying meal. This colorful recipe features an array of fresh produce like red bell peppers, shredded purple cabbage, snap peas, and carrots, making it as visually stunning as it is nutritious. The rich and tangy peanut sauce, enhanced with soy sauce, sesame oil, ginger, and a touch of honey or maple syrup, clings perfectly to every strand of spaghetti or rice noodles. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep. Top with roasted peanuts, fresh cilantro, and a squeeze of lime for a zesty finish. Whether served warm or chilled, these noodles are a guaranteed crowd-pleaser for vegetarians and flavor-seekers alike.
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Recipe Information
Ingredients
- 12 oz spaghetti or rice noodles
- 1 medium, thinly sliced red bell pepper
- 1 large, julienned or shredded carrot
- 1 cup, finely shredded purple cabbage
- 1 cup, trimmed and halved snap peas
- 3 stalks, thinly sliced green onions
- 0.5 cup, roughly chopped cilantro
- 0.5 cup, creamy peanut butter
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp, freshly grated ginger
- 2 cloves, minced garlic
- 1 tsp (optional, for heat) sriracha or chili garlic sauce
- 2 tbsp (to thin sauce as needed) water
- 0.25 cup, roughly chopped (optional, for garnish) roasted peanuts
- 1 cut into wedges for serving lime
Instructions
Cook the noodles according to package instructions. Once cooked, drain and rinse under cold water, then set aside.
Prepare the vegetables: thinly slice the red bell pepper, julienne or shred the carrot, finely shred the purple cabbage, trim and halve the snap peas, and slice the green onions. Set aside.
In a medium mixing bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and sriracha or chili garlic sauce (if using). Whisk until smooth. Add water, one tablespoon at a time, to thin the sauce until it reaches your desired consistency.
In a large mixing bowl, combine the cooked noodles and prepared vegetables. Pour the peanut sauce over the top.
Toss everything together until the noodles and vegetables are evenly coated with the sauce.
Transfer the noodles to a serving dish and garnish with chopped cilantro, green onions, and roasted peanuts if desired.
Serve with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 581 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.
