Rainbow Peanut Noodles

These Rainbow Peanut Noodles make a fresh colorful lunch or dinner. Loaded with red cabbage, bell peppers, carrots and fresh herbs! Then tossed in a delicious peanut sauce dressing! These Rainbow Peanut Noodles are great for meal prep!

Rainbow Peanut Noodles

Rainbow peanut noodles are an easy-to-make recipe that require just a little prep to make a super delicious dish! I swear, even picky eaters will be eating their vegetables since it is in a creamy, aromatic peanut sauce that is SO good. The best part about this recipe is that it is totally versatile. You can choose your preferred noodles and add or omit any veggies you think would be good.

The veggies that I chose here are good because you can slice them into perfect little noodles shapes slices and therefore get your “rainbow” noodles. Plus, I added edamame since it is a favorite around here!

What you’ll need:

For the Rainbow Noodles

• Noodles: We used whole wheat spaghetti noodles, but you can choose your favorite noodles here! I think this recipe is best with long noodles.
• Vegetables: I usually use whatever vegetables on hand! I usually add edamame, cabbage, carrot and bell peppers!
• Fresh Herbs: Fresh cilantro and green onions add so much flavor and freshness to the dish!

For the Peanut Sauce

• Creamy Peanut Butter: The base of the sauce is creamy peanut butter.
• Limes: Limes add necessary acidity to balance the creamy peanut butter and savory soy sauce!
• Soy Sauce: I like to use low sodium soy sauce. You can also use coconut aminos if you prefer.
• Brown Sugar: Brown sugar balances the flavors without being too sweet.
• Garlic & Ginger: Both of these ingredients add loads of flavor and aroma to the peanut sauce!
• Sriracha: For a bit of spice!

How to Make Rainbow Peanut Noodles

• Cook Noodles: Start by cooking your noodles according to package instructions.
• Make Peanut Sauce: While the noodles are cooking, gather the ingredients for the peanut sauce.

3. Blend: Blend the peanut sauce ingredients together in a small blender until thickened and combined.

4. Prep the Veggies: Slice and dice all of your veggies according to your liking. I like to slice them in long ribbons to get a noodle effect.

5. Drain Noodles: After noodles have cooked for about 10 minutes, drain them and rinse them with cold water.

6. Add to Bowl: Add the cooked noodles to a large bowl along with the edamame, cabbage, carrots, bell pepper, cilantro and green onion.

7. Add Sauce: Pour the sauce on top and toss to coat the noodles and vegetables in the sauce. Serve immediately or store in the refrigerator for up to 3 days!

Tips for Success

• No blender? No problem! If you don’t have a blender, you can simply whisk together the peanut sauce ingredients by hand. Make sure to mince the garlic and ginger first!
• Add a protein! You can throw in your choice of protein to make this an even more satisfying meal. Try adding grilled chicken, chicken meatballs, steak kabobs, shrimp or tofu!
• Gluten-free and vegan friendly! This recipe is totally vegan and can easily be make gluten-free by choosing a certified gluten-free noodle!
• Switch up the veggies! You can definitely switch out any veggie that you want. Try adding bean sprouts, broccoli, radishes, red onion or snap peas! Or, try topping it off with some avocado slices.

More Side Dish Recipes to Try

• Zucchini Noodle Stir Fry
• Vegetable Chow Mein
• Rainbow Vegetable Stir Fry
• Best Fried Rice
• Pad Thai
• Asian Pork Lettuce Wraps