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!
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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.
- Edamame: You can use fresh or frozen edamame. If using frozen, allow it to thaw first!
- Red Cabbage: Red cabbage offers a beautiful color and nice crunch. I like to slice it in long ribbons to create a noodle effect.
- Carrots: Same with the carrots. They are great sliced in long pieces.
- Red Bell Peppers: Red bell peppers are slightly sweet and so yummy in this rainbow peanut noodles recipe!
- Cilantro: Fresh cilantro is needed to brighten up the noodles and provides an herb-packed flavor.
- Green Onions: Don’t forget the fresh green onions for flavor!
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.
- Water: A little bit of water is added to keep the sauce from becoming to salty.
- 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!
- Chopped Peanuts & Sesame Seeds: For serving.
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.
- Blend: Blend the peanut sauce ingredients together in a small blender until thickened and combined.
- 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.
- Drain Noodles: After noodles have cooked for about 10 minutes, drain them and rinse them with cold water.
- Add to Bowl: Add the cooked noodles to a large bowl along with the edamame, cabbage, carrots, bell pepper, cilantro and green onion.
- 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, 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.
Serving Suggestions
You can enjoy rainbow peanut noodles on their own or as a side dish to make the perfect meal! Try pairing these noodles with some of my favorites:
Frequently Asked Questions
Are rainbow peanut noodles spicy?
They can be whatever you want them to be! I suggest adding sriracha to taste since that is where all of the spice is coming from here. If you hate spicy foods, leave it out completely! If you love spicy, add as much as you want. You can taste the sauce as you go and adjust accordingly.
How to store leftover noodles?
To store any leftover rainbow peanut noodles, place in an airtight container in the fridge for up to 3 days. You can eat it cold or heat it up if you prefer it warm!
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
Rainbow Peanut Noodles
Ingredients
- 8 ounces spaghetti noodles (we used whole wheat)
- 1 1/2 cups edamame
- 1 1/2 cups red cabbage, sliced
- 2 medium carrots, julienned
- 1 red bell peppers, sliced
- 1/2 cup cilantro, chopped
- 1/4 cup green onions, sliced
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 small limes, juiced
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1 tbsp light brown sugar
- 2 cloves garlic cloves
- 1 small knob of ginger, about 1 tsp
- sriracha, to taste
- chopped peanuts for serving
- sesame seeds for serving
Instructions
- Cook noodles according to package instructions. My noodles took 10 minutes for al dente.Drain the noodles and rinse with cold water.
- Add the cooked noodles to a large bowl along with the edamame, cabbage, carrots, bell pepper, cilantro and green onion.
- 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!
Peanut Sauce
- Add all of the ingredients to a small blender. Mix until thickened and combined.
Notes
Nutrition Information
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