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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!
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
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 my easy grilled chicken recipe, tender chicken meatballs, steak kabob recipe, shrimp or tofu!
Nutrition Information
Calories: 541kcalCarbohydrates: 71gProtein: 24gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 755mgPotassium: 938mgFiber: 10gSugar: 14gVitamin A: 6613IUVitamin C: 74mgCalcium: 119mgIron: 4mg