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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
Note 1: If you don't have a blender you can whisk this in a small bowl. Just make sure to mince the garlic and ginger first.
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