These Vegan Rainbow Peanut Noodles are my vibrant, veggie-packed go-to for a quick and healthy meal. With colorful vegetables, tender noodles, and a rich, creamy peanut sauce, this dish is as stunning to look at as it is satisfying to eat. It’s totally plant-based, super customizable, and full of flavor.
Why You’ll Love This Recipe
I love how these noodles are not only beautiful but also easy to make and full of fresh, crunchy textures. The peanut sauce is savory, slightly sweet, and ties all the ingredients together perfectly. This recipe is great for meal prep, served warm or cold, and can be adjusted with whatever veggies I have on hand. It’s the kind of dish that makes me feel good while still being totally comforting.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rice noodles or spaghetti noodles
red bell pepper
carrot
purple cabbage
cucumber
green onion
cilantro
peanut butter
soy sauce or tamari (for gluten-free)
maple syrup or honey
rice vinegar
sesame oil
garlic
ginger
water (to thin the sauce if needed)
lime wedges (for serving)
crushed peanuts or sesame seeds (optional for garnish)
directions
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I cook the noodles according to the package instructions, then rinse them with cold water and set aside.
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While the noodles cook, I slice all the vegetables thinly—carrots into matchsticks, cabbage shredded, and cucumber julienned.
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In a small bowl, I whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until smooth. If it’s too thick, I add a splash of water.
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I toss the cooked noodles and veggies together in a large bowl, then pour the peanut sauce over and mix until everything’s coated.
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I top it with green onion, cilantro, lime wedges, and crushed peanuts before serving.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and another 10 minutes to cook, so it’s ready in about 25 minutes.
Variations
Sometimes I swap the rice noodles for soba noodles or zucchini noodles when I want something lighter. I’ve added tofu, edamame, or even chickpeas for extra protein. For spice, I stir in a bit of sriracha or chili flakes into the peanut sauce. If I’m out of certain veggies, I just use what I have—this recipe is super forgiving.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 4 days. The noodles soak up the sauce over time, so I usually add a splash of water or a bit more peanut sauce when I reheat. I like eating it cold straight from the fridge too—it makes a perfect next-day lunch.
FAQs
Can I make this recipe ahead of time?
Yes, I love making it ahead—it’s perfect for meal prep. Just store the sauce separately if I want to keep the veggies crisp.
Is the peanut sauce spicy?
Not by default, but I can add sriracha or crushed red pepper flakes to turn up the heat.
Can I use almond butter instead of peanut butter?
Definitely. I’ve swapped in almond butter before, and it still tastes amazing—just a little different flavor.
What noodles work best for this dish?
I usually go with rice noodles or spaghetti, but soba noodles or even ramen noodles work well too.
Can I make this gluten-free?
Yes, I just use gluten-free tamari instead of soy sauce and make sure the noodles are gluten-free.
Conclusion
Vegan Rainbow Peanut Noodles are one of those dishes that makes healthy eating fun and flavorful. The creamy peanut sauce, fresh veggies, and satisfying noodles come together so easily, and I never get bored of the combo. Whether I’m prepping lunches for the week or throwing together a colorful dinner, this recipe always hits the mark.
Print
Vegan Rainbow Peanut Noodles
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish, Salad
- Method: Stovetop (noodle prep), No-Cook (assembly)
- Cuisine: Asian-Inspired, Fusion
- Diet: Gluten Free
Description
These Vegan Rainbow Peanut Noodles are a vibrant, plant-based dish packed with fresh veggies, tender noodles, and a rich, creamy peanut sauce. Perfect for meal prep or quick dinners, this colorful and customizable recipe is as healthy as it is satisfying.
Ingredients
- 8 oz rice noodles or spaghetti noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 1 cup shredded purple cabbage
- 1/2 cucumber, julienned
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup peanut butter
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 2–3 tablespoons water (to thin sauce as needed)
- Lime wedges, for serving
- Crushed peanuts or sesame seeds (optional garnish)
Instructions
- Cook noodles according to package instructions. Rinse with cold water and set aside.
- Prepare vegetables: thinly slice bell pepper, shred cabbage, julienne cucumber, and cut carrots into matchsticks.
- In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Add water as needed to reach a smooth, pourable consistency.
- In a large mixing bowl, combine noodles and vegetables. Pour peanut sauce over the top and toss to coat evenly.
- Garnish with green onions, cilantro, crushed peanuts or sesame seeds, and lime wedges. Serve warm or cold.
Notes
- Swap in soba noodles, ramen, or zucchini noodles for variety.
- Add tofu, edamame, or chickpeas for extra protein.
- Stir in sriracha or red pepper flakes if you like it spicy.
- Store sauce separately for crisper veggies when meal prepping.
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