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.
