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Rainbow Peanut Noodles

A vibrant and colorful noodle dish featuring a creamy peanut sauce and a mix of fresh vegetables, perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 8 oz Whole Wheat Pasta Substitute with soba, ramen, or rice noodles if desired.
  • 1/2 cup Natural Creamy Peanut Butter Almond butter can be used for a different nutty twist.
  • 1/4 cup Low-Sodium Soy Sauce Coconut aminos for a gluten-free option.
  • 2 tbsp Lime Juice Lemon juice can be used as an alternative.
  • 1 tbsp Toasted Sesame Oil Can substitute with olive oil for a lighter option.
  • 1 tbsp Honey Agave or maple syrup can substitute for a vegan option.
  • 1 tsp Chili Garlic Sauce Adjust based on spice tolerance.
  • 1 in Fresh Ginger, grated Ground ginger can also work; use less.
  • 2 cloves Garlic, minced Don't skip for depth of flavor.
Fresh Vegetables
  • 2 Scallions, sliced Can substitute with chives.
  • 1 each Bell Peppers (1 red, 1 yellow), sliced Green bell peppers can be used for less sweetness.
  • 1 cup Julienned Carrots Can replace with shredded zucchini.
  • 1 cup Shredded Red Cabbage Green cabbage is a good substitute.
  • 1/4 cup Fresh Cilantro, chopped Omit if not a fan, parsley can be used instead.
Garnishes
  • 1/4 cup Crushed Peanuts For serving, optional.
  • 1 each Lime Wedges For serving.

Method
 

Make the Sauce
  1. Whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, chili garlic sauce, ginger, and garlic in a small mixing bowl until well combined. Taste and adjust sweetness with more honey if desired.
Cook the Pasta
  1. In a large stockpot of salted boiling water, cook the pasta until just barely al dente. Reserve 1/2 cup of the starchy hot water, then drain the pasta, and return it to the stockpot.
Combine and Serve
  1. Add scallions, bell peppers, carrots, cabbage, cilantro, peanuts, and peanut sauce to the stockpot with the pasta. Toss until everything is evenly coated. If the mixture appears too dry, add reserved starchy water and toss to combine.
  2. Serve warm, garnished with additional toppings like lime wedges, toasted sesame seeds, or extra cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen with time, making reheating just as tasty. Do not freeze the dish once sauced, but plain, undressed noodles and veggies can be frozen separately.