Rainbow Peanut Noodles
A vibrant, quick & easy vegan noodle bowl with colorful vegetables & a creamy peanut sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan, Vegetarian
Ingredients
Scale
16 oz spaghetti (whole wheat thin)
1 cup purple cabbage (shredded)
1 cup carrot (ribbons)
1 cup baby spinach
1.5 cups bell pepper (sliced thin)
1 cup edamame (frozen and shelled)
½ cup cilantro (chopped)
sesame seeds (for garnish)
½ cup peanut butter (creamy)
2 teaspoon sriracha
4 tablespoon soy sauce
3 tbsp rice vinegar
¼ cup water
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
Instructions
- Boil water and cook pasta according to package directions.
- While pasta cooks, prep the vegetables. Microwave frozen edamame for 3 minutes or until cooked, slice peppers, chop cilantro, and shred the purple cabbage thin.
- Whisk sauce ingredients together in a bowl and set aside.
- Strain the noodles.
- To a large serving bowl, add the pasta, vegetables and sauce. Use tongs to toss. Sprinkle on sesame seeds.
- Enjoy!
Notes
- For gluten-free: use gluten-free pasta and tamari.
- For nut-free: substitute peanut butter with sunflower seed butter.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 621 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/rainbow-peanut-noodles/