Ingredients
12 ounces noodles (such as whole wheat spaghetti, soba, rice noodles, or ramen)
3 scallions, thinly sliced
2 small bell peppers (red and yellow), cored and very thinly sliced
1 cup julienned carrots
1 cup shredded red cabbage
1 cup chopped fresh cilantro (loosely packed)
finely chopped peanuts for optional topping
extra cilantro for optional topping
green onions for optional topping
lime wedges for optional topping
toasted sesame seeds for optional topping
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce (or gluten-free tamari for gluten-free option)
1/4 cup lime juice
2 tablespoons toasted sesame oil
1 to 2 tablespoons chili garlic sauce (adjust to taste)
1 tablespoon honey
1 tablespoon grated fresh ginger
1 large clove garlic, pressed or finely minced
Instructions
1- Whisk all peanut sauce ingredients together in a bowl until combined; adjust sweetness with honey if desired.
2- Cook noodles in salted boiling water until just barely al dente; reserve 1 cup of starchy cooking water, half to mix with sauce, half for adjusting sauce consistency later.
3- Drain noodles and return to pot. Add scallions, bell peppers, carrots, cabbage, cilantro, chopped peanuts, and peanut sauce. Toss gently to coat evenly.
4- If sauce is too dry, add reserved starchy water gradually and toss to combine.
5- Serve warm or cold, garnished with optional toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥜 Use any preferred type of noodles and fresh, colorful vegetables available.
🥡 The dish can be served warm or cold and is excellent for meal prep.
🌶️ Increase chili garlic sauce or add fresh chiles for more spice; substitute peanut butter with almond butter for allergies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling, Tossing
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
