These Vegan Rainbow Peanut Noodles are meal-prep friendly, super nutritious, and make for the easiest, tastiest weeknight dinner made in under 30 minutes. Vegans and nonvegans alike love this one. The peanut sauce is the highlight of this dish, similar to my Adzuki Farro Salad with Creamy Peanut Dressing! If you love these peanut noodles, then you need to try my Mango Mama Salad, Spring Roll in a Bowl, and Tuna Pasta Salad.
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Notes on Ingredients
- Spaghetti: This recipe uses whole-wheat thin spaghetti noodles but use any kind of long noodle you’d like including gluten-free.
- Edamame: This addition is a great source of plant-based protein, but if you want to up the protein even more, tofu or tempeh would be delicious.
- Soy Sauce: This adds the perfect salty flavor to the peanut sauce. If you need a soy-free or low-sodium alternative, use coconut aminos.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Rainbow Peanut Noodles?
- Boil water and cook pasta based on the 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.
- In a small bowl, whisk together sauce ingredients.
- Strain the noodles.
- To a large serving bowl, add the pasta, vegetables and sauce. Use tongs to toss. Sprinkle on sesame seeds.
- Enjoy!
- Step 1: First, boil water and cook the pasta. Prep the edamame and chop the vegetables.
- Step 2: Then, in a small bowl, mix together sauce ingredients. Strain pasta. In a large bowl, add noodles, vegetables, and sauce.
- Step 3: Next, toss together until sauce is evenly distributed.
- Step 4: Finally, garnish with sesame seeds and cilantro.
Commonly Asked Questions
You can substitute for any other vegetables you prefer! Additions to this dish that would be delicious are napa (white) cabbage, finely chopped broccoli, scallions, or Bok choy. For another veggie-filled pasta dish, check out my Creamy Ranch Vegan Pasta Salad!
Leftovers will keep in an airtight container in the refrigerator for up to five days. For another meal prep friendly noodle salad, try my Spring Roll Salad.
Yes! You could use tahini or sunflower seed butter to keep the sauce nut-free and it will still be delicious. For another peanut-free recipe, try my Sweet Potato Noodle Japchae.
The best way to shred cabbage is by using a mandolin! I seriously use mine all the time. You can also finely chop it by hand.
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Extra Helpful Tips
- Make this dish at the start of the week so you have a meal-prepped lunch or dinner for busy days.
- Use any kind of noodle you’d like including ramen, brown rice pasta, pad thai rice noodles, or regular spaghetti noodles.
- For the sauce, use creamy peanut butter made with just peanuts, salt, and nothing else.
- Top with sesame seeds, cilantro, and any other fresh herbs or toppings you enjoy like crushed peanuts or red pepper flakes for garnish.
- If you love peanut sauce, then you need to make my Easy Peanut Udon Noodles or Easy Vegan Summer Rolls next!
- Serve with a side of my General Tso’s Tempeh!
How to Store
Leftovers will keep in an airtight container in the refrigerator for up to five days. This dish is typically eaten cold so no need to reheat! If you’re serving this to a crowd, use a large wooden salad bowl for A+ presentation.
If you tried this Vegan Rainbow Peanut Noodles or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Rainbow Peanut Noodles
Equipment
- 1 pot large
- 1 knife large
- 1 serving bowl large
- 1 mixing bowl large
- 1 whisk
- 1 strainer
- 1 mandolin
Ingredients
- 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
Peanut Sauce
- ½ cup peanut butter creamy
- 2 teaspoon sriracha
- 4 tablespoon soy sauce
- 3 tablespoon 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!
Samantha says
Do you eat the leftovers cold or warm them up?
Taylor From HealthyGirl Kitchen says
cold!
Ansley says
This rainbow peanut noodle bowl is AHmazing!!! It’s super easy to make and packed with flavor. All the veggies + the whole wheat pasta (which I love as an alternative to soba or other Asian noodles) + the flavorful sauce make for a delicious and super fresh meal.
Martha says
Can you break down the nutritional content of your dishes? I’m currently interested in the vegan rainbow salad dish. Tia.
Christina Colon says
I did the nutrition calculations using all organics and whole wheat pasta for 6 servings instead of 8. I got 478 calories per serving and 20 grams protein. It turned out delicious! Thanks for the recipe Healthy Girl Kitchen!
Terry says
I have found this website for calculating recipe nutritional values… https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Ashley Olsen says
I’ve made this a few times and I love how many yummy veggies are in it and it’s really simple. Leftovers are really good too but the noddles do get kind of stuck together after sitting in the fridge. Even with that, I still loved it!
Crystal Graham says
This was one of my favorites. I love how colorful these meals are.
Crystal Graham says
This was one of my favorites. I love how colorful these meals are. Helps me not order out making meals like these I can use all week.
Meagan says
The sauce was really good. These are surprisingly authentic to actual rainbow noodles I’ve had before. I didn’t have tofu, so I used crumbled Beyond Meat, Still so good!
Alina Allison says
ABSOLUTELY AMAZING!!!!! I made this for my fiancé and I for lunch a few months ago and we’ve probably had it 10 times since then – it’s incredibly delicious!! It literally tastes like something from a restaurant. My fiancé is an extremely picky eater and he even said this is restaurant level. I love that this is such a healthy meal as well, which makes it that much more amazing. Incredibly delicious and highly recommend trying it! I forgot to mention – yes there’s some chopping and prep work involved with making the dressing and chopping some of the veggies and whatnot but once everything is prepped it’s SO nice – we keep it in our fridge and it lasts us almost an entire week even if we both eat it every day. I would recommend doubling the peanut dressing, it’s so good!!!!
Cas says
We don’t follow any specific diets or have food restrictions, but we’re just trying to be more conscious of what we eat in 2023. My little kids gave mixed reviews but dad and myself though it was AWESOME. The only thing I did different was omit the maple syrup and add the juice of one lime to the sauce. We also added chicken to the whole dish and it turned out to be a really filling dinner! Peanut butter on noodles sounds crazy but it works so well in this!
ES says
We subbed out the pasta noodles for thick rice noodles, turned out so tasty! We also subbed purple cabbage for green and added some peanuts and fried tofu for a lil something on top. Amazing!! Will keep on our rotation for easy weeknight meals for sure.
Samantha says
Love this. It’s similar to something I make. I love the peanut sauce recipe. I prefer cashew butter so it was easy to sub. I also subbed the noodles with palm noodles. It took so little time and helped with my raw intake.
Kilie Jones says
This was so delicious. Beautiful colors and the peanut sauce is amazing!
Neda says
SO delicious. My husband and I nearly finished the entire thing!
Sydne George says
Oh, Danielle!
These Vegan Rainbow Peanut Noodles are the bomb!
Made them for dinner last night, and my husband and I loved them.
Thank you.
Denise says
Has anyone tried adding chopped green onions?
Taylor From HealthyGirl Kitchen says
Yum! Go for it!
Kathy says
The family loved it! I used soba noodles instead of spaghetti and added a bit of fresh ginger and garlic to the sauce. This is my favourite Peanut sauce that I’ve made so far.
Sarah L. says
This recipe is DELICIOUS. However amazing you believe it will be, I promise you it is even better. A friend of ours gave us leftovers of this recipe on Friday, and the flavor was so incredible, we asked her for the recipe and made it ourselves for dinner on Monday. The flavors are delicious, and it is so easy to make. This will become a staple for our family.
janet says
Do you cook the red pepper or serve it raw? What about the noodles….seaward or cold? I’m always confused by “bowls” like this!
Louise says
Love this recipe, thank you! Just added mini sweetcorns to add the yellow:)
Elle B says
I made a double batch of this the other night & it was delicious. Thank you for sharing the recipe.
Kilie Jones says
Have made this several time. So delicious and colorful. Love the sauce. I use Bragg’s Aminos instead of soy to reduce the sodium. My new favorite dish!!
Mandy says
Perfect Sport night dinners!
We use a ton of healthy girl kitchen for our weekday sports nights three kids and active parents means little time to get a healthy dinner on the table this one and many others on here are quick easy and so delicious! Everyone is happy and fed before off to their games!
Anika Shree says
I appreciate how you always provide detailed instructions and tips in your recipes. It makes it so much easier for beginners like me to follow along and achieve great results. I am so thankful to the author for sharing this vegan recipe of noodles.
Stacy S says
Thank you, thank you, thank you! ABSOLUTELY delicious! I used soba noodles as others have mentioned, was in love! My mom took a taste….got up out her seat , grabbed a bowl and fork and was happy! She then came back and gave me a peck on the cheek for making domething so delicious!
Beth says
Just made it. It’s amazing! Perfect for meal prep. Delicious!!!
Lindsey Tippens says
Hi – looks amazing! Definitely want to try this recipe. Can the sauce be frozen?
Taylor From HealthyGirl Kitchen says
Hi! I wouldn’t freeze it, but it can be stored in the fridge for up to a week.
Pamela says
Delicious!! I hate cilantro, and I’m not a fan of spice, so I also left the Sriracha off. It was still soooooo good! I’ll be making this regularly! It was just a tiny bit salty so next time I’ll add less of the aminos (used instead of soy), and maybe just a tad bit more maple syrup. But this recipe was absolutely amazing!
Rebecca says
This is delicious! Thank you for the inspiration.
Ghislaine Bourgouin says
Easy, fresh, healthy and very very good
Tara says
So good! The only thing I added was fried chili oil on top. Oh, and for the pasta, I used brown rice ramen noodles. So good!
Taylor says
Hi! Taylor from team HealthyGirl here!
Yum! Sounds delicious! 🙂
Carol says
I have made this many times now. It is loved by everyone! I change up the dressing a bit just adding things we like. It is a beautiful and healthy dish.
DS says
Excellent dinner recipe! My meat eaters topped it with some chicken, my vegetarian ate it as is. Wonderful peanut sauce!
Emily says
I am not a vegan and have tried several peanut sauce variations and this one is by far my favorite. I use PB2 and water instead of peanut butter and coconut aminos instead of soy sauce. I generally leave out the noodles and spinach and use zucchini, carrots, cabbage and peppers. Mushrooms if I have them, you know just whatever is around. Always cilantro and carrots. I crave this sauce often. It gets a little funny after a day or two so I usually shred and chop and keep everything separate so the wet things don’t slime up the dry things. Keeping things separate does allow this to be a perfect meal prep meal but I do recommend combining your ingredients the day of.
Alyssa says
I used almond butter ( my husband doesn’t do peanuts ) and jovial brown rice spaghetti noodles and this was ahhhhmazing!! Will definitely be making again. Thank you!
Denise says
I made this for the first time last night and it was such a a hit! I added a little chopped scallions too. Love that veggies and dressing can be prepped ahead of time to make this an easy dish to pull together in a hurry!
Heather Ritter says
Love, love, love this recipe. I only wish you would put serving size and nutrition breakdown.
Ali says
OMG!! SO DELICIOUS EVERYTHING I LOVE IN FOOD! SO FLAVORFUL, so fresh so damn good!!!!! Thank you for sharing!!!
Kylie says
Absolutely delicious and easy to make we used brown rice vermicelli noodles and I only had lightly salted dried edamame but worked so well
😍😍
joann says
I used brown rice ramen noodles and cashew butter, I didn’t have cilantro or ginger. Absolutely amazing recipe. Thank you
Christine says
You were absolutely right! This salad is on my regular rotation. So delicious 😋 thanks for sharing!!
Jordan Stacy says
The peanut sauce in this dish is seriously addicting!! This is the perfect colorful meal to make ahead for the week.