These vegan rainbow peanut noodles make the easiest 15-minute dinner. If you’re trying to eat healthier but you don’t know where to start, this simple plant-based noodle dish is easy to make and tastes out-of-this world amazing.
The best part is that you can eat the leftovers for up to 5 days!
- whole wheat thin spaghetti
- purple cabbage
- large carrots
- red bell pepper
- frozen shelled edamame
- peanut butter
- soy sauce
- rice vinegar
- maple syrup
- toasted sesame oil
- garlic + ginger
How do you make the vegan rainbow peanut noodles?
Start by boiling water and cooking your pasta. You can use any kind of noodles you like: ramen, pad thai rice noodles, regular spaghetti, you name it. Whatever you find or have on hand works here.
While the pasta boils, prepare and chop your vegetables. Slice the red pepper, shred the cabbage thin, chop the cilantro and make carrot ribbons by using a peeler on the large carrots.
For the edamame, just microwave the frozen edamame for a few minutes until cooked. Takes about 3 minutes.
Whisk the dressing ingredients together in a bowl.
Drain the pasta and add into a bowl, add all of the veggies in and pour the dressing on top.
Edamame: can’t have soy? Use sugar snap peas instead!
Soy Sauce: if you are gluten-free or soy-free use coconut aminos instead. It’s a soy sauce alternative, I love it!
Nut allergy: use tahini or toasted sesame paste in the dressing instead of peanut butter if you have a peanut allergy. If you are not allergic to tree nuts you could use almond butter as well.
Noodles: If you are gluten-free and can’t use whole wheat spaghetti, I highly recommend pad thai rice noodles.
- Store in the fridge up to 5 days!
- Meal prep this on Sunday and eat for lunches or dinners throughout the week.
- Bump up the protein by adding sautéed tofu to this recipe.
More Vegan Noodle Recipes:
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Vegan Rainbow Peanut Noodles
- 16 oz whole wheat thin spaghetti
- 1 cup shredded purple cabbage
- 1 cup carrot ribbons
- 1 cup baby spinach
- 1.5 cups red bell pepper sliced thin
- 1 cup frozen shelled edamame
- 1/2 cup chopped cilantro
- sesame seeds garnish
- 1/2 cup peanut butter
- 2 tsp sriracha
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 1/4 cup water
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- Boil water and cook pasta.
- While pasta cooks, prep veggies. Microwave frozen edamame for 3 minutes or until cooked, slice peppers, chop cilantro, shred purple cabbage thin.
- Whisk sauce ingredients together in a bowl.
- To a large serving bowl, add the pasta, veggies and sauce. Use tongs to toss. Sprinkle on sesame seeds.
join the conversation
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.
Can you break down the nutritional content of your dishes? I’m currently interested in the vegan rainbow salad dish. Tia.
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!
This was one of my favorites. I love how colorful these meals are.
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.
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!
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!!!!
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!
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.
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.
This was so delicious. Beautiful colors and the peanut sauce is amazing!
SO delicious. My husband and I nearly finished the entire thing!
These Vegan Rainbow Peanut Noodles are the bomb!
Made them for dinner last night, and my husband and I loved them.
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.
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!!