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Vegan Rainbow Peanut Noodles
This is an easy plant-based dinner that's packed with veggies and nourishes your noodle craving.
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Ingredients
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
Peanut Sauce
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
Instructions
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.
Enjoy!