Vegan Rainbow Peanut Noodles
These Vegan Rainbow Peanut Noodles are meal-prep friendly, super nutritious, and make for the easiest, tastiest weeknight dinner. The peanut sauce is the highlight of this dish!
Servings 8
Calories 378kcal
Cost $9
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!
Notes
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.
Nutrition
Calories: 378kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 621mg | Potassium: 498mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4093IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 2mg
