Looking for a quick, vibrant lunch that’s bursting with flavor? These Peanut Rainbow Noodles are your answer! Ready in 30 minutes or less, this dish combines tender rice noodles with a medley of colorful, crisp veggies and a creamy peanut sauce that’s sure to hit the spot. It’s the perfect balance of fresh and satisfying, making it an easy go-to for busy days.
This was one of my favorite recipes when I was teaching myself how to incorporate more vegetables and color into my diet. There are 5 colorful vegetables thrown into this recipe, making for a gorgeous, nutritious, and satisfying plate!
What ingredients do you need to make my Peanut Rainbow Noodles?
- base: rice noodles
- chopped vegetables: red, yellow, and green bell peppers, shredded carrots, cabbage
- oils and sauces: sesame oil, soy sauce (or coconut aminos)
- peanut sauce: smooth peanut butter, low sodium soy sauce, rice wine vinegar, maple syrup, ground or fresh ginger, lime juice, sriracha
- garnishes: lime, cilantro, chopped peanuts
How to Make Rainbow Peanut Noodles:
I recommend preparing the peanut sauce before you start cooking, as this recipe moves pretty quickly once you get started. To prepare the peanut sauce, combine the peanut butter, soy sauce, rice wine vinegar, maple syrup, ginger, lime juice, and sriracha and blend until smooth.
Then, if you don't already have all of the vegetables chopped, julienne the bell peppers and slice the cabbage finely while the rice noodles are cooking.
Cook the rice noodles according to the package directions, they should only need 4 - 5 minutes.
Add sesame oil to a hot pan and drop in the vegetables. Cook for 60 - 90 seconds. We want to keep the veggies pretty crisp.
As soon as the veggies soften slightly, add 2 teaspoon of soy sauce to the pan and toss them once more. This is really just to infuse a little flavor and help the veggies caramelize a little.
Move the veggies over to the side of the pan and drop in the cooked rice noodles.
Drizzle the peanut sauce over the rice noodles and coat the noodles in the sauce.
Move the noodles to a serving bowl and pour all of the vegetables over the top of the noodles.
Garnish with cilantro, lime, and chopped peanuts.
Are you a visual learner? Watch the video tutorials for my Peanut Sauce and these Rainbow Peanut Noodles on my TikTok!
Storage:
This recipe will keep in the fridge for 2 - 3 days in an air tight container. The peanut sauce (if you prepared a larger portion than needed for the recipe), will keep for up to 1 week in an airtight jar.
I hope you loved this nutrient dense Rainbow Peanut Noodle recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I'd love to see your work!
Peanut Rainbow Noodles
Ingredients
Peanut Sauce
- ⅓ cup smooth peanut butter
- 2 tablespoon hot water (optional)
- 2 tablespoon low-sodium soy sauce
- 2 teaspoon rice wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon ground (or fresh minced) ginger
- 1 tablespoon lime juice
- 2 teaspoon sriracha
Noodles, Vegetables, and Garnishes
- 1 cup rice noodles
- ¼ cup red bell peppers, julienne
- ¼ cup green bell peppers, julienned
- ¼ cup yellow bell peppers, julienned
- ¼ cup shredded carrots
- ¼ cup purple cabbage, sliced thinly
- 2 teaspoon sesame oil
- 2 teaspoon low sodium soy sauce
- 1 tablespoon cilantro, chopped (optional)
- 1 tablespoon chopped peanuts (optional)
- 2 wedges of lime (optional)
Instructions
- *Preparing the Peanut Sauce:*
- If necessary, thin your peanut butter with a couple tablespoon of hot water if it is too thick. (This may not be necessary for all peanut butter brands.)
- Combine the remaining ingredients in a small bowl, or the cup of your hand blender.
- Blend until smooth.
- Store in a small jar. This recipe makes about ¾ cup to 1 cup of peanut sauce, you will not use it all in the noodle recipe. So store the remainder in the fridge in an air tight container for up to 1 week.
Preparing the Noodles and Vegetables:
- Bring a pot of water to boil in preparation for making the rice noodles.
- Prepare the rice noodles according to the package directions. (Usually you should just need to boil them for 4 - 5 minutes.)
- Then, start with making sure all of your vegetables are properly julienned and chopped. This recipe moves fast!
- Add 2 the sesame oil to a pan over medium high heat.
- Add in the bell peppers, carrots, and cabbage and move around the pan to cook them slightly. You still want the vegetables to be crisp.
- Add the soy sauce to the vegetables (2 tsp), stir and cook for another 15 - 30 seconds.
- Push the vegetables over to one side of the pan and drop the prepared rice noodles into the other side.
- Drizzle your desired amount of peanut sauce over the rice noodles and stir them to coat. (I use about 3 - 4 tablespoon of peanut sauce per cup of rice noodles when I prepare this recipe.)
- Pour the sauced rice noodles into a serving bowl, topping with the vegetables from the other side of the pan.
- Garnish with fresh chopped cilantro, chopped peanuts, and a few lime wedges.
Video
@atoastedcrumb A super simplistic recipe, Rainbow Peanut Noodles! This easy recipe is packed full of veggies and is dressed in that tasty peanut sauce you made other day! 😘 Check it out! #peanutnoodles #peanutsauce #rainbownoodles #lunchtime #lunchideas #vegetarian #vegetables #vegan #foodtiktok #foodtok #atcfoodie
♬ Tadow (ACÚSTICO) - Nahz
