Description
A quick and vibrant dish of creamy peanut noodles paired with crunchy fresh vegetables and a zesty hint of lime, perfect for a light lunch or a refreshing dinner. This recipe combines rice noodles with a luscious peanut sauce and crisp veggies for a satisfying and flavorful meal ready in just 15 minutes.
Ingredients
Scale
Noodles
- 8 oz rice noodles (or any preferred noodles)
Vegetables
- 1 cup shredded carrots
- 1 cup cucumber, julienned or thinly sliced
- 1/2 cup bell peppers, thinly sliced (any color)
- 1/2 cup red cabbage, shredded (optional)
- 2 green onions, sliced
Peanut Sauce
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup (for sweetness)
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon sesame oil
- 1/2 teaspoon grated fresh ginger (optional)
- 1-2 tablespoons warm water (to thin the sauce)
- 1 clove garlic, minced
- A pinch of red pepper flakes (optional, for heat)
Garnish
- 1 tablespoon sesame seeds (optional)
- Squeeze of fresh lime juice
Instructions
- Cook the noodles: Cook the rice noodles according to package instructions, typically about 4-5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, honey or maple syrup, rice vinegar or lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes. Add warm water one tablespoon at a time until you reach your desired sauce consistency. Whisk until smooth and creamy.
- Prepare the veggies: While the noodles cook, shred the carrots, julienne or thinly slice the cucumber, bell peppers, and shred the red cabbage if using. Set all the vegetables aside.
- Toss the noodles and sauce: In a large bowl, combine the cooked noodles and peanut sauce. Toss thoroughly until the noodles are fully coated with the creamy peanut mixture.
- Assemble the dish: Add the shredded carrots, cucumber, bell peppers, and red cabbage (if using) to the noodles with sauce. Gently toss to combine all ingredients, incorporating the fresh veggies which add a delightful crunch.
- Serve and garnish: Finish by garnishing with sliced green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately for a fresh dish or chill in the refrigerator to enjoy as a cold noodle salad.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the consistency of the peanut sauce by adding warm water gradually; make it thinner if you prefer a lighter sauce.
- Add a pinch of red pepper flakes for a subtle heat or omit if you prefer mild flavors.
- This dish can be served warm or cold, making it versatile for different seasons.
- Store leftovers in an airtight container in the refrigerator for up to two days. Add fresh veggies before serving again to keep crunchiness.
