Description
This Creamy Peanut Noodles recipe features tender rice noodles tossed in a rich, flavorful peanut sauce, combined with crunchy fresh vegetables and a zesty hint of lime. Ready in just 15 minutes, this vibrant dish is perfect for a quick lunch or light dinner, offering a delightful mix of textures and a balance of savory, sweet, and tangy flavors.
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 clove garlic, minced
- A pinch of red pepper flakes (optional, for heat)
- 1-2 tablespoons warm water (to thin the sauce)
Garnish
- 1 tablespoon sesame seeds (optional, for garnish)
- Squeeze of fresh lime juice (for serving)
Instructions
- Cook the noodles: Cook the rice noodles according to the package instructions, usually about 4-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes. Gradually add warm water, one tablespoon at a time, whisking until you reach a smooth, creamy sauce consistency.
- Prepare the veggies: While the noodles are cooking, shred the carrots, julienne or thinly slice the cucumber, thinly slice the bell peppers, and shred the red cabbage if using. Set these vegetables aside.
- Toss the noodles and sauce: Place the cooked noodles in a large bowl and pour the peanut sauce over them. Toss thoroughly until the noodles are evenly coated with the creamy peanut sauce.
- Assemble the dish: Add the prepared shredded carrots, cucumber, bell peppers, and cabbage to the coated noodles. Toss gently to combine, ensuring the fresh vegetables mix in to add a crunchy texture.
- Serve: Garnish the noodle salad with sliced green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately for a fresh, vibrant meal, or chill in the refrigerator to enjoy as a cold noodle salad later.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the consistency of the peanut sauce by adding more or less warm water as needed.
- Feel free to add your favorite vegetables or protein such as tofu or chicken for a heartier dish.
- For extra heat, increase the amount of red pepper flakes or add a dash of sriracha.
- This dish can be served warm or cold, making it versatile for different seasons.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
