Description
Creamy Peanut Noodles with Crunchy Veggies and Lime is a flavorful and refreshing Asian-inspired dish featuring tender rice noodles coated in a rich, creamy peanut sauce. Tossed with crisp red cabbage, julienned carrots, bell pepper, cucumber, fresh cilantro, and green onions, this vibrant meal is perfect for a quick, satisfying lunch or dinner. The zesty lime juice and optional red pepper flakes add a bright kick, while chopped roasted peanuts provide a delightful crunch. This vegetarian recipe is easy to prepare, served cold or at room temperature, making it a versatile and wholesome choice for any occasion.
Ingredients
Scale
Noodles and Sauce
- 8 oz rice noodles
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Juice of 1 lime (plus wedges for serving)
- 1/4 cup warm water
Vegetables and Garnish
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, sliced into half moons
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 2 green onions, sliced
- Optional red pepper flakes to taste
Instructions
- Cook Noodles: Cook the rice noodles according to the package instructions until al dente. Once cooked, rinse them under cold water to stop the cooking process and drain them well to remove excess water.
- Prepare Peanut Sauce: In a bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup or honey, toasted sesame oil, grated fresh ginger, minced garlic, lime juice, and warm water until the mixture becomes smooth and creamy. Add extra water as needed to achieve a thin but creamy consistency.
- Toss Noodles with Sauce: In a large mixing bowl, combine the cooked noodles with the peanut sauce. Toss well to ensure every strand of noodle is evenly coated with the flavorful sauce.
- Add Vegetables: Add the shredded red cabbage, julienned carrots, thinly sliced red bell pepper, cucumber half moons, chopped cilantro, and sliced green onions to the tossed noodles. Mix everything thoroughly until the vegetables are evenly distributed throughout the noodles.
- Serve: Divide the creamy peanut noodles among serving bowls. Top each bowl with chopped roasted peanuts, extra cilantro, lime wedges, and a sprinkle of red pepper flakes if desired for a hint of heat and extra texture. Serve immediately, either chilled or at room temperature.
Notes
- You can substitute almond butter for peanut butter for a different nutty flavor.
- For extra protein, add grilled tofu or shredded rotisserie chicken.
- These noodles are delicious served cold or at room temperature, making them perfect for meal prep or picnic lunches.
