Description
Vegan Rainbow Peanut Noodles are a vibrant, quick, and nutritious dish made with colorful vegetables, whole wheat noodles, and a creamy peanut sauce. Perfect for weeknight dinners or meal prep, these noodles are packed with flavor and texture while being entirely plant-based.
Ingredients
16 oz whole wheat thin spaghetti
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 creamy peanut butter
2 teaspoons sriracha
4 tablespoons soy sauce
3 tablespoons 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, prepare vegetables. Microwave frozen edamame for 3 minutes or until cooked. Slice bell peppers, chop cilantro, and shred cabbage.
- In a bowl, whisk together all peanut sauce ingredients until smooth. Set aside.
- Drain pasta and transfer to a large serving bowl.
- Add vegetables and peanut sauce to the bowl. Toss with tongs until evenly coated.
- Garnish with sesame seeds and serve immediately.
Notes
- Use rice noodles, ramen, or gluten-free pasta as an alternative to spaghetti.
- Substitute or add vegetables like cucumber, zucchini, or radishes.
- Adjust sriracha for spiciness or use red pepper flakes for extra heat.
- Swap maple syrup with agave syrup if preferred.
- For extra protein, add tofu, tempeh, or chickpeas.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
