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Easy • Vegetarian

Creamy Peanut Noodle Bowls

Slurpable, savory-sweet peanut noodles with crisp veggies and a delightful creamy sauce.

Prep
15 min
Cook
10 min
Servings
4
Level
Easy
Creamy Peanut Noodle Bowls

Get ready for a flavor explosion with these Creamy Peanut Noodle Bowls! This dish is incredibly satisfying, featuring chewy noodles coated in a rich, velvety peanut sauce, and loaded with fresh, crisp veggies. It's a quick, easy, and endlessly customizable meal perfect for any night of the week.

Ingredients

Yield: 4 servings

Noodles & Veggies

  • 8 oz spaghetti or linguine
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped roasted peanuts, for garnish

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp Sriracha or chili garlic sauce (adjust to taste)
  • 1 large clove garlic, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 cup hot water (or more, to thin)

Preparation

  1. Step 1

    Cook pasta according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.

  2. Step 2

    While pasta cooks, prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, Sriracha, minced garlic, and grated ginger. Gradually whisk in hot water, one tablespoon at a time, until the sauce reaches a smooth, creamy, and pourable consistency.

  3. Step 3

    In a large bowl, combine the cooled, cooked pasta, shredded cabbage, shredded carrots, sliced red bell pepper, and chopped cilantro.

  4. Step 4

    Pour the peanut sauce over the noodle and vegetable mixture. Toss well until everything is evenly coated with the sauce.

  5. Step 5

    Divide into serving bowls and garnish with chopped roasted peanuts. Serve immediately or chilled.

Tips

  • Add cooked chicken, tofu, or shrimp for extra protein.
  • Feel free to customize with your favorite veggies like edamame, cucumber, or snap peas.
  • The sauce can be made ahead of time and stored in the fridge for up to 3 days.

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