Description

A vibrant and refreshing Creamy Peanut Noodles dish featuring tender rice noodles coated in a luscious peanut sauce, paired with crunchy fresh vegetables like carrots, cucumber, bell peppers, and optional red cabbage. Finished with zesty lime juice, green onions, and sesame seeds, this quick and easy recipe is perfect for a light lunch or dinner, delivering a perfect balance of creamy, tangy, and slightly sweet flavors with a hint of ginger and garlic.

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 (optional)

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Instructions

Cook the noodles: Cook the rice noodles according to the package instructions, typically about 4-5 minutes. Once cooked, drain them and rinse 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, rice vinegar or lime juice, sesame oil, grated fresh ginger, minced garlic, and red pepper flakes. Gradually add warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, creamy 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 cabbage if using. Set the prepared vegetables aside.
Toss the noodles and sauce: In a large bowl, combine the cooked noodles with the peanut sauce. Toss well until the noodles are thoroughly coated in the creamy sauce.
Assemble the dish: Add the shredded carrots, cucumber, bell peppers, and optional cabbage to the coated noodles. Toss gently to mix all ingredients evenly, ensuring the fresh veggies add a crisp texture.
Serve: Garnish with sliced green onions, sesame seeds, and an optional squeeze of fresh lime juice. Serve immediately for a delicious warm dish or chill in the refrigerator to enjoy as a cold noodle salad.

Notes

For a gluten-free version, use tamari instead of soy sauce.
You can substitute honey with maple syrup for a vegan option.
Add red pepper flakes if you prefer a spicy kick to the sauce.
Rice noodles can be replaced with any preferred noodles like soba or udon.
Chilling the noodles after assembly transforms it into a refreshing cold noodle salad, perfect for warm days.
Optional red cabbage adds color and additional crunch but can be omitted if unavailable.