Asian Peanut Noodle Bowl (Printable Version)

Vibrant noodles with crisp vegetables and creamy peanut dressing, ready in 30 minutes.

# What You Need:

→ Noodles

01 - 10 oz rice noodles or wheat noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 2.8 oz shredded red cabbage
05 - 2 scallions, thinly sliced
06 - 0.5 cup fresh cilantro leaves
07 - 0.5 cup bean sprouts

→ Peanut Dressing

08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon freshly grated ginger
14 - 1 small garlic clove, minced
15 - 2 to 4 tablespoons warm water

→ Toppings

16 - 2 tablespoons roasted peanuts, roughly chopped
17 - 1 teaspoon toasted sesame seeds
18 - Lime wedges for serving

# How To Make:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse under cold water until cooled. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and garlic. Gradually whisk in warm water until dressing reaches smooth, pourable consistency.
03 - In a large mixing bowl, combine cooled noodles, carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour peanut dressing over noodle and vegetable mixture. Toss thoroughly until all ingredients are evenly coated.
05 - Divide noodle mixture among serving plates. Top each portion with chopped peanuts, sesame seeds, and additional cilantro.
06 - Present with lime wedges on the side. Serve chilled or gently warmed according to preference.

# Cooking Tips:

01 -
  • The dressing tastes restaurant-quality but comes together in under five minutes with ingredients already in your pantry.
  • It's equally delicious cold straight from the fridge or gently warmed, making it perfect for meal prep without the monotony.
  • The mix of textures—tender noodles, crisp vegetables, crunchy peanuts—keeps every bite interesting.
02 -
  • Taste the dressing before adding it to the noodles—this is your only chance to adjust seasoning since you can't easily fix it once everything is mixed together.
  • If the dressing looks too thick, add water one tablespoon at a time and whisk; too thin, and it'll sit at the bottom of the bowl instead of coating everything.
03 -
  • Cook your noodles the day before and store them tossed with a tiny bit of sesame oil in the fridge—they'll be less likely to stick together when you need them.
  • Make the dressing in a jar so you can shake it and store any leftovers; it keeps for almost a week and works on salads, grain bowls, or even roasted vegetables.
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