Asian Peanut Noodle Bowl (Printable Version)

Tender rice noodles with crisp vegetables in creamy peanut dressing

# What You'll 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 - 1 oz bean sprouts

→ Peanut Dressing

08 - 5.3 oz creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
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, as needed

→ Toppings

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

# Steps:

01 - Bring water to a boil in a large pot. Add noodles and cook according to package instructions. Drain thoroughly and rinse under cold water. 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 add warm water while whisking until the dressing reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine cooked noodles, julienned carrot, sliced red bell pepper, shredded red cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated with the dressing.
05 - Divide the dressed noodle bowl among serving plates. Top each portion with chopped roasted peanuts, toasted sesame seeds, and additional fresh cilantro.
06 - Present with lime wedges on the side. Serve cold or gently warmed according to preference.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a production.
  • The dressing is so creamy and satisfying that no one misses heavy cream or complicated techniques.
  • It tastes just as good the next day cold straight from the fridge, making it perfect for meal prep or unexpected guests.
  • You can throw in whatever vegetables you have on hand without throwing off the entire balance.
02 -
  • The dressing needs to be pourable but not watery; if you add too much water at once, you can't take it back, so add in small splashes and taste as you go.
  • Keeping your noodles cold before mixing them with the dressing makes a surprising difference in texture, so don't skip the rinse step even though you're in a hurry.
03 -
  • Whisk the peanut dressing while the noodles are still cooking so everything comes together at the same temperature and the flavors marry quickly.
  • If you're meal prepping, keep the dressing separate from the noodles and vegetables until you're ready to eat so nothing gets soggy or the cilantro turns brown.
Go Back