Description
A quick and delicious Creamy Peanut Noodles recipe featuring crunchy fresh vegetables and a tangy lime-infused peanut sauce. Ready in just 15 minutes, this vibrant dish combines tender rice noodles with shredded carrots, cucumber, bell peppers, and optional red cabbage for a refreshing texture contrast. The savory peanut sauce is made from smooth peanut butter, soy sauce, honey, and lime juice, accented by garlic, ginger, and a touch of red pepper flakes for subtle heat. Perfect as a light meal or a flavorful side, served warm or chilled.
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)
- Squeeze of fresh lime juice
Instructions
- Cook the noodles: Cook the rice noodles according to package instructions, usually about 4-5 minutes until tender but firm. Drain the noodles and rinse them under cold water immediately 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 if using. Add warm water one tablespoon at a time to thin the sauce to a smooth, pourable consistency.
- Prepare the veggies: While noodles cook, shred the carrots, julienne or thinly slice the cucumber, thinly slice the bell peppers, and shred the red cabbage if using. Have all veggies ready to add freshness and crunch.
- Toss the noodles and sauce: In a large mixing bowl, combine the cooked noodles with the prepared peanut sauce. Toss thoroughly until every noodle is coated with the creamy peanut sauce.
- Assemble the dish: Add the shredded carrots, cucumber, bell peppers, and cabbage into the bowl with noodles. Gently toss everything together so the veggies are evenly distributed but still retain their crunch.
- Serve: Garnish the creamy peanut noodles with sliced green onions, sprinkle sesame seeds on top, and finish with a squeeze of fresh lime juice for brightness. Serve immediately as a warm dish or chill for a refreshing cold noodle salad.
Notes
- For gluten-free option, use tamari instead of soy sauce.
- You can substitute honey with maple syrup to make it vegan.
- Adjust the amount of red pepper flakes to control spiciness.
- If using crunchy peanut butter, the texture adds extra contrast to the creamy sauce.
- This dish can be served warm or chilled as a cold noodle salad.
- Fresh lime juice added at the end enhances the tangy flavor of the peanut sauce.
