Asian Peanut Noodle Bowl (Printable)

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 oz fresh cilantro leaves
07 - 1 oz bean sprouts

→ Peanut Dressing

08 - 2.8 oz 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, as needed

→ Toppings

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

# Method:

01 - Cook the noodles according to package instructions. Drain thoroughly, rinse under cold water, and 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 the dressing is smooth and pourable.
03 - In a large mixing bowl, combine the cooked noodles, carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss until everything is evenly coated.
05 - Divide the noodle bowl among serving plates. Top with chopped peanuts, sesame seeds, and extra cilantro.
06 - Serve with lime wedges on the side. Enjoy cold or gently warmed as desired.

# Expert Advice:

01 -
  • It comes together in less than thirty minutes, which means you can have dinner ready before you even think about ordering takeout.
  • The peanut dressing is so silky and flavorful that you will want to drizzle it on everything from grilled chicken to leftover roasted vegetables.
  • You can serve it cold on a hot day or gently warmed when you need something cozy, making it a year round favorite.
  • It uses simple pantry staples and whatever fresh vegetables you have on hand, so it never feels like a chore to pull together.
02 -
  • Do not skip rinsing the noodles after cooking, or they will clump into a sticky mass that no amount of dressing can save.
  • Add the warm water to the dressing slowly, because peanut butter can go from thick to runny fast, and it is easier to thin it out than to thicken it back up.
  • Taste the dressing before you toss it with the noodles, and adjust the soy sauce, lime, or sweetness to match your mood that day.
03 -
  • Make a double batch of the peanut dressing and keep it in a jar in the fridge, it is incredible on salads, grain bowls, and even as a dipping sauce for spring rolls.
  • If your peanut butter is the natural kind that separates, stir it really well before measuring, or your dressing might turn out grainy instead of silky.
  • Toss the noodles with a tiny drizzle of sesame oil right after rinsing to keep them from sticking together while you prep the rest of the ingredients.
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