Description
Creamy Peanut Noodles with Crunchy Veggies and Lime is a delicious and satisfying dish full of flavor and texture. The rich peanut sauce, paired with fresh, crisp vegetables, makes for a perfect balance of creamy and crunchy. With a zesty hint of lime, this dish is perfect as a quick meal or a light, refreshing side.
Ingredients
Scale
For the noodles and veggies:
- 8 oz rice noodles (or any preferred noodles)
- 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
- 1 tablespoon sesame seeds (optional, for garnish)
For the creamy 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)
- 1–2 tablespoons warm water (to thin the sauce)
- 1 clove garlic, minced
- A pinch of red pepper flakes (optional, for heat)
Instructions
- Cook the noodles: Cook the rice noodles according to package instructions (usually about 4-5 minutes). Drain and rinse under cold water to stop the cooking process and prevent them from sticking together. Set aside.
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar (or lime juice), sesame oil, grated ginger, garlic, and red pepper flakes. Add warm water, one tablespoon at a time, to reach your desired sauce consistency. Whisk until smooth.
- Prepare the veggies: While the noodles are cooking, prepare the vegetables. Shred the carrots, julienne the cucumber, thinly slice the bell peppers, and shred the cabbage. Set the veggies aside.
- Toss the noodles and sauce: In a large bowl, combine the cooked noodles and peanut sauce. Toss until the noodles are fully coated with the creamy peanut sauce.
- Assemble the dish: Add the shredded carrots, cucumber, bell peppers, and cabbage (if using) to the noodles. Toss gently to combine, allowing the fresh vegetables to add a crunchy texture.
- Serve: Garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately or chill in the refrigerator for a cold noodle salad.
Notes
- You can add protein to the dish by topping with grilled chicken, tofu, or shrimp.
- If you like a spicier kick, add more red pepper flakes or a dash of sriracha to the peanut sauce.
- For a low-carb version, you can substitute the rice noodles with zucchini noodles or other veggie noodles.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish, Salad
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0g