Asian Peanut Noodle Bowl (Print View)

Tender noodles with crisp vegetables in creamy peanut dressing for a satisfying meal.

# Components:

→ 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, as needed

→ Toppings

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

# Directions:

01 - Cook the noodles according to package instructions. Drain thoroughly and rinse under cold water until completely cooled. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and minced garlic. Gradually add warm water while whisking until the dressing reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooled noodles with julienned carrot, sliced bell pepper, shredded 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 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 at room temperature or gently warmed according to preference.

# Expert Advice:

01 -
  • It tastes like takeout but comes together in your own kitchen with ingredients you probably already have.
  • The peanut dressing clings to every noodle and vegetable, delivering flavor in every forkful.
  • You can serve it chilled on a hot day or warmed up when you need comfort.
  • It welcomes whatever vegetables are sitting in your crisper drawer.
02 -
  • Rinse the noodles after cooking or they will clump together into a sticky mass.
  • Add the warm water to the dressing slowly because peanut butter thickness varies by brand.
  • Toss the noodles and vegetables right before serving so the cabbage stays crisp.
03 -
  • Use a microplane to grate the ginger finely so it disappears into the dressing without any fibrous bits.
  • Taste the dressing before tossing and adjust the sweetness, saltiness, or tang to your preference.
  • If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back to life.
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