Asian Peanut Noodle Bowl (Printable Version)

Tender rice noodles with crisp vegetables in a creamy peanut dressing. Ready in 30 minutes.

# 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 - 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

# Method:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse under cold water until cooled. 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 reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooled noodles, julienned carrot, sliced bell pepper, shredded cabbage, sliced scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated.
05 - Divide the noodle mixture among serving plates. Top each portion with chopped roasted peanuts, toasted sesame seeds, and additional cilantro.
06 - Serve with lime wedges on the side. Enjoy cold or gently warmed as desired.

# Expert Tips:

01 -
  • It's ready faster than delivery, yet tastes like you've been thinking about it all day.
  • The peanut dressing is so good you'll find yourself making extra to drizzle over everything for the next week.
  • It actually tastes better when made ahead, so meal prep becomes genuinely enjoyable rather than a chore.
02 -
  • If you add the dressing while the noodles are still warm, they'll absorb it too quickly and taste dry by the time you eat—cold noodles are non-negotiable.
  • The dressing thickens as it cools, so if you're serving this later, make it slightly thinner than you think you want it.
03 -
  • Make the dressing the night before and let it sit in the fridge—the flavors deepen and meld in a way they won't if you rush it.
  • Toast your sesame seeds in a dry pan for about thirty seconds right before serving; it's a tiny step that transforms them from forgettable to the thing people ask about.
Go Back