Asian Peanut Noodle Bowl (Printable)

Tender noodles with crisp vegetables and creamy peanut dressing. Perfect for lunch or dinner, served cold or warm.

# 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 or tamari for gluten-free
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

# How to Make It:

01 - Cook the noodles according to package instructions. Drain thoroughly and rinse under cold running 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 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 carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the prepared peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated.
05 - Divide the dressed noodle mixture among serving plates. Top each portion with chopped roasted peanuts, toasted sesame seeds, and additional fresh cilantro.
06 - Serve immediately with lime wedges alongside. The bowl can be enjoyed cold or gently warmed according to preference.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes better than anything in a plastic container.
  • The peanut dressing is so good you'll want to put it on everything from salads to roasted vegetables.
  • You can serve it cold on a hot day or warm it gently when you need something comforting.
  • It uses simple ingredients you probably already have, with no fancy techniques or hard to find items.
02 -
  • Rinse the noodles under cold water immediately after draining or they'll stick together in a gummy clump that no amount of dressing can save.
  • Add the warm water to the peanut butter gradually because it can go from thick paste to soup in one careless splash.
  • Taste the dressing before you pour it over everything so you can adjust the salt, sweet, or tang to your preference.
  • If you're making this ahead, keep the dressing separate and toss it with the noodles just before serving so the vegetables stay crisp.
03 -
  • Grate the ginger with a microplane so it disperses evenly in the dressing without leaving fibrous bits behind.
  • Use a vegetable peeler to make carrot ribbons instead of julienne if you want a more delicate, elegant look.
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, it makes them taste ten times better.
  • If the dressing feels too thick or intense, thin it with a splash of lime juice instead of water for extra brightness.
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