Asian Peanut Noodle Bowl (Printable Version)

Tender rice noodles with crisp vegetables and creamy peanut dressing ready in 30 minutes

# List of Ingredients:

→ 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

→ Toppings

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

# Directions:

01 - Cook noodles according to package instructions. Drain thoroughly, rinse under cold water, and set aside to cool.
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 cooled noodles with carrot, bell pepper, red cabbage, scallions, cilantro, and bean sprouts.
04 - Pour peanut dressing over noodle and vegetable mixture. Toss thoroughly until all components are evenly coated.
05 - Divide noodle bowl among serving plates. Top each portion with chopped peanuts, sesame seeds, and additional cilantro.
06 - Present with lime wedges on the side. Serve chilled or gently warmed according to preference.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which means you can feed yourself something restaurant-quality on a weeknight without the stress.
  • The peanut sauce is genuinely addictive—creamy, balanced between salty and sweet, with just enough ginger to keep things interesting.
  • It tastes just as good cold straight from the fridge as it does gently warmed, so leftovers become lunch without any reheating fuss.
02 -
  • If your dressing breaks or looks separated, it means the peanut butter got too warm or you didn't whisk in the water gradually enough—but don't panic, just start fresh with a clean bowl and whisk slowly, letting the texture come together before adding more water.
  • The dressing will thicken as it cools, so if you're making it ahead, add an extra tablespoon of water beyond what seems right, and it'll be perfect when you dress the noodles.
03 -
  • The secret to a silky dressing is patience—whisk slowly and let each addition of warm water fully incorporate before adding more, and you'll get a sauce that coats the noodles rather than pooling at the bottom of the bowl.
  • Make the dressing first and let it sit while you prep vegetables, because those few minutes of rest help all the flavors blend together into something more harmonious than if you toss it all together immediately.
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