How To Make Rainbow Peanut Noodles
A colorful display of vegetables makes this peanut noodles dish appetizing. It’s a flavorful vegetarian meal that will satisfy your hunger well.
Serves:
Ingredients
For Rainbow Pasta:
- 12ozwhole-wheat pasta,I used DeLallo whole-wheat linguine
- 1tbsppeanut oil,or olive oil
- 1red bell pepper,,co and julienned, thinly sliced
- 1yellow bell pepper,cored and julienned
- 1largecarrot,peeled and julienned
- 1cupshredded red cabbage
- 1cupshelled edamame
- thinly-sliced scallions,topping
- green onions,topping
- toasted sesame seeds,topping
- chopped peanuts,topping
For Peanut Sauce:
- ½cupcreamy peanut butter
- ¼cupsoy sauce
- 3tbspwater
- 2tbsphoney
- 2tbsprice vinegar
- 1tbspgrated fresh ginger
- 2tspsesame oil
- 1clovegarlic,peeled
- 1tspsriracha hot chili sauce,optional, or more to taste
Instructions
Rainbow Pasta:
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Cook pasta al dente in generously-salted pasta water according to package instructions.
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Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.
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Once the pasta is cooked, drain it, but reserve 1/4 cup of pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine.
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If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.
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Serve immediately, topped with scallions, sesame seeds, and peanuts if desired.
Peanut Sauce:
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Whisk all ingredients together in a bowl by hand.
Nutrition
- Calories: 443.04kcal
- Fat: 17.18g
- Saturated Fat: 3.15g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.67g
- Polyunsaturated Fat: 4.98g
- Carbohydrates: 61.72g
- Fiber: 3.83g
- Sugar: 10.49g
- Protein: 17.61g
- Sodium: 627.81mg
- Calcium: 69.07mg
- Potassium: 586.07mg
- Iron: 3.58mg
- Vitamin A: 141.03µg
- Vitamin C: 91.97mg
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