These peanut noodles are the kind of meal you will crave after making them once. The sauce is a perfect balance of creamy, tangy, and slightly spicy, and it coats every strand of noodle. Crunchy vegetables add freshness and texture. It comes together in about 20 minutes and is just as good cold the next day.
Ingredients
- 8 oz rice noodles or brown rice spaghetti
- 1 large carrot, julienned
- 1 bell pepper, sliced thin
- 1 cup shredded cabbage
- ½ cup edamame (shelled)
- For the sauce: ¼ cup peanut butter, 2 tbsp soy sauce, 1 tbsp Duck River honey, 1 tbsp apple cider vinegar, 1 tsp ginger, 1 clove garlic (minced), 2 tbsp warm water
- Garnish: chopped roasted salted peanuts, cilantro, lime wedges
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the noodles according to package directions. Drain and rinse under cold water.
- Whisk together all the sauce ingredients until smooth.
- Toss the noodles with the sauce, carrot, bell pepper, cabbage, and edamame.
- Serve topped with chopped peanuts, cilantro, and a squeeze of lime.
Notes
- These noodles are excellent cold, which makes them perfect for meal prep and packed lunches.
- Add crispy baked tofu or edamame for extra protein.
- Swap the peanut butter for almond butter if needed for allergies.
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