Asian Peanut Noodle Bowl (Printable)

Tender noodles with crisp vegetables in creamy peanut dressing

# 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 - 3/4 cup shredded red cabbage
05 - 2 scallions, thinly sliced
06 - 1/2 cup fresh cilantro leaves
07 - 1/2 cup bean sprouts

→ Peanut Dressing

08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari
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

# How-To Steps:

01 - Cook the noodles according to package instructions. Drain thoroughly, rinse under cold water, and set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Gradually whisk in warm water until the dressing achieves a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooked noodles, carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss thoroughly until everything is evenly coated.
05 - Divide the noodle bowl among serving plates. Top with chopped peanuts, sesame seeds, and additional cilantro.
06 - Present with lime wedges on the side. Serve cold or gently warmed as desired.

# Expert Suggestions:

01 -
  • The dressing tastes like it took hours to develop, but you're whisking it together while the noodles cook.
  • It's flexible enough to work cold for meal-prep lunches or warm on chilly evenings without changing the character of the dish.
  • You can throw in whatever vegetables need rescuing from your crisper drawer without disrupting the whole balance.
02 -
  • The noodles will continue absorbing moisture as they sit, so if you're making this ahead for meal prep, store the dressing separately and toss just before eating.
  • Don't use hot noodles—the warmth will wilt your vegetables and make the whole bowl feel mushy instead of vibrant and alive.
03 -
  • Toast your own sesame seeds in a dry skillet for about two minutes—they'll smell incredible and taste so much better than the pre-toasted kind.
  • If your peanut butter is very thick, warm it slightly in the microwave for fifteen seconds before whisking; it'll blend into the dressing without creating lumps.
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