Peanut noodle bowl recipes
A quick and creamy peanut noodle bowl recipe with rice noodles, fresh vegetables, and homemade peanut sauce. Ready in minutes, customizable with tofu or chicken, and perfect for meal prep.
Print Pin Servings: 4 Servings
Calories: 420kcal
Cost: $8
Equipment
- 1 Large pot 6-quart, for boiling noodles
- 1 Fine-mesh strainer For draining and rinsing noodles
- 1 Large mixing bowl For tossing noodles with sauce
- 1 Sharp Chef’s Knife For cutting vegetables evenly
- 1 Microplane grater For garlic and ginger
- 1 Whisk For smooth peanut sauce
Ingredients
Main Ingredients
- 8 oz Rice noodles Or soba noodles
- 2 tablespoon Sesame oil Divided
- 1 tablespoon Vegetable oil For cooking
Peanut Sauce
- ⅓ cup Peanut butter Natural, smooth or crunchy
- 3 tablespoon Soy sauce Low sodium preferred
- 2 tablespoon Lime juice Freshly squeezed
- 1 tablespoon Rice vinegar
- 2 cloves Garlic Minced
- 1 teaspoon Fresh ginger Grated
- 1–2 teaspoon Chili flakes Adjust to taste
- 2–3 tablespoon Warm water For thinning sauce
Toppings
- 1 large Carrot Julienned
- 1 Red bell pepper Thinly sliced
- 1 Cucumber Half-moon slices
- ¼ cup Peanuts Chopped
- ¼ cup Cilantro Fresh, chopped
- 3 Green onions Sliced
- 6 oz Tofu or chicken Optional, for protein
Instructions
- Boil noodles until tender, drain, rinse, and toss with sesame oil.
- Whisk peanut butter, soy sauce, lime, vinegar, garlic, ginger, chili, and water into a smooth sauce.
- Slice and chop vegetables, prepare toppings, and cook tofu if using.
- Toss noodles with sauce, top with veggies, peanuts, and herbs, then rest 10 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 420kcal | Carbohydrates: 50g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 850mg | Potassium: 480mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6200IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2.5mg