Asian Peanut Noodle Bowl (Printable)

Tender noodles with crisp vegetables in creamy peanut dressing. Ready in 30 minutes.

# 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 - 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 or tamari for gluten-free
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 as needed

→ Toppings

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

# How-To Steps:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse under cold water until cooled. Set aside in a large mixing bowl.
02 - In a medium bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and garlic. Whisk until combined. Gradually add warm water while whisking until the dressing reaches a smooth, pourable consistency.
03 - Add carrot, bell pepper, red cabbage, scallions, cilantro, and bean sprouts to the bowl with cooked noodles.
04 - Pour peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all ingredients are evenly coated.
05 - Divide the noodle bowl among serving plates. Top each portion with chopped roasted peanuts, sesame seeds, and additional cilantro leaves.
06 - Serve with lime wedges on the side. Enjoy cold or gently warmed according to preference.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means no excuses on busy days.
  • The dressing is silky and addictive, the kind you'll want to drizzle on literally everything.
  • You can eat it cold straight from the fridge or gently warm it up depending on your mood.
  • It's endlessly customizable—whatever's in your pantry works beautifully here.
02 -
  • Don't make the dressing too thin or it'll slide right off the noodles instead of clinging to them; add the water slowly and taste as you go.
  • If you're making this ahead, keep the dressing separate from the noodles and vegetables until just before serving, otherwise everything gets soggy and loses its character.
03 -
  • Toast your sesame seeds in a dry pan for exactly one minute—they'll smell incredible and taste twice as complex when you grind them slightly and sprinkle them on top.
  • If you're meal prepping, cook the noodles a day ahead and store them in an airtight container with a light drizzle of sesame oil so they don't stick together.
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