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Vegan Rainbow Peanut Noodles Recipe

This Vegan Rainbow Peanut Noodles Recipe is a vibrant, flavour-packed dish made with colorful fresh vegetables and silky peanut sauce. It’s quick to prepare, completely plant-based, and perfect for healthy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 420 kcal

Ingredients
  

For the Noodles & Vegetables

  • 12 oz rice noodles or soba noodles
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 cup shredded purple cabbage
  • 1 cup snap peas thinly sliced
  • 1 small cucumber julienned
  • 2 green onions thinly sliced
  • Fresh cilantro for garnish
  • 2 tbsp roasted peanuts chopped
  • 1 tbsp sesame seeds

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 3 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 2 tbsp lime juice or rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 –2 tsp sriracha or chili paste optional
  • ¼ –½ cup warm water to thin sauce

Instructions
 

  • Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
  • In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, sesame oil, and sriracha. Gradually add warm water until the sauce is smooth and pourable.
  • Prepare all vegetables by slicing them thinly for even texture and easy mixing.
  • In a large mixing bowl, add cooked noodles and pour over most of the peanut sauce. Toss gently to coat.
  • Add carrots, bell peppers, cabbage, snap peas, cucumber, and green onions. Toss until everything is evenly combined.
  • Taste and adjust seasoning if needed (more lime for freshness or soy sauce for salt).
  • Serve immediately or chilled, topped with cilantro, chopped peanuts, and sesame seeds.

Notes

  • Make it gluten-free: Use rice noodles and tamari instead of soy sauce.
  • Nut-free option: Substitute peanut butter with sunflower seed butter or tahini.
  • Extra protein: Add edamame, baked tofu, or tempeh.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water or lime juice before serving to refresh the sauce.
  • Meal prep tip: Keep sauce separate until serving to maintain noodle texture.