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Peanut Veggie Noodle Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free


Cold peanut noodles with bright, crisp veggies--the perfect healthy summer meal.


Units Scale

For the noodle bowl:

  • 8 oz noodles of choice (whole-wheat, brown rice, or black bean spaghetti, etc.)
  • 1/2 cup cilantro, chopped
  • 1 bell pepper, thinly sliced
  • 1 large carrot, grated or thinly sliced
  • 1/2 cucumber, chopped
  • 1 bunch green onions, chopped
  • 1/3 cup peanuts, chopped

For the dressing:

  • 1/4 cup salted peanut butter
  • 3 tbsp reduced sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp pure maple syrup
  • 1 tbsp seasoned rice vinegar (or apple cider vinegar)
  • 1 tsp minced garlic
  • 2 tsp fresh ginger, minced (or 1 tsp dried)


  1. Cook noodles according to package directions. After draining, rinse with cold water and set aside.
  2. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, vinegar, garlic and ginger until well combined.
  3. In a large bowl, combine the noodles, dressing, cilantro, pepper, carrot, cucumber, green onions and peanuts. Stir until everything is well incorporated. Serve cold.