Asian Peanut Noodle Bowl (Printable)

Tender rice noodles with crisp vegetables in creamy peanut dressing. Ready in 30 minutes, perfect for lunch or dinner.

# What You 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 - 2/3 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 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

# Steps:

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

# Expert Advice:

01 -
  • It's ready faster than most takeout, but tastes like you've been planning it all day.
  • The creamy peanut dressing somehow feels indulgent while being completely approachable, even for novice cooks.
  • You can eat it cold straight from the fridge or gently warmed—it adapts to whatever your day demands.
  • Every vegetable adds crunch and color, so it looks vibrant on the plate without any fussy plating tricks.
02 -
  • Don't skip rinsing the hot noodles under cold water—this stops them from cooking further and keeps them from turning into mush once the dressing clings to them.
  • Peanut dressing thickens as it cools, so if you make it ahead, you may need to whisk in a bit more warm water before serving to restore that pourable consistency.
  • Taste the dressing before adding it to the noodles and adjust the seasoning now while you can—a tiny pinch more salt, a squeeze of lime, or another drizzle of sesame oil can shift everything.
03 -
  • Rice vinegar and sesame oil are non-negotiable—they create the particular flavor personality of this dressing that grocery store peanut sauce can never match.
  • If you're bringing this to a gathering where people have varying dietary needs, keep the protein component separate so everyone can add what works for them—it transforms from vegetarian to vegan to pescatarian with zero extra effort on your part.
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