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Rainbow Peanut Rice Noodles

Updated: Apr 9

This is one of those dishes that is easy to whip up on the fly because all of these ingredients are staples in my kitchen. Prep the veggies and sauce while the noodles soak and you'll have dinner on the table in no time! 8 oz. medium rice noodles 2 cups shredded purple cabbage (optional) 2 carrots, peeled and shredded 2 green onions, thinly sliced 1/2 english cucumber, julienned 1/4 cup fresh cilantro leaves 2 tablespoons chopped peanuts (optional)

FOR THE SAUCE

1/4 cup peanut butter 1/4 cup reduced-sodium soy sauce 3 cloves garlic, minced 2 tablespoon honey 1 tablespoon freshly grated ginger 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon Sriracha, optional

Bring a large pot of water to a boil. Remove from heat and add the noodles and cover.

Prep all of the veggies and set aside. In a large serving bowl, make the sauce. Once you have the sauce made, the noodles should be soft and ready to go. Drain the noodles and add to the sauce and mix thoroughly. Then mix in the veggies. Serve with Sriracha on the side.

Can be made ahead and eaten at room temperature.


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