Asian Peanut Noodle Bowl (Printable)

Tender noodles with crisp vegetables in creamy peanut dressing. Ready in 30 minutes, enjoy warm or cold.

# 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
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

→ Toppings

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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in roughly the time it takes to boil water, yet tastes like you've been chopping vegetables all morning.
  • The dressing is genuinely addictive—that exact sweet-savory-nutty balance that makes you scrape the bowl clean.
  • Cold or warm, it adapts to your mood and the season without losing any personality.
02 -
  • Don't skip rinsing the noodles after cooking; this removes excess starch and prevents them from clumping into a single dense mass in the bowl.
  • The dressing thickens slightly as it sits, so if you're making this ahead, thin it with a tablespoon of warm water just before serving.
03 -
  • Toast your sesame seeds yourself if you have the time—five minutes in a dry pan transforms them from background flavor to something that actually registers on your palate.
  • If your peanut butter is the natural kind that separates, don't drain the oil—that's exactly what makes the dressing creamy and prevents it from tasting dry or chalky.
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