Asian Peanut Noodle Bowl (Printable)

Tender noodles with crisp vegetables and creamy peanut dressing. Ready in 30 minutes.

# 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 - 0.33 cup creamy peanut butter
09 - 2 tablespoons soy sauce
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

# How To Make It:

01 - Cook the noodles according to package instructions. Drain thoroughly, rinse under cold water, and set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and garlic. Gradually whisk in warm water until the dressing reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooked noodles, carrot, bell pepper, cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss until everything is 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 desired.

# Expert Advice:

01 -
  • The dressing is so good you'll want to make it just for snacking with vegetables—creamy, tangy, with that perfect savory-sweet balance that hooks you instantly.
  • It's genuinely flexible; you can eat it cold straight from the fridge or gently warm it up depending on the season or your mood that day.
  • Twenty minutes total means you can pull this together on a random Tuesday night without the usual dinner scramble stress.
02 -
  • If your dressing breaks or looks separated, don't panic—a tablespoon of warm water and vigorous whisking usually brings it back together; it's more forgiving than it first appears.
  • The vegetables will release liquid as they sit, so if you're making this ahead, toss the noodles with dressing just before serving rather than letting them marinate for hours.
03 -
  • Make a double batch of dressing and keep it in the fridge; having it ready means you can throw a bowl together in five minutes whenever hunger strikes.
  • Julienne your vegetables with a mandoline if you have one, but a sharp knife and a little patience work just as well and feel more personal.
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