Asian Peanut Noodle Bowl (Print Version)

Tender noodles with crisp vegetables in creamy peanut dressing

# Needed Ingredients:

→ 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
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 Steps:

01 - Cook the noodles according to package instructions. Drain thoroughly, rinse under cold water until completely cooled, and set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and minced garlic. Gradually whisk in warm water until the dressing reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooled noodles, julienned carrot, sliced bell pepper, shredded cabbage, scallions, cilantro, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated with the dressing.
05 - Divide the dressed noodle mixture among serving plates. Top each portion with chopped roasted peanuts, toasted sesame seeds, and additional fresh cilantro.
06 - Serve immediately with lime wedges on the side. The bowl may be enjoyed cold or gently warmed according to preference.

# Expert Suggestions:

01 -
  • It's genuinely flexible, so you can build it around whatever vegetables are sitting in your crisper drawer without guilt.
  • The peanut dressing hits that sweet spot between creamy and tangy, tasting like you've been secretly practicing Asian cooking all along.
  • Cold or warm, it works—throw it together for lunch and it's somehow even better the next day.
02 -
  • Don't undersalt the dressing because the noodles will taste bland—soy sauce is your friend, and you won't regret tasting as you go.
  • Cold dressing thickens considerably, so if you made it ahead and it's looking stiff, thin it with a little warm water right before tossing.
  • The vegetables will release water as the bowl sits, which is why eating it within an hour of assembly keeps everything crunchy.
03 -
  • Squeeze lime juice directly over your finished bowl right before eating—it brightens everything and makes the whole thing taste like a restaurant dish.
  • If you're making this ahead, keep the noodles and vegetables separate from the dressing until just before serving so everything stays crisp and fresh.
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