These rainbow peanut noodles are made with a creamy dressing and paired with various veggies. Enjoy the flavorsome sauce and the nice chew from the whole-wheat spaghetti. Make sure to try these the next time you need an easy dinner made.
Ingredients
For the rainbow peanut noodles
- 1 box thin whole-wheat spaghetti noodles
- 1 cup frozen shelled edamame
- 1½ cups sliced red bell pepper
- 1 cup shredded purple cabbage
- 1 cup carrot ribbons
- ½ cup chopped cilantro
- 1 cup fresh spinach
- Sesame seeds for garnish
For the sesame peanut dressing
- ½ cup peanut butter
- 1 tbsp sriracha
- 4 tbsp soy sauce
- 1 tbsp lime juice
- 3 tbsp rice vinegar
- ¼ cup water
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1½ tsp ground ginger
Instructions
For the rainbow peanut noodles
- Bring a large pot of water to a boil and salt it. Cook the spaghetti noodles according to package instructions. When they are done, drain and rinse with cold water.
- While the noodles are cooking, microwave the frozen edamame for 3 minutes or until cooked.
- To a large serving bowl, add the noodles, edamame, bell pepper, cabbage, carrots, cilantro, spinach, and sesame peanut dressing.
- Use tongs to toss, and sprinkle on sesame seeds.
For the sesame peanut dressing
- Mix all the ingredients together in a bowl until completely smooth.
- Store in the fridge in an airtight jar, bottle, or container for up to 7 days.