TheseVegan Rainbow Peanut Noodles are creamy, nutty, and packed with colorful veggies!
When one of my college buddies announced she was spending the weekend in town, I knew I simply had to invite her over. It had been years since I’d seen her, and I couldn’t miss the opportunity to catch up and perhaps reminisce about those memorable days, which seemed so long ago. It didn’t take long before plans were made. One phone call, and a date and time were settled. But before she hung up, she announced a tiny (MAJOR) detail—she was now vegan. What would I cook?
Luckily, I remembered this bowl of sunshine! These rainbow peanut noodles are the ultimate comfort food mashup: creamy, nutty, and packed with colorful veggies that make you feel like you’re eating a whole garden (but in the best way). And let’s talk about ease: the hardest part of this recipe is waiting for it to bake while your kitchen fills with the smell of toasted, nutty goodness. Perfect for weeknight dinners, meal prep, or that long-lost friend who suddenly announces she’s vegan.
Are Rainbow Peanut Noodles Healthy?
You bet your shirataki it is! The noodles are low-carb, and the plethora of veggies bring fiber, vitamins, and minerals to the meal. The creamy peanut sauce feels indulgent, but it is made lighter with coconut milk and reduced-sodium soy sauce.
If you’re interested in making the recipe even healthier, I suggest throwing in extra veggies like broccoli or zucchini for more volume and adding in more protein from tofu, tempeh, or edamame beans.
What Are Shirataki Noodles?
Let’s talk shirataki noodles! Made from the corm of konjac yam, these noodles are a staple in Japanese cuisine and often used as a substitute for pasta or rice in stir-fries, soups, and other dishes. Their unique texture is springy and chewy, and it can be a bit polarizing at first, but trust me: when paired with this creamy peanut sauce, they’re downright addictive.
Not only are shirataki noodles low in calories and carbohydrates, but they’re also super versatile and absorb flavors in seconds. If you’ve ever wanted to eat a giant bowl of noodles and not feel like you need a nap, these are the noodles for you. The added bonus is that they’re also vegan-friendly and gluten-free!
How To Make Ahead And Store
Let the noodles cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To freeze, portion the noodles into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
While this is a complete and nutritious meal by itself, there are plenty of ways you can add to your dinnertime spread! For starters, I love making my own peanut butter so I can control the exact consistency.
Keep the East Asian flavors rolling and serve your peanut noodles with Chicken Potstickers and Gyoza Sauce on the side! Egg Rolls always go down a treat at my dinner table, and they pair perfectly with a light and crunchy Din Tai Fung Cucumber Salad. For dessert, you’ve got to try making your own Butter Mochi!
Ingredients
- 2 packages shirataki noodles
- 1/2 tablespoon peanut oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/2 cup carrot thinly sliced
- 1/4 red bell pepper thinly sliced
- 1/4 yellow bell pepper thinly sliced
- 1/2 cup snow peas halved
- 1 cup red cabbage chopped
- 3 tablespoons natural creamy peanut butter
- 3/4 cup coconut milk
- 1 tablespoon + 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon Thai red curry paste
- 1/2 tablespoon coconut sugar
- Juice of 1 small lime
- Fresh cilantro for garnish
- Peanuts roughly chopped, for garnish
Instructions
- Preheat your oven to 350℉.
- Drain and rinse the tofu shirataki noodles. Place them on a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them smaller. This makes serving easier. Set aside.
- Heat the peanut oil on medium-high heat in a medium cast-iron skillet. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3 to 4 minutes.
- Add in the peppers, peas, and cabbage and cook for 2 minutes. Add in the noodles and cook for an additional 2 minutes, or until lightly browned.
- Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar, and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed.
- Bring the mixture to a boil, and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7 to 8 minutes.
- Pat the noodles down with a spatula so that the mixture is very flat and condensed, and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30 to 35 minutes.
- Let cool for 5 to 10 minutes then garnish with cilantro and peanuts (if desired) and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Is the coconut milk canned or from the carton?
Hi Kim, I recommend canned one. Hope you enjoy the recipe.