It’s official.
I had to try the viral Rainbow Peanut Noodles by @healthygirlkitchen
I’d be lying if I said I wasn’t a little bit skeptical. I mean, my peanut sauce dishes tend to be more on the warm and hearty side, but hey – I’m into trying new things.
So I made a few very small changes and was pleasantly surprised with how delicious these noods turned out to be.
Talk about a snack. But also a great lunch, or crunchy refreshing side treat.
Click here to watch a video!
Ingredients
- A package whole grain spaghetti
- 1 cup purple cabbage, shredded
- 1 cup carrots, ribboned
- 1 cup assorted greens
- 1 red pepper, thinly sliced
- 1 cup edamame
- 1/2 cup cilantro leaves
- 3/4 cup peanut butter
- 2 tbsp Sriracha
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1/2 cup water
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- Extra virgin olive oil
- A handful cashews, chopped
- A handful green onions, thinly sliced
Instructions
Step 1
Cook your noodles according to package directions.
Once done, drain and hit them with a small glug of olive oil before setting aside.
Step 2
Meanwhile, add your peanut butter, Sriracha, soy sauce, rice wine vinegar, water, maple syrup, sesame oil, garlic and ginger to a bowl. Stir until incorporated.
Pop those sauce ingredients into a small pot and simmer over medium heat for a couple minutes until the sauce thickens and is warmed through.
Step 3
Throw your cabbage, carrots, peppers, greens, edamame, cilantro and noodles into a bowl.
Step 4
Pour sauce over and toss to incorporate.
Garnish with green onions, cashews and a hit of Sriracha.
Enjoy!