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.


Rainbow Peanut Noodles

Click here to watch a video!


  •  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
Beautiful Greens
Rainbow Peanut Noodles


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.