Loaded Peanut Butter Noodles
Peanut butter noodles are a fantastic make-ahead meal. Packed with vegetables and tossed with a tasty peanut dressing, they can be served as a side dish or light plant based meal.
Servings: 6 Servings
Calories: 341kcal
Ingredients
- 8 ounces brown rice noodles Pad Thai-style
- 1 cup chopped English cucumber
- ½ red bell pepper cut into thin strips
- 1 large carrot julienned or cut into thin half-circles
- 1 cup shelled edamame
- 2 green onions thinly sliced
The peanut dressing:
- ½ cup natural peanut butter
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 1 ½ tablespoons pure maple syrup
- 1 ½ teaspoons rice vinegar
- ¾ teaspoon chili garlic sauce
- 3 tablespoons water
Instructions
- Bring a large saucepan of water to a boil over high heat.
- Cook the rice noodles according to package directions, typically 5 minutes or until tender. Take care not to overcook the noodles. Drain in a colander and rinse with cold water.
- Once the noodles are cooled and well-drained, transfer them to a serving bowl.
- Add the cucumber, bell pepper, carrot, edamame and green onions to the noodles.
- Pour in the peanut sauce and toss to coat the noodles.
- Serve or cover and store in the refrigerator.
The peanut dressing:
- In a medium-sized bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, rice vinegar and chili garlic sauce.
- Add the water and whisk until the sauce is smooth. Add additional water as needed, one teaspoon at a time, to make the sauce more pourable.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 341kcal | Carbohydrates: 43.1g | Protein: 12.4g | Fat: 12.4g | Saturated Fat: 2g | Sodium: 732.6mg | Fiber: 6.1g | Sugar: 6.3g
