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Using tongs to toss the ingredients in a large bowl, mixing the pasta and vegetables with the creamy peanut sauce. The dish is garnished with sesame seeds and ready to serve.

Vegan Rainbow Peanut Noodles Recipe

This vibrant Vegan Rainbow Peanut noodle combines whole wheat spaghetti, colorful vegetables, and a creamy peanut sauce for a quick, delicious, and nutritious meal. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Asian- Inspired
Calories: 310
Ingredients Equipment Method

Ingredients
  

  • 16 oz whole wheat thin spaghetti
  • 1 cup shredded purple cabbage
  • 1 cup carrot ribbons
  • 1 cup baby spinach
  • 1.5 cups red bell pepper sliced thin
  • 1 cup frozen shelled edamame
  • 1/2 cup chopped cilantro
  • sesame seeds garnish
Peanut Sauce
  • 1/2 cup peanut butter
  • 2 tsp sriracha
  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder

Equipment

  • Large pot for boiling pasta
  • Microwave-safe bowl
  • Knife and cutting board
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Boil water in a large pot and cook the whole wheat spaghetti according to package instructions.
    A large pot filled with boiling water on the stove with whole wheat spaghetti being gently dropped into the water. Steam rises from the pot, indicating it's ready for cooking.
  2. Prep the vegetables: microwave the frozen edamame for 3 minutes or until cooked, thinly slice the red bell pepper, shred the purple cabbage, and chop the cilantro.
    A countertop filled with colorful vegetables: a bowl of shredded purple cabbage, a cutting board with thinly sliced red bell pepper, baby spinach, and a small bowl of microwaved edamame, ready to be added to the dish.
  3. In a mixing bowl, whisk together all the peanut sauce ingredients until smooth.
    A close-up of a hand whisking together peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic powder, and ginger powder in a mixing bowl. The mixture is becoming smooth and creamy
  4. In a large serving bowl, combine the cooked pasta, prepped vegetables, and peanut sauce.
    A large serving bowl with cooked whole wheat spaghetti, shredded cabbage, red bell pepper slices, spinach, edamame, and chopped cilantro, with the peanut sauce being poured over the top.
  5. Toss everything together using tongs until well coated.
  6. Garnish with sesame seeds and serve. Enjoy!
    Using tongs to toss the ingredients in a large bowl, mixing the pasta and vegetables with the creamy peanut sauce. The dish is garnished with sesame seeds and ready to serve.