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Vegan Rainbow Peanut Noodles
5 from 15 votes

Vegan Rainbow Peanut Noodles

These Vegan Rainbow Peanut Noodles are creamy, nutty, and packed with colorful veggies!

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 223 kcal
Course: Dinner
Cuisine: Asian

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 peanut butter natural creamy
  • 3/4 cup coconut milk
  • 1 tablespoon + 2 teaspoons soy sauce reduced-sodium
  • 1 tablespoon Thai red curry paste
  • 1/2 tablespoon coconut sugar
  • lime juice of 1 small lime
  • cilantro for garnish, fresh
  • peanuts roughly chopped, for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 350℉.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Let cool for 5 to 10 minutes then garnish with cilantro and peanuts (if desired) and enjoy.

Nutrition Information

Calories 223kcal (11%) Carbohydrates 13g (4%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Sodium 107mg (4%) Potassium 234mg (5%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3893IU (78%) Vitamin C 45mg (50%) Calcium 141mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 223

% Daily Value*

Calories 223kcal 11%
Carbohydrates 13g 4%
Protein 11g 22%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Sodium 107mg 4%
Potassium 234mg 5%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 3893IU 78%
Vitamin C 45mg 50%
Calcium 141mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.