These rainbow nut noodles are tossed in a creamy nut butter dressing (I’ve used almond butter, but any nut or seed butter works). It contains a rainbow of veggies and a delicious nut sauce, making it delicious, colourful and healthy. It makes the perfect easy lunch or dinner and can either be enjoyed right away or meal prepped ahead of time and stored in jars or containers. The creamy dressing can easily be made both oil-free and nut-free if needed!
Prep time: 20 minutes
Cook time: 5 minutes
Servings: 4
Ingredients
- 200g rice noodles
- 1 1/2 cups edamame beans, thawed
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium carrots
- 1/4 red cabbage
- 1/4 cup fresh cilantro
Nut Butter Dressing
- 1/3 cup nut butter (I used almond, see notes for nut-free)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil (see notes for oil-free)
- 1 tbsp maple syrup
- 2 tbsp water
- 1/4 tsp ginger powder
- 1/2 tsp garlic powder
Equipment
- Small pot
- Containers or jars (if meal prepping)
Instructions
- Fill a small pot with water and bring to a boil to cook the rice noodles.
- In a small jar, mix together nut butter of choice (I used almond, but you could use peanut butter or any other nut butter!), soy sauce, rice vinegar, sesame oil, maple syrup, water, garlic and ginger powder. Close the jar then shake until well combined.
- Prepare all of the vegetables by thinly slicing peppers, cutting carrots lengthwise into small sticks (or shredding), and thinly slicing red cabbage. Thaw the edamame beans in the microwave according to package directions.
- Once the water has come to a boil, cook the rice noodles for 2-3 minutes (or according to package directions), then rinse with cold water and toss in a bit of neutral oil or sesame oil (skip this for oil-free).
- Add the noodles, peppers, carrots, red cabbage and fresh cilantro to a large bowl then toss in the dressing. Enjoy!
Notes
*You can use any nut butter in the dressing, such as peanut butter or other!
*For an oil-free version, simply omit sesame oil from the dressing and rinse the noodles in cold water without adding any oil afterwards.
*For a nut-free version, replace the almond butter with a seed butter such as sunflower seed butter or soy butter.
