Can I confess to you that I am a Pinterest freak? I mean, yes, I realize that Pinterest features a lot of made up stuff that most of us will never do because we are busy having actual lives, but really. I’m like a moth to a flame. Occasionally, I will actually try to tackle a craft/home improvement/gardening/deep cleaning project, but mostly I just like to look at the pretty pictures. Guilty pleasures, I know. Sometimes those photos are accurate portrayals of what recipes will really look like, but often “they’ve had work done.”
Not so with this recipe. When I saw a photo of this dish from Give Me Some Oven, I thought no way will the real dish look so vibrant and lovely. I was all prepared for something less than stellar, and was pleasantly surprised when I ended up with something that looked like the photo! Thank you, Give Me Some Oven! I think it is one of my new favorite dishes. Healthy, vegetarian, easy to make and so darn pretty to look at, this recipe is a winner all around. In fact, the Give Me Some Oven site is full of rainbow recipes and they all look amazing so check out her site and get cooking!
The original recipe is HERE. I did some make some changes. I used my Spicy Peanut Sauce instead of the peanut sauce in the recipe. Mine is not sweet and has more kick to it. If you are making this dish for little ones (or family with a sweet tooth), I would use the original peanut sauce recipe. I did make it and it’s delicious, but I like more sass and less sweet–just a personal preference. I also used some fresh, local vegetables like local early garlic, local spring onion and sugar snap peas instead of edamame. You could really use whatever you want as long as you balance out the colors! I also used fresh rice noodles instead of pasta and that worked well, so if you’re gluten free, no worries!
The trick to this dish is to do all of your vegetable prep ahead. Once you start cooking, you have about 5-7 minutes until dinner is on the table, so have everything ready to go before you heat your pan. I hope you enjoy this as much as we did!
Rainbow Peanut Noodles (Serves 3-4)
Spicy Peanut Sauce (makes about 1 cup)
- 4 tbsp. smooth peanut butter
- 1″ piece of fresh ginger, peeled and minced
- 2 tbsp. rice wine vinegar
- 2 cloves garlic
- 1 tbsp. sriracha chili paste
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1/2cup olive oil (you could also use peanut oil)
- Kosher salt and ground pepper
- 12 ounces fresh rice noodles (or pasta)
- 1/2 head of organic purple cabbage, washed, drained and shredded
- 2 small bulbs of fresh, organic spring garlic (or 1 garlic clove), minced
- 1 pint fresh sugar snap peas, washed and trimmed
- 2 organic carrots, peeled and cut into thin matchsticks
- 1 yellow and 1 red bell pepper, washed, trimmed and sliced very thin
- 2 tablespoons coconut oil
- Optional toppings: peanuts, sesame seeds, chopped scallions
- Combine all ingredients for peanut sauce in a blender or the bowl of an immersion blender. Blend together until creamy and set aside.
- Heat water for the noodles. When water boils, cook the rice noodles for 1 minute. Set aside.
- Heat coconut oil in a wok or large saucepan over medium high heat.
- Saute the rainbow vegetables for 3-4 minutes, tossing frequently. Turn off heat.
- Add noodles and 1/2 of peanut sauce to the vegetables in the pan and stir to combine.
- Serve immediately with toppings of your choice!