Nutty peanut noodles are so delicious served hot, warm, or cold and happen to be gluten-free, too. Super easy to meal prep!

You know that favorite dish everyone fights over at Chinese restaurants? The peanut sesame noodles? This dish is kind of like that. Except it's made at home, so it's likely got a lot less sugar and a lot more customization going on here. And that dish typically doesn't have much in the way of veggies; it's just nutty noodles all the way. Our version has shredded cabbage and carrots, along with sliced cucumbers and sesame seeds. Rice noodles keep it gluten-free, too!

Nutty Peanut Noodles Ingredients

• 8 oz. rice noodles
• ½ cup creamy natural peanut butter
• ⅓ cup warm water
• 2 tbsp Ellyndale™ Rice Bran Oil
• 2 tbsp coconut aminos
• 2 tbsp rice vinegar
• 1 tbsp honey
• ½ tsp chili flakes
• 2 cups shredded cabbage/carrot mix
• 1 cup sliced cucumbers
• ¼ cup chopped cilantro
• 1 tbsp toasted sesame seeds

How to Make Nutty Peanut Noodles

First, you cook the rice noodles according to the directions on the package. Drain them, transfer to a large bowl, and set aside. While they're cooking, put together the sauce for this dish. Whisk together peanut butter, rice bran oil, warm water, coconut aminos, rice vinegar, honey, and chili flakes. That's your sauce. If you've never used rice bran oil, it's nutty and sweet at the same time and not something to skip in this recipe. (Trust us, you'll love this Ellyndale Naturals rice bran oil, and find lots of other uses for it).

Then, you combine the cucumbers, cilantro, and the shredded cabbage/carrot mixture in the bowl with the noodles. You don't have to prep this yourself; a cole slaw blend works well and you can typically buy these already shredded and bagged in the produce department. Score for shortcuts! Then, toss everything together, sprinkle with sesame seeds, and you're good to go.

How to Store and Serve Peanut Noodles

We love a dish like this because it's great cold, warm, room temperature, or hot. So, let your taste buds be your guide. But that means you can eat this dish for lunch or dinner (or maybe even breakfast if you're feeling it!). Once it's made it's delicious served hot. But you can certainly portion this out into meal prep containers and seal them up. They'll be good in the fridge for 3 to 5 days, easily. Then, you can either eat it cold from the fridge or decide to reheat it gently in a saucepan with a little bit of oil or water to loosen it all up. (The microwave will work, but it might make the noodles gummy.)

You don't want to freeze this dish. It's just not going to hold up well upon reheating.

Substitutions and Alterations

• This dish will also work with almond or other nut butters.
• Feel free to use regular spaghetti or angel hair if desired. You can even use soba noodles, and those will typically be gluten-free because soba noodles are made of buckwheat.
• Adding some chopped peanuts on top gives it some crunch.
• Toss in some sauteed tofu, shrimp, or chicken into this dish to up the protein.
• You can use tamari (it's gluten-free) if you don't have coconut aminos, or regular soy sauce (although we like low-sodium soy sauce.)

READ MORE PEANUT AND NOODLE RECIPES!

• Pesto Noodles with Crispy Chicken Bites
• Tasty Thai Chili Garlic "Noodles"
• Cold Chicken Soba Noodle Meal Prep

Thank you to NOW Foods for sponsoring this Nutty Peanut Noodles recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.

Nutty Peanut Noodles

Creamy, delicious and gluten-free, these peanut noodles are awesome warm or cold!

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Chill time: 1 hour hour

Total Time: 1 hour hour 18 minutes minutes

Course: Lunch

Cuisine: Asian

Diet: Gluten Free

Keyword: gluten free, noodles, peanut butter

Servings: 4

Calories: 511kcal

Author: Nick Quintero

Ingredients

• 8 oz. Rice noodles
• ½ cup creamy natural peanut butter
• ⅓ cup warm water
• 2 tablespoon NOW Foods rice bran oil
• 2 tablespoon coconut aminos
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• ½ teaspoon chili flakes
• 2 cups shredded cabbage/carrot mix
• 1 cup sliced cucumbers
• ¼ cup chopped cilantro
• 1 tablespoon toasted sesame seeds

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Instructions

• Cook rice noodles according to package directions. Drain and cool slightly in a large mixing bowl for 3 minutes.
• While noodles cool, in a small bowl whisk together peanut butter, rice bran oil, warm water, coconut aminos, rice vinegar, honey and chili flakes until smooth and creamy.
• Add cabbage, cucumbers and cilantro to mixing bowl with noodles and pour dressing over noodles. Use tongs to mix.
• Divide peanut noodles among 4 MPOF black containers. Top with sesame seeds. Chill for 1 hour. Serve chilled topped with remaining peanut sauce.

Nutrition

Calories: 511kcal | Carbohydrates: 64g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 424mg | Potassium: 326mg | Fiber: 4g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

This sweet and spicy grain bowl recipe comes together in just minutes! Although traditionally made with just grains and veggies, this Chipotle Brown Rice Grain Bowl packs an extra protein-punch from the added chicken breast! If you're looking to stick with a plant-based option, feel free to swap the chicken out for your favorite beans, tofu, or tempeh! No matter how you serve it, as long as it's in a GoodCook meal prep container, it's going to be extra delicious! 

If you're craving the spicy flavor of your favorite Mexican spot, try this chipotle brown rice grain bowl with fiber-rich black beans, brown rice, and smoky grilled chicken.  

Chipotle Brown Rice Grain Bowl Ingredients:

For Dressing:

• ¼ cup olive oil 
• ¼ cup fresh lime juice  
• 1 tablespoon agave nectar  
• ¼ cup cilantro leaves 
• ¼ cup basil leaves  
• 1 clove garlic  
• ½ teaspoon sea salt  

For Chicken :

• 1 lb. boneless skinless chicken breasts  
• 2 tablespoon olive oil  
• 1 teaspoon chipotle powder 
• 1 teaspoon ground cumin 
• ¼ teaspoon garlic powder  
• 1 teaspoon sea salt  

For Bowl  

• 2 cups cooked brown rice  
• 4 cups shredded kale 
• 1 cup black beans  
• 1 cup cherry tomatoes, halved 
• 1 cup fresh cilantro  
• ½ cup chopped red onion  
• ½ cup cilantro basil dressing  
• GoodCook meal prep salad containers

How long will Chipotle Brown Rice Grain Bowl last for?

Rice and grain bowls last for up to 4 days. For maximum freshness, store your chipotle grain bowl in an airtight container. These Goodcook Meal Prep Bowls are perfect for storing your savory rice grain bowls! 

Can Chipotle Brown Rice Grain Bowl be frozen?

You can easily freeze this chipotle grain bowl and any other grain bowl. It's best to keep frozen vegetables on-hand and package them with frozen grains for easy meal prepping and reheating. You can buy frozen vegetables or freeze your fresh vegetables as soon as you buy them. Either way, we recommend freezing grains and vegetables ahead of time if you know grain bowls are your thing. 

How do you make Chipotle Brown Rice Grain Bowl?

Grain bowls take less than 45 minutes to prepare and store. Our chipotle grain bowl takes 38 minutes. It's quick, simple, and deliciously nutritious! 

To make the Chipotle Brown Rice Grain Bowl, start with the cilantro basil dressing. Gather the ingredients, toss them in the blender or nutribullet, and blend until the ingredients are smooth. Place the dressing in the refrigerator while you prepare the chipotle grain bowl. 

Next, cook the chicken. Season chicken breasts with olive oil, chipotle powder, cumin, garlic, and sea salt. Then, cook the chicken in a cast-iron skillet for 2 minutes, then finish the poultry up with grilling for 8 minutes on each side. Let the chicken breasts cook for 5 minutes before slicing and adding it to the bowl with brown rice, kale, black beans, tomatoes, red onion, and cilantro.

How to portion Chipotle Brown Rice Grain Bowl?

This lunch meal prep recipe yields four healthy and delicious servings. You need 4 Goodcook Meal Prep Bowls to put the brown rice, kale, black beans, tomatoes, red onion, and cilantro in to. Top with sliced chicken breast, and divide your dressing into plastic cups to package with the bowls.

More rice grain bowl meal prep recipes:

• Korean Beef Bowls
• General Tso's Cauliflower Bowls 
• Quinoa Chickpea Taco Bowls
• Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
• Chicken Buddha Bowl Meal Prep
• Cauliflower Rice Salmon Poke Bowl Meal Prep
• Greek Rice & Turkey Meal Prep Bowls
• Tuna Poke Bowl Meal Prep

Also, check out these 3 Easy Grain Bowl Meal Prep Recipes along with DIY Burrito Bowls For Every Diet

AND, while you at it, keep some frozen Cilantro Lime Cauliflower Rice on hand for any of these rice grain bowls! 

Other tips for making Chipotle Brown Rice Grain Bowl:

• Cook brown rice (and all of your grains) in chicken or vegetable broth instead of water. Your bowl packs more of a flavorful punch by doing so!
• Get a head start on prepping by cooking rice and veggies, then label and freeze to use later.
• Experiment with nuts and seeds for crunch, or tortilla strips for the chipotle grain bowl. 
• Top with a shredded Mexican cheese blend or cotija cheese!

More Burrito Bowls for Every Diet Type

Chipotle Brown Rice Grain Bowl

If you're craving the spicy flavor of your favorite Mexican spot, try this chipotle brown rice grain bowl with fiber-rich black beans, brown rice, and smoky grilled chicken.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: Mexican

Keyword: brown rice, Chicken, grain bowl

Servings: 4 meals

Calories: 506kcal

Author: Nick Quintero

Ingredients

Cilantro-Basil Dressing

• ¼ cup olive oil
• ¼ cup fresh lime juice
• 1 tablespoon agave nectar
• ¼ cup cilantro leaves
• ¼ cup basil leaves
• 1 clove garlic
• ½ teaspoon sea salt

For Chicken

• 1 lb. boneless skinless chicken breasts
• 2 tablespoon olive oil
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• ¼ teaspoon garlic powder
• 1 teaspoon sea salt

For Bowl

• 2 cups cooked brown rice
• 4 cups shredded kale
• 1 cup black beans
• 1 cup cherry tomatoes halved
• 1 cup fresh cilantro
• ½ cup chopped red onion
• ½ cup cilantro basil dressing

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Instructions

• Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
• Add chicken breasts, olive oil, chipotle powder, cumin, garlic, and sea salt to a small bowl. Mix well to coat chicken. Heat a cast-iron grill pan over medium-high heat for 2 minutes and lightly grease with cooking spray.
• Place chicken on pan and grill for 8 minutes on each side or until cooked through. Cool for 5 minutes on a cutting board before slicing.
• Add brown rice, kale, black beans, tomatoes, red onion, and cilantro to 4 MPOF round containers and top with chicken. Divide dressing between 4 small cups included in the package and serve with each bowl before enjoying.

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Nutrition

Serving: 1meal | Calories: 506kcal | Carbohydrates: 45g | Protein: 33g | Fat: 24g | Sodium: 1263mg | Fiber: 9g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Check out our other grain bowl recipes here! 

Thank you to VeeTee Rice for sponsoring this 10-Ingredient Cajun Dirty Rice with Shrimp post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

This whole grain recipe is full of fiber, protein, and low in sodium with only 10-ingredients! Best of all, it's ready to eat in 30 minutes. 

Who doesn't love a simple and affordable meal prep recipe that works for weekday lunches of a fast weeknight meal? We can say with 110% confidence that we do, and we know many of you do too! That's why we love using VeeTee rice in so many of our meal prep dishes! The rice is ready in just minutes in your microwave! Add in a few other ingredients like ground beef, veggies, and shrimp, and you have a complete meal ready in less than 30 minutes! 

If that doesn't win you over, we don't know what will! 

VeeTee Rice is our go-to brand for pre-cooked rice for many reasons! It is available at a wide variety of retailers nationwide (we grab it at Stop & Shop) or online! Plus, they have so many varieties! We used their brown rice with quinoa in this dish, but you could use their basmati rice in a dish like this or their whole grain rice in a dish like this. Wherever you would use rice or a grain, VeeTee has you covered! 

10-Ingredient Veetee Cajun Dirty Rice with Shrimp  Ingredients:

• 1 tablespoon unsalted butter  
• ½ cup finely chopped green bell pepper  
• ½ cup finely chopped sweet white onion  
• ½ cup finely chopped celery  
• ½ lb. 96% lean ground beef  
• 2 packages VeeTee brown rice with quinoa  
• 1 cup low sodium chicken stock 
• 4 oz. medium peeled/deveined shrimp, thawed  
• 2 teaspoon Cajun seasoning  

For Serving 

• 1 tablespoon unsalted butter  
• 8 cups chopped collard greens  
• Sea salt and pepper to taste  

10-Ingredient Cajun Dirty Rice with Shrimp

Spice up dinner with this cajun dirty rice that feeds big appetites without a high-calorie count. This whole grain recipe is full of fiber, protein, and low in sodium with only 10-ingredients! Best of all, it's ready to eat in 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 19 minutes minutes

Total Time: 29 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: Mexican, Spanish

Diet: Gluten Free

Keyword: Beef, dinner, gluten free, low calorie, lunch, main dish, Shrimp, under 400 calories

Servings: 4 meals

Calories: 410kcal

Author: Nick Quintero

Ingredients

• 1 tablespoon unsalted butter
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped sweet white onion
• ½ cup finely chopped celery
• ½ lb. 96% lean ground beef
• 2 packages VeeTee Brown Rice with Quinoa
• 1 cup low sodium chicken stock
• 4 oz. medium peeled/deveined shrimp thawed
• 2 teaspoon Cajun seasoning

For Serving

• 1 tablespoon unsalted butter
• 8 cups chopped collard greens
• Sea salt and pepper to taste

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Instructions

• Melt butter over medium heat in a large skillet. Add green pepper, onion, and celery. Sauté for 5 minutes stirring occasionally. Add ground beef and use a spatula to break up into small crumbles. Cook 5 minutes longer uncovered.
• Stir in Veetee rice and use a spatula to break up any large pieces. Stir in chicken broth, shrimp, and Cajun seasoning. Cover and cook for 6-7 minutes longer, until shrimp is fully heated through.
• Divide Cajun rice between large compartments of 4 teal MPOF containers.
• Wipe pan clean. Heat remaining butter over medium heat and add collard greens. Sauté for 6-7 minutes until greens are tender. Season with salt and pepper.
• Divide collard greens between 4 small compartments.

Video

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 28g | Fat: 10g | Fiber: 5g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!