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Nutty peanut noodles in a bowl with rice bran oil bottle

Nutty Peanut Noodles

Creamy, delicious and gluten-free, these peanut noodles are awesome warm or cold!
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Prep Time: 10 minutes
Cook Time: 8 minutes
Chill time: 1 hour
Total Time: 1 hour 18 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

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
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