Rainbow Peanut Noodles

On January 14, 2015

Look how pretty this is!  This was one of those “happy surprise” kind of meals that has now become a staple in my house.

The dish was created when I had less than a servings-worth of a variety of different noodles.  I had some made from black rice, some sweet potato, and some from brown rice & wakame.  In the spirit of waste not, want not, I through all of them into the pot together.

While the noodles were cooking, I sliced up some veggies and stir-fried them.  When the noodles were done, I mixed everything together and topped it all off with my favorite peanut sauce (I always keep on hand for quick weeknight grain dishes).

What I ended up with was a plate of deliciousness that also looks like a Jackson Pollock painting.

These Rainbow Peanut Noodles are great hot or cold, and are equally impressive to both adults and children.

 Try it out, and let me know what you think in the comments below!

rainbow noodles2

Rainbow Peanut Noodles

Servings: 4
Time: 10-15 minutes
What you need: 1 medium sauce pan, 1 collander, 1 julienne mandolin, 1 blender OR bowl with whisk

  • 1 serving black rice pasta
  • 1 serving brown rice pasta
  • 1 carrot, julienned
  • 1/2 yellow bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1 sweet onion, finely sliced
  • 2 handfuls of baby spinach
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Optional Garnish: Roasted peanuts, cilantro

Peanut Sauce

  • 1/4 cup peanut butter (natural, no sugar added)
  • 1 tablespoon maple syrup
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 cloves crushed garlic
  • ½ tablespoon red pepper flakes
  • about 1/4 cup hot water to thin the sauce


Fill a medium sauce pan about 2/3 full of water and bring it to a boil.

Meanwhile, prepare all of your vegetables.  When the water begins to boil put the pasta carrots and bell pepper into the water.  Season with a tablespoon of extra virgin olive oil (or butter), and sea salt.  Allow the water to come back up to a boil then reduce the heat and cook the pasta according to package directions (usually about 3-4 minutes).

When it’s done, strain the pasta and veggies through a collander and rinse with cold water to stop the cooking process.

Sauté the onion in 1 tablespoon of extra virgin olive oil.  Season with salt.  Cook until it has a nice golden-brown color.  This will bring out the maximum sweetness.

For the Peanut Sauce: Combine all ingredients for the sauce in a bowl, jar or blender and mix well. It might take a little elbow grease to dissolve all the peanut butter into the water but eventually it will dissolve.

To bring it all together. Put the pasta in a bowl, with the caramelized onions and spinach. Drizzle on some peanut sauce and lightly toss so as to not break the noodles.  Garnish with some roasted peanuts and/or cilantro.

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