Rainbow Noodles

These Rainbow Noodles are stir-fried noodles loaded with colorful veggies and coated in a spicy and savory cashew sauce. They’re easy to make in one pan and the perfect easy dinner for busy weeknights!

Updated March 2024

Easy Rainbow Noodles: A Colorful Twist to Noodle Night

Looking for an easy and healthy one pan dinner? These Rainbow Noodles come together in less than 30 minutes and are loaded with a ton of fresh and colorful veggies! They’re easy to customize and you can add or serve them with cooked protein of choice. The creamy cashew sauce is the secret to making these asian-inspired noodles full of flavor!

Whether you’re following a specific dietary lifestyle such as or simply love experimenting with different ingredients, these Rainbow Noodles offer versatility and deliciousness in every bite with gluten-free, vegan, refined-sugar-free, dairy-free with grain-free, low carb, paleo, keto and Whole30 options.

Ingredients You’ll Need:

• Thin Stir-Fry Noodles: Choose any thin stir-fry noodles of your choice. Lotus Brown Rice Ramen Noodles serve as the base for our dish, offering a gluten-free option with a delightful chewy texture. Feel free to swap them out with hearts of palm noodles, shirataki noodles, or even spaghetti squash for a low-carb, keto-friendly or Whole30 compliant twist.
• Red bell peppers: Adding a pop of color and sweetness, thinly sliced red bell peppers contribute to the visual appeal and flavor profile of our dish.
• Red / purple cabbage: Not only does shredded red cabbage provide a beautiful hue to our noodles, but it also offers a satisfying crunch and a boost of nutrients like vitamin C and fiber.
• Carrot ribbons: Julienned carrots not only enhance the color palette but also bring a subtle sweetness and crisp texture to the dish.
• Bok choy: Sliced bok choy adds a touch of green freshness and a mild, slightly peppery flavor. For a variation, baby spinach can be used as a substitute.
• Shelled edamame: While optional, edamame adds plant-based protein and a buttery texture to the dish. For a Whole30-compliant option, omit the edamame and add your favorite cooked protein instead.

For the Sauce:

• Creamy cashew butter: Adds richness and creaminess to the sauce, enhancing its texture and flavor profile.
• Coconut aminos, maple syrup, sesame oil: Infuse the dish with a delightful blend of savory, sweet, and nutty notes.
• Garlic, ginger, red chili paste: Elevate the sauce with aromatic spices, providing depth and complexity to every bite.

Instructions: How to make Rainbow Noodles

1. Cook noodles al-dente: Prepare the noodles according to package instructions, ensuring they are cooked to perfection. Once done, drain and set aside.
2. Prepare the sauce: In a bowl, whisk together all the sauce ingredients until smooth. Adjust the consistency by adding water gradually, if needed, until you achieve your desired thickness.
3. Sauté veggies: Heat oil in a large sauté pan or wok over medium-high heat. Add bell peppers, cabbage, carrots, and edamame, and cook for a few minutes until slightly tender.
4. Combine with noodles: Introduce bok choy to the pan and stir briefly before adding the cooked noodles.
5. Add Sauce: Pour the prepared sauce over the noodles and toss gently to coat everything evenly. Adjust seasoning according to taste.
6. Garnish and serve: Sprinkle with chopped green onions, cilantro, sesame seeds, and chopped nuts for an extra burst of flavor and texture. Divide into bowls, garnish with additional toppings if desired, and serve warm.

Tips for Success:

• For a quicker meal prep, chop veggies ahead of time and store them in an airtight container in the refrigerator.
• To prevent noodles from sticking together, rinse them under cold water after draining and toss with a little oil.

Serving Suggestions:

• Vegetarian: Pair these Rainbow Noodles with a side of steamed broccoli or crispy tofu for a well-rounded meal.
• Balanced: These vibrant rainbow peanut noodles would pair well with our easy Easy Grilled Chicken or Air Fryer Steak for a filling meal.
• Garnish: For added crunch, sprinkle toasted sesame seeds or crushed peanuts on top before serving.

Variations and Substitutions:

• Vibrant Veggies: Customize the veggies based on your preferences or what’s in season. Bell peppers, snap peas, mushrooms, or bean sprouts would all make delicious additions.
• Nut Butter: Swap out the cashew butter for peanut butter, almond butter, sunflower seed butter or tahini for a different nutty flavor profile.
• Sweetener: Experiment with different sticky sweeteners like honey or agave syrup if maple syrup is not available.

Storage and Freezer Instructions:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezer: While these noodles are best enjoyed fresh, you can freeze them in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs):

• Can I use regular pasta instead of rice noodles? Yes, feel free to substitute with your preferred type of pasta.
• How can I make this dish spicy? Increase the amount of red chili paste or add a dash of your favorite hot sauce.
• Can I omit the nuts for allergies? Yes, simply skip the nuts or substitute with seeds for added crunch.

More easy noodle recipes you will love:

• Asian Sesame Chicken Noodles
• Chicken Chow Mein

5 from 1 vote

Print

Rainbow Noodles

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

These Rainbow Noodles are stir-fried noodles loaded with colorful veggies and coated in a spicy and savory cashew sauce. They're easy to make in one pan and the perfect easy dinner for busy weeknights! Gluten-free, vegan, refined-sugar-free, dairy-free with grain-free, low carb, paleo, keto and Whole30 options.

Course: Main Course

Cuisine: Asian, Chinese

Keyword: asian noodle recipe, rainbow noodles

Servings: 4 servings

Calories: 285 kcal

Author: Kelly

Ingredients

• 6-8 ounces Lotus brown rice ramen noodles , you can also sub with hearts of palm noodles or shirataki noodles for grain-free, low carb and keto. Use spaghetti squash, zucchini noodles or kohlrabi noodles for Whole30. You can also use cassava pasta or any thin yellow / gluten-free (or regular) spaghetti or ramen noodles of your choice.
• ⅓ cup thinly sliced red bell peppers
• 1/2 cup shredded red / purple cabbage
• ⅓ cup carrot ribbons or julienned carrots
• 1/3 cup bok choy , washed, dried and sliced lengthwise into halves or quarters (or sub baby spinach)
• 1/2 cup shelled edamame , omit for Whole30 and add cooked protein of choice, if desired.

Sauce:

• 1/3 cup creamy cashew butter , you can also sub peanut butter or any almond butter if preferred. For a nut-free option, use sunflower seed butter or tahini.
• 2 1/2 tablespoons coconut aminos , you can sub with gluten-free tamari or low-sodium soy sauce
• 1 1/2 tablespoons maple syrup , sub with preferred sticky liquid sweetener (sugar-free as needed for low sugar / low carb / keto) of choice. Omit for Whole30 or use homemade date paste, to taste.
• 1 tsp sesame oil
• 1 garlic clove minced
• 1 tsp fresh grated ginger
• 1/2 teaspoon red garlic chili paste , Sriracha or preferred Whole30 compliant hot sauce, or to taste
• Water only as needed to thin out the sauce
• Garnish: Thinly sliced green onions fresh cilantro, sesame seed

Instructions

1. Cook noodles al-dente or according to package instructions. Once the noodles are done, drain and set aside.
2. Meanwhile, make the sauce: Add all the sauce ingredients to a bowl and whisk to combine until smooth. If the sauce seems too thick, add 1/2 tablespoon of water at a time, only as needed, until desired consistency is reached.
3. Heat oil in a large saute pan or wok over medium-high heat. Add the bell peppers, cabbage, carrots and edamame, and cook for 2-3 minutes, while stirring occasionally.
4. Add the bok choy and stir for another minute then add the cooked noodles. Give the sauce a stir then pour over the noodles. Use tongs or wooden cooking chopsticks to gently toss the noodles to coat well and heat through. Taste and add more seasonings such as salt, coconut aminos, sweetener or nut butter, as needed. Add water, ½ tablespoon at a time, for saucier noodles.
5. Sprinkle with some chopped green onions, cilantro, sesame seeds and chopped cashews. Divide into bowls and garnish with a few more green onions, cilantro, sesame seeds and chopped nuts, if desired. Serve warm.

Recipe Notes

How to store:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezer: While these noodles are best enjoyed fresh, you can freeze them in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutrition Facts

Rainbow Noodles

Amount Per Serving (1 serving (1/4 recipe))

Calories 285 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 32g11%

Fiber 5g20%

Sugar 4g4%

Protein 9g18%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.