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! Gluten-free, vegan, refined-sugar-free, dairy-free with grain-free, low carb, paleo, keto and Whole30 options.

Easy Rainbow Noodle Recipe

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!

Recipe Ingredients

• Noodles of choice: You can use brown rice ramen noodles or 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 any thin yellow / gluten-free (or regular) spaghetti noodles of choice.
• Red bell peppers: Sliced thinly.
• Red cabbage / purple cabbage: Shredded.
• Carrot ribbons or julienned carrots
• Bok choy: Washed dried and sliced thinly. Or sub baby spinach.
• Shelled edamame: Omit for Whole30.

For the creamy cashew sauce:

• Cashew butter (can sub peanut butter or any almond butter if preferred)
• Coconut aminos
• Maple syrup : Sub with sugar-free preferred sticky liquid sweetener for low sugar or omit for Whole30 and use date paste.
• Sesame oil
• Garlic clove minced
• Ginger: Grated.
• Red garlic chili paste, Sriracha or compliant hot sauce: To taste. 

• Garnish: Thinly sliced green onions, fresh cilantro, sesame seeds and chopped toasted cashews

How to make Rainbow Noodles

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.

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 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 noodles of 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 , can sub peanut butter or any almond butter if preferred
• 2 1/2 tablespoons coconut aminos , 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.

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.