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45 degree shot of rainbow noodles in a black bowl with chopsticks

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.

Course Main Course
Cuisine Asian, Chinese
Keyword asian noodle recipe, rainbow noodles
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.
  • cup thinly sliced red bell peppers
  • 1/2 cup shredded red / purple cabbage
  • 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.