Vegan Rainbow Peanut Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant noodle dish with shirataki noodles, colorful vegetables, and a creamy peanut-coconut sauce infused with ginger and curry paste. Topped with cilantro and crushed peanuts for a filling vegan meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 packages shirataki noodles
- 1/2 tablespoon peanut oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
- 1/2 cup carrot (thinly sliced)
- 1/4 red bell pepper (thinly sliced)
- 1/4 yellow bell pepper (thinly sliced)
- 1/2 cup snow peas (halved)
- 1 cup red cabbage (chopped)
- 3 tablespoons natural creamy peanut butter
- 3/4 cup coconut milk
- 1 tablespoon + 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon Thai red curry paste
- 1/2 tablespoon coconut sugar
- Juice of 1 small lime
- Fresh cilantro (for garnish)
- Peanuts (roughly chopped, for garnish)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 379mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.