Asian Food, Food, Recipe

Easy Peanut Rice Noodles

I think it is funny that I have set out on this Asian food kick and each time I think this is all I like in Asian food, or would want to make on my own another idea comes to me. Sometimes we think of categories as limiting, but in this case I keep finding it inspiring me to cook and test out new things.

This recipe idea came from my younger sister. She is currently going to college and she mentioned one of her roommates cooked rice noodles with vegetables and a peanut sauce. I decided to try my hand at it, because why not? Easy recipes are a great jumping-off point and do not require too many ingredients. You could easily add some shredded chicken to this, but I did not feel the need.

To start, you will need to prepare your mise en place, this is a fancy french word meaning you get all your ingredients ready to go, ensuring you are ready to proceed through your recipe. I have found this useful as I cook because if I do this ahead of time I can ensure I do not need to run out to the grocery store in the middle of cooking for an ingredient I forgot or sending someone else to get it for me. Also, it is just kind of fun to look like a cooking show with all your ingredients ready to go, and it makes it easy for you to cook quickly, not chopping as you go. For this recipe you will need to chop and seed 2 red bell peppers. You also need to peel and chop 4 carrots into 1 inch pieces.  I typically cut them lengthwise once first so they are easier to stick with your fork because they have an extra flat edge. You will need to peel the stem of the broccoli and chop the stem and florets into bite sized pieces.

Next set a large sauté pan over medium high heat with 1 inch of water in it. When the water boils you will add the broccoli and cook for about five minutes or until the broccoli is bright green and the stems are easily pierced with a fork, then drain and rinse under cold water so it does not over cook and it retains it’s color. Meanwhile heat water over the stove and once hot, pour over your 16 oz. or 1 pound of rice noodles. Allow the noodles to sit for about 5-8 minutes or until softened, I waited about 8 minutes for mine.

Then make your sauce, this sauce is quite easy. You will need 8 tablespoons of water, 4 tablespoons of crunchy peanut butter, 4 tablespoons of reduced sodium soy sauce and 2 tablespoons of brown sugar. I am sure you could use creamy instead of crunchy and it would turn out fine, I just liked the extra texture. When you mix the sauce together it may start out separating a bit, but if you keep stirring you will get a thin peanut sauce texture. I liked my sauce thinner because it seems to be able to coat all the noodles more easily.

Finally in a large bowl, mix your pre-cut vegetables, broccoli, noodles and sauce. When finished, top with 1/4 cup of chopped peanuts.

Peanut Noodles - 1 (1)

Peanut Rice Noodles

  • Servings: 4-6 servings
  • Difficulty: Easy
  • Print


-16 oz. package of rice noodles

-1 small head of broccoli

-4 carrots, peeled

-2 red bell peppers

-8 tablespoons water

-1 orange, juiced, about 4 tablespoons

-4 tablespoons crunchy peanut butter

-4 tablespoons reduced sodium soy sauce

-2 tablespoons brown sugar

-1/4 cup of chopped peanuts


  1. Chop the red bell pepper and carrots into 1 inch pieces.
  2. Mix together water, orange juice, peanut butter, soy sauce and brown sugar in a small bowl. Continue to mix until combined. Sauce will have a watery consistency.
  3. Peel the stem of the broccoli with a vegetable peeler. Chop the stem and florets into bite sized pieces.
  4. Heat a sauté pan over medium high heat with an inch of water, until boiling. Add chopped broccoli and cook for about 5 minutes or until broccoli florets are bright green and stems are easily pierced with a fork.
  5. Meanwhile heat water over the stove until hot. Add rice noodles to a large bowl and pour the hot water over them allowing them to soak for 5-8 minutes until tender. Do not over stir because the noodles can tend to fall apart.
  6. Add sauce and vegetables to noodles and stir to combine.
  7. Top with chopped peanuts for garnish.

Creamy peanut butter can be used instead of crunchy, but you may want to add more chopped peanuts.

The sauce may look grainy before it all combines, continue stirring and it will come together.

If the noodles taste too dry, adding extra orange juice will moisten them and retain the flavor.


2 thoughts on “Easy Peanut Rice Noodles”

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