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Rainbow Rice Noodles

Rainbow Rice Noodles

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  • 1 serving Rice noodles
  • 2 cups Chopped mixed vegetables, like rainbow carrots, scallions, peas, corn, shelled edamame
  • 1 heaping tbsp Peanut butter
  • 1 small Lime, juiced
  • 1 tbsp Maple syrup
  • 1-2 tbsp Coconut aminos, to taste
  • 1/2 tbsp Chili crisp, or chili pepper flakes
  • Chopped peanuts, for topping
  • Chopped cilantro, for topping


  1. Prepare noodles according to package directions.
  2. While the noodles cook, whisk together the peanut butter, maple syrup, lime juice, coconut aminos, chili crisp and a few tbsp of the hot noodle water.
  3. Drain and rinse noodles.
  4. Sauté firm vegetables, like carrots and onions, for a few minutes in a bit of oil to prevent sticking.
  5. Mix the noodles with the sauce and vegetables.
  6. Serve immediately toped with chopped peanuts, cilantro and extra chili crisp.


Recipe adapted from