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5 from 6 votes
spicy peanut butter noodles
Rainbow Noodle Bowl with Spicy Peanut Butter Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Luscious spicy peanut butter sauce tossed through a rainbow of vegetables, turmeric tofu and noodles. Vegan and gluten-free.

Course: DInner
Cuisine: Asian, Chinese, vegan
Keyword: noodles, peanut butter, tofu
Servings: 3 servings
Calories: 446 kcal
Author: kellie anderson
Spicy Peanut Butter Sauce
  • 5 tbsp peanut butter smooth or crunchy
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tbsp chiu chow sauce
  • 2 cloves garlic grated/minced
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • 1 tbsp grated ginger
  • 1 tsp vinegar Chinese, cider or white wine
  • 1 tsp honey optional (I don't use it)
Turmeric Tofu
  • 200 g organic tofu firm or extra-firm; sliced into planks
  • 1 tbsp oil coconut, olive or palm fruit
  • ½ tsp turmeric
  • eggplant cubed; or 100g cauliflower
Noodles and Vegetables
  • 100 g red or white cabbage thinly sliced; more cabbage if you like
  • 1 medium carrot grated/spiralised
  • 3 spring onions/scallions sliced
  • 1 tbsp white sesame seeds toasted
  • 100 g brown rice noodles or shirataki noodles, or whatever you like
  • 1 red chilli sliced; optional
  1. Heat the oven to 200C fan/400F.

Tofu & Eggplant
  1. Slice the tofu into planks - about 1 cm thick - and the eggplant into cubes. Place the eggplant into a small bowl and rub with half of the oil. Pop this on a baking tray. Pop the tofu into the bowl and toss with the remaining oil, sprinkling with turmeric and pepper. Lay on other end of the tray. Place in oven and bake for 15 minutes. You can also fry both in a pan, but you will need more oil.

Peanut Butter Sauce
  1. Add all sauce ingredients to a small saucepan, whick together, and heat over a low flame. Add a drizzle of hot water or vegetable stock if the sauce is too thick (depends on how thick the peanut butter is). Keep warm. You may want to add a bit more water/stock, lime juice or vinegar to thin when serving.

  1. Thinly slice the cabbage to noodle width; grate or spiralise the carrot; slilce the spring onions; toast the sesame seeds in a small pan until lightly browned; deseed and thinly slice the chilli if using.

Noodles and Cabbage
  1. Bring a large saucepan of water to the boil, and add the brown rice noodles and cabbage (can do them separately if you like). Boil until the noodles are just cooked, adding the cabbage when you have two minutes left on the timer. Drain and briefly rinse with cool water. Drain well.

  1. Add the warm peanut butter sauce, spiralised carrots and roasted or sautéed eggplant to the saucepan of noodles and cabbage. Use a pair of forks to lift and turn so that all ingredients are well-coated. Divide between 2-3 bowls. Top the noodle bowls with sliced chilli, spring onions, turmeric tofu and sesame seeds. Serve warm.

Recipe Notes

Protein Variation: I sometimes make this with fresh, organic salmon instead of tofu. To make this option, take 2-3 fillets or a 1/4 side of salmon and smear with 1 tsp grated ginger, 1 tsp turmeric, some black pepper that you've mixed with enough oil to make a paste. Wrap in foil and bake at 180C fan/400F for 15 minutes.

Veg options: instead of eggplant, why not use sweet potato, cauliflower or butternut squash? And instead of cabbage, try spiralised zucchini, but keep this raw.

Make it keto: replace the brown rice noodles with shirataki noodles, or use all cabbage for the noodles.

Serving sizes: This recipe makes 3 adult bowls or 2 adult and 2 child bowls of spicy peanut butter noodles.

Add herbs: I forgot to add herbs to the images (!), but feel free to top with torn coriander/cilantro and basil to add another dimension of taste and freshness.

Go large: If you want to increase the numbers served, consider adding one or two extra vegetables - see those listed above - instead of just adding more of the same. Double the sauce and add more veg!

Nutrition Facts
Rainbow Noodle Bowl with Spicy Peanut Butter Sauce
Amount Per Serving
Calories 446 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Sodium 503mg22%
Potassium 542mg15%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 9g10%
Protein 18g36%
Vitamin A 4031IU81%
Vitamin C 47mg57%
Calcium 159mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.