This High Protein Peanut Noodles recipe is gluten free, dairy free, and vegetable packed. As soon as you make it once, it’ll become one of your weekly meal prep staples!
There are so many reasons this has become one of my cravings lately. It’s mainly made up of vegetables, making it fiber rich and nutrient dense. It’s perfect for meal prep as it’s meant to be served cold and all you have to do is add a protein of choice, the sauce for healthy fats and flavor, and VOILA! A colorful, savory, satisfying meal that you’ll want to keep making again and again.
I love to stick with this original recipe but also have fun switching up the protein and adding other vegetables depending on what I have on hand. The more color, the better (and prettier) 🤩
Watch how to make this HERE.
What You’ll Need
- Cabbage – Using a bag of coleslaw mix makes this so easy!
- Carrots
- Red bell pepper
- Noodles – I used gluten-free pad Thai rice noodles.
- Edamame
- Chicken – optional but adds more flavor and protein!
- Cilantro
- Green onion
- Peanut butter – I use Organic Kirkland, any runny peanut butter will work.
- Tamari – or soy sauce.
- Rice vinegar
- Sriracha – optional if you want to add a little spice!
- Garlic/ginger powder
How To Make
Start by cooking the noodles according to the package.
Meanwhile, you’ll want to prep your vegetables. You have the option to cut and shred everything by hand but I love to just buy a bag of shredded cabbage (coleslaw mix) and shredded carrots if I don’t feel like peeling them into ribbons. It saves so much time! When cutting your red pepper, you’ll want thin slices. If you’re adding chicken, you’ll want to cut or shred some pieces of this as well.
Once everything is prepped and the noodles are cooked and drained, combine everything in a large bowl except for the peanut sauce ingredients. You should have shredded cabbage, carrots, pepper, noodles, edamame, and chicken.
To make the peanut sauce, mix the peanut butter, tamari (or soy sauce), rice vinegar, garlic and ginger powder, and optional sriracha with a little hot water until you’ve reached your desired consistency. The sriracha isn’t necessary but I love the kick that it adds and you can always add more to make it even spicier!
Pour the peanut sauce on top of the other ingredients in the large bowl. Toss to combine and add extra sauce, a squeeze of lime, cilantro, and more green onions. Enjoy!
More Meal Prep Favorites
Double Chocolate Zucchini Muffins (Gluten Free, Dairy Free, Refined Sugar-Free)
Copycat Starbucks Egg White Bites (Gluten Free)
Healthier Tuna Noodle Casserole (Gluten Free, Dairy Free)
High Protein Peanut Noodles (Gluten Free, Dairy Free)
Ingredients
- cabbage (shredded)
- carrots (ribbons or shredded)
- red bell pepper (thinly sliced)
- noodles
- edamame
- chicken (optional)
For topping: cilantro, green onions
Peanut sauce
- 1/2 cup peanut butter
- 3 tbsp tamari (or soy sauce)
- 1 tbsp rice vinegar
- 2 tsp sriracha (optional for spice)
- garlic powder (to taste)
- ginger powder (to taste)
- water (slowly add until desired consistency is reached)
Instructions
- Cook the noodles according to the package.
- Prep all of your vegetables and other ingredients: shred the cabbage, peel the carrots into ribbons, thinly slice the red peppers, and shred the chicken.
- Once the noodles are cooked and drained, add all of the main ingredients into a large bowl. Set aside.
- Make peanut sauce. Pour on top of what's in the large bowl and stir to combine.
- Add extra sauce, a squeeze of lime, cilantro, and green onions for topping. Enjoy!
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