Vegan Spicy Peanut Rice Noodle Bowl

This recipe combines tender rice noodles with savory edamame, tangy lightly pickled carrots, and crunchy cabbage, and we draped it all with a rich peanut sauce that’s a little spicy, a little sweet, and enlivened with a hint of curry powder for aromatic appeal.


12 ounces (¼-inch wide) Rice Noodles



1 recipe Curried Peanut Sauce
 1 cup shredded red cabbage
cup dry-roasted peanuts, chopped



If you can’t find Thai basil you can substitute regular basil. Discover the  flavor of seasoned rice vinegar to pickle the carrots in this recipe.


1. Combine carrots and vinegar in small bowl; set aside. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles.

2.  Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add edamame and cook until spotty brown but still bright green, about 2 minutes; transfer to bowl. In now-empty skillet, heat remaining 2 tablespoons oil over medium heat until shimmering, add drained noodles, 1¼ cups water, and ½ cup peanut sauce and cook until sauce has thickened slightly and noodles are well coated and tender, about 1 minute.

3.  Divide noodles among individual serving bowls, then top with carrots, edamame, and cabbage. Drizzle with remaining peanut sauce, sprinkle with peanuts and basil, and serve with lime wedges.


Curried Peanut Sauce


For a spicier sauce, add the jalapeño ribs and seeds. Unseasoned rice vinegar will work in this recipe if you can’t find seasoned.


Heat oil in medium saucepan over medium heat until shimmering. Stir in Thai chiles, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds. Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer. Cook, stirring occasionally, until slightly thickened and flavors meld, about 2 minutes. Adjust consistency as needed with additional water. Transfer sauce to bowl.