Rainbow Veggie Peanut Noodles

If you’re looking for a colorful, crave-worthy dish that’s as nourishing as it is satisfying, these High-Fiber Rainbow Veggie Noodles in a Spicy Peanut Sauce are exactly what you need. This recipe brings together roasted vegetables, chewy wheat noodles, and a deeply savory peanut sauce that clings to every strand.

I first made this for my bestie’s bachelorette party to accommodate a few dietary restrictions and it ended up being a hit with everyone. It’s naturally vegan, high in fiber, and all about balance: chewy noodles, roasted veggies, and a savory miso-gochujang sauce that brings umami with just a little heat. Healthy and satisfying!

Unlike many peanut noodles, this version skips added sugar and coconut milk, letting slow-sautéed aromatics, natural peanut butter, and good technique do all the work. Cozy, plant-forward, and seriously satisfying. It would pair really well with my Orange Sesame Salmon Bites!

Jump to:

• Why you’ll love this recipe
• Ingredients
• Instructions
• What makes this recipe high in fiber?
• Susbtitutions and Variations
• Storage
• Rating
• Rainbow Veggie Peanut Noodles

Why you’ll love this recipe

• It’s naturally high in fiber and accidentally vegan thanks to a wide variety of vegetables and whole wheat noodles
• The peanut sauce is totally addicting and a true crowd-pleaser (try my Dumplings in a Peanut Sauce too!)
• Roasting the vegetables adds great texture and makes the dish really easy to prepare
• Perfect for meal prep, leftovers taste even better the next day

Ingredients

• Broccoli –Rich in fiber, antioxidants, and texture when roasted.
• Red bell peppers – Add sweetness, color, and soluble fiber to balance the savory sauce.
• Shredded carrots – High in fiber and sweetness, they melt into the sauce as it cooks.
• Tofu – A plant-based protein that absorbs flavor beautifully and adds substance to the dish.
• Wheat noodles – A chewy, whole-grain noodle option that contributes significant fiber. I use the ones from Trader Joe’s!
• Soy sauce – Provides saltiness and umami throughout the dish.
• Scallions – Used in two ways: whites for depth in the sauce, greens for fresh garnish.
• Garlic – Adds aromatic sharpness and classic peanut-sauce flavor.
• Fresh ginger (optional) – Brings warmth and brightness that cuts through the richness.
• Miso – An umami paste that adds savory complexity and depth.
• Gochujang – A Korean chili paste that brings mild heat and sweetness. I buy it from Trader Joe’s. It is optional if you don’t like heat then omit.
• Natural peanut butter – The backbone of the sauce; creamy, rich, and filling.
• Water – Loosens the sauce to the perfect, glossy consistency.
• Lime – Brightens the finished dish and balances the richness.

See recipe card for quantities.

Instructions

1. Roast the vegetables and tofu: Preheat the oven to 425°F and line two large and one small sheet tray with parchment. Spread broccoli, bell peppers, and tofu across the trays. Drizzle with olive oil, season broccoli and peppers with garlic salt, and splash soy sauce over the tofu. Toss and roast for 25 minutes until caramelized.
2. Build the sauce base: Meanwhile, heat olive oil in a large pan or medium pot over medium heat. Add scallion whites, garlic, and ginger, and sauté for a few minutes until fragrant.
3. Soften the carrots: Add shredded carrots to the pan and cook for about 15 minutes, stirring occasionally, until softened.
4. Cook the noodles and sauce: Add the wheat noodles directly to the pan. Let them soften, then create a well in the center and add miso, gochujang, and soy sauce. Mash and stir until smooth, then add peanut butter and water, mixing until glossy and well combined.
5. Combine everything and serve: Add roasted vegetables and tofu to the pan and toss thoroughly. Taste and adjust seasoning as needed. Top with scallion greens, a squeeze of lime, and optional garnishes like chili crisp or sesame seeds.

What makes this recipe high in fiber?

This recipe is naturally high in fiber because it’s built around a wide variety of vegetables paired with whole-grain wheat noodles. Broccoli, bell peppers, carrots, and scallions all contribute insoluble fiber, which adds bulk to the diet and supports healthy digestion.

In addition, this dish contains meaningful sources of soluble fiber, which helps support gut health, blood sugar balance, and fullness. Carrots, natural peanut butter, and wheat noodles all contribute soluble fiber, which absorbs water and forms a gel-like texture during digestion. The combination of both fiber types is what makes this noodle bowl especially sustaining. In total, there are 13 grams of fiber per serving

Susbtitutions and Variations

• Vegetables: This is a versatile dish. You can swap in red cabbage, mushrooms, zucchini or any other vegetables of your choice.
• Protein: This recipe calls for tofu as it cooks perfectly in the oven and is forgiving, while making this a vegan recipe. Feel free to add chicken, salmon, or steak!
• More fiber: Adding edamame would go so well in this dish!

Storage

This dish stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Rating

If you make these High-Fiber Rainbow Veggie Peanut Noodles, I’d love to hear from you. Leave a rating and a review, it helps other readers find this recipe and supports my blog more than you know.