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Plate of noodles with broccoli peppers and tofu, in a peanut sauce, with garnish

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 443 kcal

Ingredients
  

For Roasting

  • 1 head broccoli florets and stems chopped
  • 2 red bell peppers sliced
  • 1 block tofu drained and diced
  • 1 tablespoon olive oil
  • ½ teaspoon garlic salt
  • ½ teaspoon low-sodium soy sauce

For the Sauce and Noodles

  • 1 tablespoon olive oil
  • 1 bunch scallions whites and greens separated, then chopped
  • 5 cloves garlic chopped
  • 1 inch fresh ginger grated (optional)
  • 10 oz shredded carrots
  • 1 box Trader Joe’s Wheat Noodles (all three packets)
  • 2 tablespoon white miso
  • 1 tablespoon gochujang
  • ½ cup natural peanut butter
  • 2 tablespoon low-sodium soy sauce
  • ½ cup water
  • ½ lime
  • garnishes such as sesame seeds, chili crisp, or chopped cilantro

Instructions
 

  • 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.
    1 head broccoli, 2 red bell peppers, 1 block tofu, 1 tablespoon olive oil, ½ teaspoon garlic salt, ½ teaspoon low-sodium soy sauce
  • 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.
    1 tablespoon olive oil, 1 bunch scallions, 5 cloves garlic, 1 inch fresh ginger
  • Soften the carrots: Add shredded carrots to the pan and cook for about 15 minutes, stirring occasionally, until softened.
    10 oz shredded carrots
  • 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.
    1 box Trader Joe’s Wheat Noodles, 2 tablespoon white miso, 1 tablespoon gochujang, ½ cup natural peanut butter, 2 tablespoon low-sodium soy sauce, ½ cup water
  • 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.
    garnishes, ½ lime

Nutrition

Calories: 443kcalCarbohydrates: 36gProtein: 22gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 1091mgPotassium: 1268mgFiber: 13gSugar: 14gVitamin A: 14700IUVitamin C: 221mgCalcium: 167mgIron: 4mg
Keyword asian noodles, high-fiber, peanut noodles, peanut sauce, roasted vegetables, vegan
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