I know Skittles trademarked the phrase, "taste the rainbow" but with this recipe you literally can. It is a good idea to pack as many different colors onto your plate, with each color representing a different type of nutrient & benefit to your body. This dish is visually appealing and tastes delicious. I have made it with the kids in class and they all love it, which is always my barometer for a good family recipe.
This dish is easy to throw together so it is a great week night meal to prepare for the family. First prepare your noodles according to package directions. I use whole wheat pasta to add in little more fiber and health benefits. See here as to why whole wheat is better. Next for the sauce… The main ingredient is Peanut Butter, I think it is crucial to use all natural peanut butter. If you were ever to read a label, please do so in the PB aisle. The manufactured stuff has so many added, unnecessary ingredients, the nutrient value is diminished. Peanut Butter should really only list 1 ingredient- Peanuts. I love Laura Scudder's Old Fashioned Peanut Butter.
Blend in Honey, I try to use local when I can since it aids in fighting off seasonal allergies along with a TB of minced garlic and 1/2 teaspoon of ground fresh ginger. Blend with 1/4 cup water- adding more water a tablespoon at at time until a sauce consistency is formed and it is smooth not chunky. Toss the sauce and noodles together and keep warm until ready to serve.
Now to prepare the Veggies. We have almost all colors of the rainbow except for Blue (any ideas for a blue veggie to add please let me know). If you have your kiddos help, slice the bell peppers into strips and let them chop from there. They can also use a safety knife to shred the cabbage after you cut into slices for them. When using Edamame it is important to look for Non GMO products, Seapoint Farms is great for that! They sell shelled, unshelled, dried & fruit packages. I suggest checking them out.
For the veggies you have 2 options:
- Chop and prepare all veggies and mix them with Rice Wine Vinegar & Honey Glaze and toss right into the prepared noodles.
- If you want to create a beautiful plated presentation, chop the veggies and put back into their own separate bowls. Drizzle each veggie bowl with Vinegar & Honey glaze. Then starting with the Red Bell pepper, layer about 1/4 cup of each veggie into a small cup or bowl, packing down each layer. The order: Red bell pepper, yellow bell pepper, edamame, carrots, cabbage (I know realize the carrots and edamame should be switched but that is how I made it). Pack it all down and flip the cup on top of the center of a dish with plated noodles.
Rainbow Peanut Noodle Recipe:
- 4 oz Noodles, Whole wheat
- 1 Chicken Breast (6 oz) (optional-did not include on air)
- 4 TB Smooth Peanut Butter
- 1 TB Minced Garlic
- 1 TB Honey
- ½ tsp Grated Fresh Ginger
- 4 TB Water
- ¼ Chopped Red Bell Pepper
- ¼ cup Chopped Yellow Bell Pepper
- ¼ cup steamed Edamame (shelled)
- ¼ cup grated Carrots
- ¼ cup Grated purple Cabbage
- ¼ cup Rice Wine Vinegar
- 1 TB Honey
Bring 8 cups of water to a boil- prepare noodles. Drain & set aside in large pot.
Grill Chicken in Olive Oil. Cube and mix with Noodles. Reserve a few for plating.
Sauce: Blend all “sauce” ingredients in blender until smooth. Add water to thin as needed.
Add to the noodles and chicken, heat if needed.
In a Saucepan bring Rice Vinegar & Honey to a boil and cook to reduce.
Chop all veggies and place each chopped vegetable in a separate bowl. Pour Vinegar mixture on top to coat. Layer the Veggies in a cup: Red Pepper, carrot, yellow pepper, edamame, cabbage- press down to pack in. Place a plate on top and flip. Tap the bottom of cup and gently remove cup from vegetable forming a tower.
Add pasta/chicken around the veggie tower.
Garnish with crushed peanuts & Serve.