Go Back
+ servings
Print Recipe
5 from 4 votes

Rainbow Veggie Rice Noodle Bowls

These rainbow veggie rice noodle bowls make a fresh, fun weeknight meal (and  hold up well for lunch leftovers, too). Delicate rice noodles are tossed with nutty sesame dressing and heaps of fresh, crunchy, rainbow-hued veggies to create a dish that looks as good as it tastes!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4
Author: Ashley


Veggies + Noodles

  • 1 ½ cups frozen shelled edamame, thawed
  • 8 ounces red, yellow, and orange mini bell peppers or regular bell peppers, cored and julienned
  • 2 jalapeño peppers, cored, seeded, and julienned (optional)
  • 3 cups shredded red or green cabbage or a mix of both
  • 3 scallions, ends trimmed and thinly sliced
  • ½ cup packed cilantro leaves, finely chopped (Time-saving tip: Chop an extra ½ cup for the dressing while you're at it!)
  • 6 ounces uncooked thin rice noodles

Nutty Sweet 'n' Spicy Sesame Dressing

  • ¼ cup rice vinegar
  • ¼ cup natural almond butter or tahini
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons toasted sesame oil
  • ½ cup packed cilantro leaves, finely chopped
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons Sambal Oelek (ground chili paste), or to taste


For the Veggies + Noodles

  • Prepare the edamame, bell peppers, jalapeños (if using), cabbage, scallions, and cilantro. Transfer to a large serving bowl.
  • Place the rice noodles in a large heat-safe bowl or dish. Pour boiling water over top until they're completely submerged. Let the noodles soak until they're tender, but not mushy (check package instructions for recommendations for your specific noodles). Strain and rinse with cold water. Transfer to the bowl with the veggies.

For the Dressing

  • Whisk together the vinegar, almond butter, tamari, sesame oil, cilantro, maple syrup, and Sambal Oelek in a jar or bowl.

To Assemble

  • Pour the dressing over the noodles and veggies and toss to coat.