Recipes » Main Dish » Rainbow Noodle Stir-Fry
T. Colin Campbell Center for Nutrition Studies


  • 2 cups broccoli florets
  • 12 oz rice noodles
  • ½ yellow onion, sliced in half moons
  • 2 carrots, diced
  • 3 bell peppers, preferably a mix of red and yellow, sliced


  • ½ cup warm water
  • ½ cup low-sodium tamari or soy sauce
  • ¼ cup peanut butter
  • ¼ cup sweet red chili sauce
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp hot sauce

Optional Garnish

  • ¼ cup chopped cilantro
  • ¼ cup peanuts, chopped
  • 1 lime, cut in wedges
  • 1 scallion, chopped


  • 1. In a small bowl, whisk the sauce ingredients together until combined. Taste, adding more hot sauce if desired. Set the sauce aside.
  • 2. Boil a large pot of water. Add the broccoli florets and blanch for one minute. Remove from the water with a slotted spoon and set aside.
  • 3. Using the same pot of boiling water, prepare the noodles according to package instructions. Drain, rinse, and set aside.
  • 4. In a large pan, sauté the onions in a few tablespoons of water, stirring frequently for 3-4 minutes or until softened. Add the peppers and carrots, and stir-fry for 5 minutes or until tender. Add the blanched broccoli and cook until softened but still crisp.
  • 5. Add the cooked noodles and sauce to the veggies, and toss until everything is evenly coated. Add chopped peanuts, cilantro, scallion, and lime wedges for garnish if desired.

Cooking Tips

  • 1. You can use peanut butter powder instead of the peanut butter for a lower fat dish.

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