Noodles with Peanut-Lime Dressing

This vibrant, nourishing bowl is bursting with flavor and texture, making it the perfect meal to brighten up any day. A medley of spiralized zucchini and carrots paired with delicate brown rice noodles creates a satisfying, gluten-free base that’s light yet filling. The creamy peanut-tamari dressing is infused with fresh ginger, zesty lime, and a touch of heat from chipotle and red pepper flakes, bringing a perfect balance of sweet, savory, and spicy flavors to every bite.

What makes this dish even better is how versatile it is. Whether you're craving something refreshing on a warm day or seeking comfort food with a twist, this Spicy Lime Peanut Noodle Bowl checks all the boxes. It’s naturally gluten-free and can easily be made plant-based by swapping honey for maple syrup. Plus, it's packed with essential nutrients: spiralized zucchini and carrots add fiber, vitamins A and C, while the peanut dressing provides healthy fats, perfect for fueling your day. The addition of toasted sesame oil and tamari adds depth and richness, making this bowl a complete and satisfying meal.

Top it off with extra toasted peanuts and fresh cilantro for the ultimate finish—crispy, crunchy, and full of flavor. Whether enjoyed as a light lunch or dinner, this bowl offers a burst of nourishment, all while being quick and easy to prepare.

Noodle & Veggie Bowl with Peanut Tamari-Lime Sauce

Prep Time: 20 min | Cook Time: ~10 min | Serves: 4

Ingredients:

  • 4 large spiralized zucchini
  • 4 large or 6–8 thin spiralized carrots
  • 6 oz rice noodles (thin rice vermicelli)
  • 3 cloves minced garlic
  • 1/4 cup fresh minced ginger
  • 1/3 cup chopped cilantro
  • Zest of 1 whole lime
  • Juice of 5–6 medium-sized limes
  • 2 tbsp garlic infused oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp raw honey or pure maple syrup
  • 1/2 tsp chipotle seasoning
  • 1 tsp crushed red pepper
  • 1 tbsp fresh chopped chives
  • 1/2 cup dry roasted peanuts (organic, mold free preferred!), chopped.
  • *NOTE: If sensitive to peanuts, as many people are, you can sub in cashews, almonds, or seeds instead. I'd personally recommend using Tahini or almond butter for a nutty, creamier dressing.
  • 🛠 Tiny Adjustments (only if needed for preference):
    • Want creamier or thicker? Add a spoonful of nut/seed butter to the dressing (like peanut, cashew, or sunflower).

    Want it saltier or umami-forward? Add 1 more tbsp tamari.

    Want less tangy? Use juice from 4 limes instead of 5–6.

    Directions:

    1. Whisk together garlic, ginger, cilantro, lime juice and zest, oils, tamari, honey OR maple syrup, chipotle seasoning, crushed red pepper, chives, and peanuts to make your dressing.
    2. Place the dressing in the fridge to let flavors meld while you prepare the noodles.
    3. Peel carrots and spiralize both carrots and zucchini.
    4. Cook spiralized veggie noodles in a large pan or wok with a little oil until slightly softened and wilted down.
    5. Boil rice noodles according to package directions (They cook quickly ~3 minutes).
    6. Add cooked rice vermicelli to the wok with the veggie noodles and toss to combine.
    7. Pour chilled peanut tamari-lime dressing over the noodles and mix well.
    8. Top with extra crushed peanuts and chopped cilantro if desired.
    9. Serve warm or chilled and enjoy!

    Optional tweak: Blend half the dressing if you want it more cohesive before tossing. But if you like it fresh, chunky, and zesty—it works beautifully as is.