Creamy Peanut & Chickpea Noodle Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed vegan noodle bowl with rich peanut sauce, crunchy vegetables, and tender chickpeas, ready in 25 minutes. This asian-inspired vegetarian (vegan, gluten-free) ready in about 25 minutes pairs rice noodles, extra-virgin olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 julienned carrot and 1/2 thinly sliced red bell pepper. Sauté for 4 minutes until vegetables are crisp-tender.
  3. Step 3: Add 1 cup shelled edamame and 1 can drained chickpeas to the skillet. Cook for 2 minutes to heat through.
  4. Step 4: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil, and 1/2 tsp garlic powder. Gradually whisk in 3 tbsp water until smooth and pourable.
  5. Step 5: Add the peanut sauce mixture to the skillet with vegetables and chickpeas. Stir to coat evenly, then add drained rice noodles. Toss gently for 2 minutes until noodles are coated and heated through.
  6. Step 6: Divide into bowls and top with 2 tbsp sliced green onions and 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Creamy Peanut & Chickpea Noodle Bowl take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Peanut & Chickpea Noodle Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Creamy Peanut & Chickpea Noodle Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Peanut & Chickpea Noodle Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Peanut & Chickpea Noodle Bowl vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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