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Batch 005

Rainbow noodles.

Light meal Ginger & lemon Batch 005
25 minutes Serves 6 Ginger & lemon

A noodle bowl that leans on whatever vegetables are looking good that day. The sauce is the constant: peanut butter, rice vinegar, sesame and a little chilli, loosened with coconut aminos. Arrange everything on top in colour groups if it pleases you, or just toss it through.

A bowl of noodles topped with rainbow rows of fresh chopped vegetables
Tested by Sinead in our Lisbon kitchen.
Ingredients
  • 1 pack sweet potato noodles (or rice noodles)
  • 3 carrots, julienned
  • 200g shiitake mushrooms
  • 1 red or orange pepper, sliced
  • 1 cucumber, ribboned
  • 1/2 small purple cabbage, shredded
  • 1 bunch coriander
  • 1 handful cashews, roughly chopped
  • 1 lime, cut into wedges
  • 1 tbsp coconut oil or ghee
  • Sauce:
  • 4 tbsp crunchy peanut butter
  • 60ml coconut aminos or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1-2 tsp chilli sauce, to taste
Method
  1. Bring a large pot of well-salted water to the boil.
  2. Saute the mushrooms in the coconut oil over medium heat for about a minute, just to soften them.
  3. Add the noodles to the boiling water and cook for 8 minutes, then drain.
  4. Tip the noodles into a wide serving bowl and toss with a splash of sesame oil to stop them sticking.
  5. Whisk the sauce ingredients together in a small bowl until smooth, loosening with a tablespoon of warm water if needed.
  6. Arrange the raw vegetables and warm mushrooms over the noodles.
  7. Pour over the sauce and toss gently. Finish with cashews, coriander and a squeeze of lime.
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"If the peanut sauce seizes up, a tablespoon of warm water and a quick whisk will bring it back."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Either, depending on the texture you want. Sweet potato noodles are chewier and bouncier, more like Korean japchae. Rice noodles are softer and absorb more sauce. Wheat noodles work too if that's what's in the cupboard, though they're heavier than the dish wants.
Yes. It's one of the better noodle dishes for next-day eating; the sauce settles into the noodles overnight. Keep the cucumber and cashews separate and add them just before eating, otherwise the cucumber leaks water and the cashews go soft.
Almond butter, cashew butter, or tahini all work. Tahini gives a more savoury, less sweet result; you might want to add half a teaspoon of honey or maple to balance it. Sunflower seed butter is fine for a nut-free version.
It doesn't, directly. We tag this with Ginger & Lemon broth because it's what we'd drink alongside or sip from a small bowl while eating. The recipe itself is dry-ish and broth-free.
If you use sweet potato or rice noodles and tamari instead of soy sauce, yes. Coconut aminos are also gluten-free. Wheat noodles obviously aren't. Check your peanut butter; the natural ones are usually fine.
As a light meal or a side, yes. As a main course for hungry adults, it stretches to four. The vegetables bulk it out more than the noodles, which keeps it light; if you want it more substantial, add tofu or shredded chicken.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: April 2026.