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Healthy rainbow vegetable noodle bowls with buckwheat noodles and peanut sauce - Domestic Gothess

Spiralized Vegetable Noodle Bowls With Peanut Sauce

Serves 2
Author Domestic Gothess


  • Sauce:
  • 3 tbsp smooth peanut butter or tahini
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tbsp sesame oil
  • 1 tsp sriracha/hot sauce optional, add more or less to taste
  • 1 garlic clove crushed or finely grated
  • 1 inch piece of fresh ginger peeled and finely grated
  • 2 tbsp boiling water
  • Noodles:
  • 140 g (5oz) buckwheat noodles
  • 1 medium/large sweet potato peeled and spiralized
  • 1 large fat carrot, peeled and spiralized
  • 1 large courgette zucchini, spiralized
  • sesame seeds/chopped peanuts slices of lime and sliced spring onions to serve


  1. To make the sauce, whisk all of the ingredients together in a bowl until smooth; alternatively you can blitz them in a food processor. Set aside.
  2. Cook the noodles according to the instructions on the packet, drain, rinse with cold water and set aside.
  3. Place the sweet potato noodles in a wok with a splash of water, cook over a low heat, stirring regularly and adding more water as necessary, for about 10 minutes until the potato is tender but still retains some bite.
  4. Add the carrot noodles to the wok and cook for another minute or two until the carrot just begins to soften. Add the courgette noodles and cook for another minute, stirring regularly.
  5. Finally add the buckwheat noodles and the sauce, toss everything together and continue to cook until it is all warmed through. Be careful not to overcook it, you want the vegetables to retain a bit of crunch.
  6. Season with salt and pepper then serve topped with toasted sesame seeds or chopped peanuts and a scattering of sliced spring onions and a spritz of lime juice if you like.