Exotic and rich, these savory noodles are a healthy take on a Thai classic, made with delicious Nutiva Red Palm Oil.

Brown Rice Noodles with Peanut Sauce and Kale (Vegan)

Brown Rice Noodles with Peanut Sauce and Kale (Vegan) | Millennial-Kitchen.com


8 oz Brown Rice Noodles
1 head Kale (ribs removed, leaves thinly sliced)
1 cup Cabbage (shredded)
1/2 cup Garbanzo Beans
1/2 cup Vegetable Broth
1 tsp Sea Salt
2 Limes (juiced)
1/3 cup + 1 tbsp Peanut Butter (creamy)
1 tbsp Nutiva Organic Red Palm Oil
2 tbsp Maple Syrup
2 tbsp Soy Sauce
Hot Sauce (to taste; Sriracha recommended, but can be substituted with a dash of cayenne pepper)
3-5 tbsp Water (warm)
1/2 cup Peanuts (chopped; optional)
1/2 cup Cilantro (chopped, fresh)
1/4 cup Sesame Seeds (toasted)
2 tbsp Mint Leaves (chopped)


  1. Prepare brown rice noodles as per instructions on package. Rinse with cold water, drain noodles well and set aside.
  2. In a large pot, combine cabbage, kale, vegetable broth and sea salt and cook over medium high heat for 5 minutes until tender.
  3. Meanwhile, to create dressing: in a big salad bowl, combine lime juice, peanut butter, honey, red palm oil, soy sauce and hot sauce or pepper to taste. Whisk well with a fork and add water to thin out sauce as needed.
  4. Add brown rice noodles, cabbage, garbanzo beans and kale to the large bowl with dressing.
  5. Toss well to evenly coat noodles and vegetables.
  6. Transfer mixture to large serving platter. Garnish with chopped peanuts, cilantro, mint and sesame seeds and serve warm or at room temperature.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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