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Spinach Cilantro Noodle Bowl

30 minutes | Yield: 8 Servings

Ideal for snow days, this filling and nutritious Noodle Bowl uses pantry staples and a few fresh ingredients, including organic Baby Spinach and fresh Cilantro.


  • 16 ounces whole wheat thin spaghetti
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup Soli Organic Baby Spinach
  • 1 ½ cups thinly sliced red bell pepper
  • 1 cup frozen shelled edamame
  • ½ cup Soli Organic Cilantro, chopped
  • ½ cup peanut butter
  • 2 teaspoons sriracha
  • 4 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • Sesame seeds, for serving


  1. Cook spaghetti according to package instructions. Once cooked and drained, toss the hot spaghetti with the cabbage and Soli Organic Baby Spinach. Set aside.
  2. While the spaghetti is cooking, create the peanut sauce by whisking together the peanut butter, sriracha, soy sauce, rice vinegar, maple syrup, sesame oil, garlic powder, ginger powder, and ¼ cup water.
  3. In a large bowl, toss together the peanut sauce, spaghetti mixture, carrots, peppers, edamame, and Soli Organic Cilantro. Garnish with sesame seeds before serving. Enjoy!

Inspired by Healthy Girl Kitchen