Description
This easy noodle bowl is a quick and customizable meal featuring rice noodles, fresh vegetables, a savory peanut sauce, and your choice of protein. Perfect for busy weeknights or meal prep.
Ingredients
- 8 ounces rice noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 to 3/4 cup warm water (to thin the sauce)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- Lime wedges, for serving
- Optional protein: cooked chicken, tofu, shrimp, or edamame
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add warm water gradually until the sauce reaches your desired consistency.
- In a large bowl, combine the cooked noodles with shredded carrots, bell pepper, cabbage, cucumber, and your choice of protein.
- Pour the peanut sauce over the noodle mixture and toss to coat everything evenly.
- Serve in bowls topped with chopped cilantro, peanuts, and lime wedges.
Notes
- You can use any combination of vegetables you prefer or have on hand.
- Adjust the sauce consistency by adding more or less water.
- This dish can be served cold, at room temperature, or slightly warm.
- Great for meal prep—store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No-Cook, Boiled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
