Description
This easy, deconstructed spring roll bowl brings together chewy rice noodles, crisp vegetables, fresh herbs, and a creamy peanut sauce for a vibrant, plant-based meal.
Ingredients
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8 oz thin rice noodles
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1 cup carrots, julienned
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1 cup cucumber, thinly sliced
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1 cup red cabbage, shredded
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2 green onions, sliced
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½ cup fresh cilantro (or mint, Thai basil)
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1 cup optional add-ins: tofu, edamame, bell pepper
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½ cup peanut butter (natural, creamy)
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2 tbsp tamari or soy sauce
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1 tbsp lime juice
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1 tbsp maple syrup or brown sugar
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1 clove garlic, minced
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1 tsp grated ginger
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2–4 tbsp hot water (to thin sauce)
Instructions
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Cook rice noodles according to package, rinse with cold water, and drain.
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Prep vegetables and herbs: slice carrots, cucumber, cabbage, and green onions.
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In a bowl, whisk peanut butter, tamari, lime juice, maple syrup, garlic, and ginger. Add hot water to desired consistency.
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Optional: Cook tofu or edamame if using.
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Assemble bowls with noodles, veggies, herbs, and optional toppings.
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Drizzle with peanut sauce and garnish with peanuts or sesame seeds.
Notes
- Use gluten-free tamari for a gluten-free version.
- Keep noodles and veggies separate for meal prep.
- Add chili flakes or sriracha for extra spice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No-cook/boil
- Cuisine: Asian-inspired