Rainbow Rice Noodles with Peanut Sauce
Ingredients
- 1 serving rice noodles
- About 2 cups mixed vegetables (e.g., rainbow carrots, scallions, peas, corn, edamame)
Sauce
- 1 heaping tablespoon peanut butter (crunchy or smooth)
- Juice of 1 small lime
- 1 tablespoon maple syrup
- 1-2 tablespoons coconut aminos (to taste)
- 1/2 tablespoon (or more) chili crisp
- A few tablespoons hot water
Optional toppings
- Chopped roasted peanuts
- Cilantro
- More chili crisp
Preparation
Prepare the rice noodles according to package directions. If using frozen corn, peas, or edamame, add them to the boiling water in the last few minutes to heat them up.
In the meantime, slice the carrots, scallions, or the vegetables you are using.
Whisk together the peanut butter, maple syrup, lime juice, coconut aminos, chili crisp, and a few tablespoons of the hot noodle water to make the sauce.
Drain and rinse the noodles, then sauté the carrots and scallions for 1-2 minutes until they are slightly cooked but still firm. This step can be skipped if you prefer raw vegetables.
Mix the noodles with the sauce and vegetables, then top with chopped roasted peanuts, cilantro, extra chili crisp, and enjoy.
Tips
For added protein, top the noodles with pan-fried tofu.
If chili crisp is not available, substitute with chili oil, chili flakes, sambal oelek, or sriracha.
