Vegan Rainbow Rice Noodles Bowl
Ingredients
- 1 serving of rice noodles
- About 2 cups of mixed veggies (I used rainbow carrots, scallions, peas, corn, shelled 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 of hot water
Optional toppings
- Chopped roasted peanuts
- Cilantro
- More chili crisp
Preparation
Prepare noodles according to package directions. If using frozen corn, peas, or edamame, add them to the boiling noodles in the last couple of minutes to heat them up.
Slice the carrots, scallions, or other vegetables you are using.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp, and a few tablespoons of hot noodle water to make the sauce.
Drain and rinse the noodles, then sauté the carrots and scallions for 1-2 minutes, or add them raw if preferred.
Mix the noodles with the sauce and vegetables, then top with chopped peanuts, cilantro, extra chili crisp, and serve.
Tips
Top the noodles with pan-fried tofu for added protein.
If you don’t have chili crisp, substitute with a drizzle of chili oil, chili flakes, sambal oelek, or sriracha.
