Rainbow Rice Noodles with Mixed Veggies
Ingredients
- 1 serving of rice noodles
- About 2 cups of mixed veggies (e.g., 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 and 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.
Slice the carrots, scallions, or other vegetables you're using.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp, and a few tablespoons of hot noodle water.
Drain and rinse the noodles, then sauté the carrots and scallions for 1-2 minutes, or add them raw depending on preference.
Mix the noodles with the sauce and veggies, top with chopped roasted peanuts, cilantro, extra chili crisp, and enjoy.
Tips
If you don’t have chili crisp, substitute with a drizzle of chili oil, chili flakes, sambal oelek, or sriracha.
