Rainbow Rice Noodles with Peanut Dressing
Ingredients
- 1 serving of rice noodles
- About 2 cups of mixed veggies (e.g., rainbow carrots, scallions, peas, corn, shelled edamame)
Sauce
- 1 heaping tbsp peanut butter (crunchy or smooth)
- Juice of 1 small lime
- 1 tbsp maple syrup
- 1-2 tbsp coconut aminos (to taste)
- 1/2 tbsp (or more) chili crisp
- A few tbsp 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 to heat them up.
Slice carrots, scallions, or the vegetables you are using in the meantime.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp, and a few tablespoons of the hot noodle water.
Drain and rinse noodles, then sauté carrots and scallions for 1-2 minutes to keep them firm. This step can be skipped, and vegetables added raw, depending on preference and which veggies you are using.
Mix the noodles with the sauce and veggies, top with chopped peanuts, cilantro, extra chili crisp, and enjoy.
Tips
Top the noodles with pan-fried tofu.
