Rainbow Rice Noodles with Peanut Sauce
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 the last couple of minutes to heat them up.
In the meantime, slice carrots, scallion or the vegetables you’re using.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp and a few tbsp of the hot noodle water.
Drain and rinse noodles, then sauté carrots and scallions for 1-2 minutes (keep them firm). You can skip this step and add them raw, depending on preference and which veggies you’re using.
Mix the noodles with your sauce and veggies, top with more chopped peanuts, cilantro, extra chili crisp, and enjoy.
Tips
If you don’t have chili crisp, you could substitute with a drizzle of chili oil and/or chili flakes, sambal oelek, or sriracha.
