Rainbow Rice Noodles with Peanut Sauce
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 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.
In the meantime, slice the carrots, scallions, or the vegetables you’re using.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp, and a few tablespoons of the hot noodle water.
Drain and rinse the noodles.
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
Top the noodles with pan-fried tofu.
