15-Minute Rainbow Rice Noodle Bowl
Ingredients
- 1 serving rice noodles
- About 2 cups 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 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 carrots, scallion 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 noodles, then sauté carrots and scallions for 1-2 minutes or 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.
Notes
If you don’t have chili crisp, substitute with a drizzle of chili oil and/or chili flakes, sambal oelek, or sriracha.
