Spring Roll Bowl with Peanut Sauce

Ingredients

8 oz. thin rice noodles*
1 large carrot
1 small cucumber
2 cups red cabbage, thinly sliced
3 green onions
1/3 cup fresh cilantro (and/or fresh basil)
Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
1/2 cup peanut butter (I use creamy, natural)
2 Tbsp. maple syrup or brown sugar
1 1/2 Tbsp. tamari (or soy sauce)
2 Tbsp. fresh lemon or lime juice
1-2 cloves garlic, minced
1 tsp. fresh grated ginger
Hot water to thin to desired consistency

Directions

  1. Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
  2. Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
  3. Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)
  4. Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)

 Tags
asian