Rainbow Veggie Noodle Bowls! Fresh and easy bowls filled with raw rainbow vegetables, vermicelli noodles and a delectable homemade peanut sauce!
This dish is absolutely idea for those of you who love to meal prep as it’s a super simple method and keeps in the refrigerator for 2-3 days. Make in advance and enjoy throughout your week. They also make great lunch meal ideas. If you’re staying home and have these ingredients already stocked up in your pantry or you have left over veggies waiting to be used, then give this recipe a go. The peanut sauce alone is absolutely divine!
Speaking of the peanut sauce, would you ever think to pair this flavour of sauce with raw veggies and cold rice noodles? Haha! You will be combining them all the time after you get a mouthful of this bowl! The perfect savoury based peanut sauce that is so rich and creamy it coats the noodles and veggies so beautifully.
Let me know if you try out this recipe, can’t wait to hear what you think! Enjoy! x
Rainbow Veggie Noodle Bowls with Creamy Peanut Sauce
- Prep Time: 20min
- Cook Time: 5min
- Total Time: 25 minutes
- Yield: Serves: 2-4
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Pin RecipeDescription
Rainbow Veggie Noodle Bowls! Fresh and easy bowls filled with raw rainbow vegetables, vermicelli noodles and a delectable homemade peanut sauce!
Ingredients
- Peanut Sauce
- 1/4 cup (85g) smooth or crunchy peanut butter
- 1 Tbsp (15g) soy sauce, may also use tamari for gluten free
- 1 Tbsp (15g) extra virgin olive oil
- 1 Tbsp (15g) pure sesame oil
- 1 Tbsp (15g) fresh lemon juice
- 1/4 tsp garlic powder
- 3 Tbsp (45g) room temperature water
- Vegetables
- 150g uncooked thin vermicelli rice noodles
- 1 large carrot, (approx. 100g), trimmed and sliced julienne (long thin strips)
- 1 small-medium cucumber (approx. 90g), trimmed and sliced julienne (long thin strips)
- 1 1/2 cups shredded purple cabbage
- 1 large stalk spring onion, trimmed and thinly sliced
- 1 Tbsp sesame seeds
Instructions
- In a small mixing bowl, combine all sauce ingredients. Whisk until completely smooth. Set aside until ready to use. If you refrigerate the sauce, it will thicken even further.
- Prepare and cook rice noodles according to packet instructions. Drain off water after cooking and set aside.
- Prepare and slice all vegetables, except the spring onion and sesame seeds. Place in a large mixing bowl and add the cooked noodles, gently mixing the veggies and noodles together using tongs.
- Pour half the sauce over the noodle mixture and toss with your tongs until combined. Pour in remaining half of the sauce and mix until well combined and everything is coated well in the sauce.
- Sprinkle over sliced spring onion and sesame seeds.
- Serve and enjoy!
Notes
Store in an airtight container, refrigerated, for 2-3 days.
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