Lunch

Noodle Bowl with Rainbow Veggies & Peanut Sauce

With tons of colorful vegetables, sesame rice noodles and a healthy peanut sauce, this noodle bowl is a hit with adults and kids alike. Assemble the bowls before serving or let everyone make their own. Serve with Sriracha hot sauce, if desired.

Ingredients

  • 4 ounces bean thread noodles (see tip) or thin rice noodles
  • 1 tablespoon toasted (dark) sesame oil
  • 24 asparagus spears, trimmed
  • 2 cups shredded green or napa cabbage
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons rice vinegar
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced beets
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper (optional)

Directions

  1. To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
  2. Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
  3. Combine cabbage, basil, mint and rice vinegar in a medium bowl.
  4. Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.
  5. To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.