Name: Peanut Veggie Noodle Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 8 oz noodles of choice (whole-wheat, brown rice, or black bean spaghetti, etc.); 1/2 cup cilantro, chopped; 1 bell pepper, thinly sliced; 1 large carrot, grated or thinly sliced; 1/2 cucumber, chopped; 1 bunch green onions, chopped; 1/3 cup peanuts, chopped; 1/4 cup salted peanut butter; 3 tbsp reduced sodium soy sauce; 2 tbsp toasted sesame oil; 2 tbsp pure maple syrup; 1 tbsp seasoned rice vinegar (or apple cider vinegar); 1 tsp minced garlic; 2 tsp fresh ginger, minced (or 1 tsp dried)

Description

Cold peanut noodles with bright, crisp veggies--the perfect healthy summer meal.

Ingredients

Units Scale

For the noodle bowl:

8 oz noodles of choice (whole-wheat, brown rice, or black bean spaghetti, etc.)
1/2 cup cilantro, chopped
1 bell pepper, thinly sliced
1 large carrot, grated or thinly sliced
1/2 cucumber, chopped
1 bunch green onions, chopped
1/3 cup peanuts, chopped

For the dressing:

1/4 cup salted peanut butter
3 tbsp reduced sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp pure maple syrup
1 tbsp seasoned rice vinegar (or apple cider vinegar)
1 tsp minced garlic
2 tsp fresh ginger, minced (or 1 tsp dried)

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Instructions

Cook noodles according to package directions. After draining, rinse with cold water and set aside.
In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, vinegar, garlic and ginger until well combined.
In a large bowl, combine the noodles, dressing, cilantro, pepper, carrot, cucumber, green onions and peanuts. Stir until everything is well incorporated. Serve cold.