Rainbow Rice Noodles-A simply combination of rice noodles, mixed veggies, and a sweet ‘n spicy peanut dressing!
1 large bowl
1 serving of rice noodles
About 2 cups of mixed veggies (I used rainbow carrots, scallions, peas, corn, shelled edamame)
1 heaping tbsp peanut butter (crunchy or smooth)
Juice of a 1 small lime
1 tbsp maple syrup
1-2 tbsp coconut aminos (to taste)
1/2 tbsp (or more) chili crisp *
A few tbsp of hot water
Chopped roasted peanuts and cilantro
More chili crisp
Prepare noodles according to package directions. If using frozen corn,peas or edamame simply add them to the boiling noodles the last couple of minutes to heat them up!
In the meantime slice carrots, scallion or the vegetables you’re using.
Whisk together peanut butter, maple syrup, lime juice, coconut aminos, chili crisp and a few tbsp of the hot noodle water.
Drain and rinse noodles, then sauté carrots and scallions for a 1-2 minutes (I like to keep them firm). You can 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!
*If you don’t have chili crisp you could sub a drizzle of chili oil and/or chili flakes, sambal oelek, or sriracha
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to encourage people from around the world to eat more plant-based food.