RECIPE BY ALEXANDRA PASKA OF @PLANTBASED.TRAVELER
Rainbow Rice Noodles-A simply combination of rice noodles, mixed veggies, and a sweet ‘n spicy peanut dressing!
Ingredients
- 1 large bowl
- 1 serving of rice noodles
- About 2 cups of mixed veggies (I used rainbow carrots, scallions, peas, corn, shelled edamame)
Sauce:
- 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
Optional toppings:
- Chopped roasted peanuts and cilantro
- More chili crisp
Method:
- 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.
Instagram: @plantbased.traveler
