Description
Delicious Spring Roll Bowl with Peanut Sauce recipe. Discover a healthy and easy meal option for dinner tonight.
Ingredients
Scale
- 8 oz. thin rice noodles*
- 1 large carrot
- 1 small cucumber
- 2 cups red cabbage, thinly sliced
- 3 green onions
- 1/3 cup fresh cilantro (and/or fresh basil)
- Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
- 1/2 cup peanut butter (I use creamy, natural)
- 2 Tbsp. maple syrup or brown sugar
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 Tbsp. fresh lemon or lime juice
- 1–2 cloves garlic, minced
- 1 tsp. fresh grated ginger
- Hot water to thin to desired consistency
Instructions
- Step 1: Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
- Step 2: Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Step 3: Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.).
- Step 4: Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.).
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg