Description
Experience a burst of flavor in every bite with this vibrant Spring Roll Bowl drizzled in creamy peanut sauce. Packed with fresh vegetables and rice noodles, it’s perfect for gatherings or a nourishing solo meal. Enjoy the delightful crunch and satisfying taste that will elevate any occasion.
Ingredients
Scale
- 4 oz rice vermicelli
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup cucumbers, thinly sliced
- 1/2 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sesame oil
- Fresh cilantro for garnish
Instructions
- Cook rice noodles according to package instructions until tender but slightly firm. Drain and rinse under cold water.
- While noodles are cooking, wash and slice the vegetables into thin strips.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, and a splash of water until smooth. Adjust consistency with more water as needed.
- In a large serving bowl, combine cooked noodles and chopped veggies. Drizzle half the peanut sauce over the top and toss gently to coat.
- Garnish with fresh cilantro and serve remaining peanut sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg