Versatile for all your favorite vegetables!
These noodles are a haven for vegetables like peppers, onions, cabbage, tomatoes and broccoli. I make this recipe on nights when I don’t have a lot of time. It’s easy to prep the veggies before hand and then quickly boil the rice noodles while you're making the sauce!
This is the recipe I use the most with my peanut sauce. You can throw any of your favorite vegetables in and it will be fantastic! It all comes together with some added protein, cilantro and of course avocado. You can easily scale it down for just a single meal or increase the ingredients for a group setting!
2 packet of rice noodles
1 red bell pepper
1 yellow bell pepper
1/2 white onion
1 can of red kidney beans
Cilantro for garnish
3 heaping Tbsp peanut butter
2 Tbsp lemon juice
6 Tbsp ice cold water (more or less depending)
2 Tbsp soy sauce
1 Tbsp sriracha
1 Tbsp sweet chili sauce
1 Tbsp honey
Salt pepper to taste
Set water to boil for the noodles depending on packet instructions.
Prepare the red bell pepper, yellow bell pepper, onion and set aside.
In a small separate bowl prepare the sauce by placing peanut butter and lemon juice in small bowl and whisk to combine, add the water one tablespoon at a time whisking between each addition until the mixture is almost liquid, you may need to use more or less depending on your peanut butter. Add the soy sauce, sriracha, sweet chili sauce, honey, salt and pepper to taste and mix to combine.
Once the noodles are finished drain and combine with the sauce. Add the rest of the vegetables and protein and garnish with a lemon wedge and cilantro.
Author: Lucy Lafranchise
Photographer: Jack Klipfel