Noodle Bowl with Rainbow Veggies & Peanut Sauce

Name: Noodle Bowl with Rainbow Veggies & Peanut Sauce
Total time: 45 min
Ingredients: 4 ounces bean thread noodles (see Tip) or thin rice noodles; 1 tablespoon toasted (dark) sesame oil; 24 asparagus spears, trimmed; 2 cups shredded green or napa cabbage; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint; 2 teaspoons rice vinegar; 1 cup thinly sliced carrot; 1 cup thinly sliced beets; 1 cup thinly sliced red bell pepper; 1 cup thinly sliced yellow bell pepper; ½ cup smooth natural peanut butter; ¼ cup reduced-sodium tamari or soy sauce; ¼ cup water; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 1 teaspoon minced garlic; ¼ teaspoon crushed red pepper

5 Ratings
5 Reviews

With tons of colorful vegetables, sesame rice noodles and a healthy peanut sauce, this noodle bowl is a hit with adults and kids alike. Assemble the bowls before serving or let everyone make their own. Serve with Sriracha hot sauce, if desired.

Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Jill Cerreta, M.S., RD

Reviewed by Dietitian Jill Cerreta, M.S., RD

Source: EatingWell.com, October 2016

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Read the full recipe after the video.

Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.

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Step 2
Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
Step 3
Combine cabbage, basil, mint and rice vinegar in a medium bowl.
Step 4
Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.
Step 5
To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.

Tips

To make ahead: Refrigerate sauce for up to 2 days.

Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size:

1 cup noodles, 2 cups vegetables & 1/4 cup peanut sauce each

Per Serving:

434 calories; protein 12g; carbohydrates 51g; dietary fiber 7.6g; sugars 12.9g; fat 19.9g; saturated fat 3.1g; vitamin a iu 7005IU; vitamin c 102.2mg; folate 213.5mcg; calcium 67.6mg; iron 2.7mg; magnesium 42.8mg; potassium 625.7mg; sodium 713.6mg; thiamin 0.2mg; added sugar 4g.

Exchanges:

1 1/2 starch, 1/2 other carbohydrate, 3 vegetables, 4 fat

5 Ratings

5 star values: 4
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Penelope Wall

09/27/2022

Our family loves this dish. For a faster weeknight meal, I skip the asparagus and serve whatever veggies we have on hand. That said, I wouldn’t skip the cabbage herb mixture. It helps balance out the richness of the peanut sauce.

I love Lemons

02/09/2018

This recipe takes a really long time to make but it’s really good once it’s finally done!

InfiniteStardust

01/28/2018

Delicious healthy dinner, took me a long time to have it all done but it was worth it. A really special vegan meal. I didn't change anything made exactly as written I would definitely make it again!

Erica Judd

10/21/2017

Very satisfing!! I made this recipe with napa cabbage, and tamari. I juliened the bell peppers, snapped the tough ends off the asparagus, sliced up some store bought/cooked baby beets, and shredded the cabbage ahead of time and put them in their own ziplock bags. I also made the sauce ahead and refrigerated it. Store-bought shredded carrots make for faster prep. When I needed a serving, I boiled the noodles (chopped mint and basil while boiling - put cabbage and rice vinegar in bowl with herbs) , scooped noodles out, then blanched the asparagus in the same water. Slice asparagus and juliened peppers together to make it quick. Throw ingredients together and DONE. 10 minutes.

C A

01/24/2017

It took a little longer to prepare than I would like however, It's VERY good.

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Noodle Bowl with Rainbow Veggies & Peanut Sauce

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Noodle Bowl with Rainbow Veggies & Peanut Sauce

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Noodle Bowl with Rainbow Veggies & Peanut Sauce

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Noodle Bowl with Rainbow Veggies & Peanut Sauce